DULCE DE XOCONOSTLE 6 servings

INGREDIENTS

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

PROCEDURE

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.
Remove cinnamon and xoconostles from the cooking liquid, but continue to simmer until liquid achieves the consistency of a light syrup.
Heat 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.
Hand-soften cheese and form small balls of identical size.
Serve warm in deep bowls, with a goat cheese ball.

GLOSS

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.

Products

Mamey
Vanilla