I managed to snag a couple of fig-leaf gourds from the markdown cart at my local grocery store for fifty cents each, which felt like a major financial victory until I realized I have to actually cook them. I have been reading about Spanish cabell d'àngel jam to use as a cheap pastry filling, but most guides make the boiling and strand-pulling process sound like a second full-time job. What is the most straightforward way to prepare proper cabell d'àngel without wasting half the pulp or babysitting a pot all afternoon? Any advice on nailing the sugar ratio on the first try would definately save my weekend.
