Recipe
Cashew Apple in Syrup
Ripe cashew apples cooked in their own juice until a golden syrup forms. A nearly forgotten Cuban dessert that shines when served with cheese.
- Preparation15 min
- Cooking30 min
- Total time45 min
- Servings12 cashew apples in syrup
- DifficultyEasy
This is a delicious dessert that is almost no longer eaten in Cuba, because farmers are growing fewer and fewer cashew apples: it is not as profitable for them as other fruit trees. Few young people have tried it, and the so-called fruit of memory, famous for its beneficial properties, is being forgotten.
Although the cashew apple is known worldwide for its roasted seeds, the cashews, this homemade syrup comes from its fleshy part which, accompanied by cheese, turns out to be very refined.
Ingredients
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Method
- Remove the seeds from the cashew apples. If you wish, save them to roast later.
CiberCuba - Set the seeds aside; roasted they become cashews, although the process requires patience.
CiberCuba - Wash the cashew apples well.
- Squeeze them with both hands to extract as much liquid as possible, but without damaging the fruit.
CiberCuba - Save the juice you obtain. Remember that, if the cashew apples are not well ripe, it is difficult to extract the liquid from them.
CiberCuba - Place the cashew apples in the pressure cooker with water covering them and cook them for 15 minutes from when the pot reaches pressure.
CiberCuba - Remove the pot from the heat and check that they are soft; if they are not, give them a few more minutes of pressure.
- Drain them reserving the cooking water and let them cool down.
CiberCuba - Squeeze them again with both hands, being careful not to break them, and save that juice as well.
CiberCuba - To the cooking water add the fruit juice, sugar to your taste and a pinch of salt.
CiberCuba - Boil the cashew apples in that liquid, uncovered and in the same pot, until the syrup takes the texture you desire.
CiberCuba - Let them cool and serve accompanied by cheese. Enjoy!
CiberCuba
