|1 kg (2 ¼ lb)
||xoconostles, peeled and seeded, thickly sliced |
|1 l (1 qt) ||water |
|2 ||cups sugar|
|2 ||10cm (4 in) cinnamon sticks |
|100 g (3 ½ oz) ||almonds, peeled and sliced|
|100 g (3 ½ oz) ||sultana raisins, coarsely chopped|
|100 g (3 ½ oz) ||walnuts, coarsely chopped|
|300 g (2/3 oz) ||goat cheese|
Cook water along with sugar and cinnamon in a pot over medium heat; bring to a boil. Add the xoconostles and reduce heat. Cook until tender but firm.
cinnamon and xoconostles from the cooking liquid, but continue to simmer until liquid achieves the consistency of a light syrup.
the syrup over medium heat and add the xoconostles
, almonds, raisins and nuts, bring to a boil, then immediately remove. Let cool to room temperature.
cheese and form small balls of identical size.
warm in deep bowls, with a goat cheese ball.
Xoconostle consumption has recently boomed, and is used in various regional cuisines, in moles de olla, roasted as part of hot sauces or picos de gallo, as an ingredient in desserts, candied or made into jam.