Jocotes in Panela Sugar Syrup
• 1 pound of jocotes (American tropical fruit)
• 1 ½ cup water
• ½ Bandage dulce de panela (this is a hardened natural, unprocessed cane-sugar candy)
• 2 cinnamon sticks
Poke the jocotes with a toothpick or fork if they are not ripe. Then place them in a pot with all the ingredients and simmer over low heat, moving slowly with a wooden spoon to prevent sticking in the pan.
Do this process approximately for two hours or as long as is necessary to reach the desired point consistency.
The longer its on the pan they softer and sweeter they will be. Remember: remove the cinnamon sticks after cooking so there will be no remaining bits when you serve the portions.
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