Colombian Arracacha and Pineapple Dessert - Dulce de Pina con Arracacha

Servings: 4-6

Ingredients:

1-1/2 pounds apio

4 cups unsweetened pineapple juice

1 cup sugar, or more to taste

Cooking Instructions:

Peel and slice the apio and put it on to cook in a saucepan with cold water to cover. Simmer, covered, until it is tender, about 30 minutes. Drain and mash. Add the pineapple juice and the sugar and cook the mixture, uncovered, over low heat, stirring frequently, until it forms a thick paste and the bottom of the saucepan can be seen when the spoon is drawn across it. Transfer to a dessert dish and chill. Serve by itself, or with whipped cream or ice cream.

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