Tejocotes en Almibar

1. 1

   Rinse the tejocotes under cold water, add to a saucepan, and add water to cover.

2. 2

   Bring to a boil over high heat, then adjust the heat so the mixture is just barely simmering.

3. 3

   Cook until tender and the skins begin to puff or separate, 15 to 20 minutes.

4. 4

   Drain, reserving the liquid, and let sit until cool enough to handle.

5. 5

   Peel the tejocotes and remove the seeds very carefully with the tip of a knife.

6. 6

   Return the fruits to the pot with the cooking liquid, and add the sugar, canela, and allspice.

7. 7

   Cook over medium heat, maintaining a soft boil, until fully cooked and the syrup has thickened, 45 to 60 minutes.

8. 8

   Remove from the heat and let cool completely.

9. 9

   Divide the tejocotes among serving bowls and drizzle some of the syrup over each.

* Per serving · 4 servings · Values may vary.

No additional tips available.