Dulce de
Tejocote

Tender fruit with a glossy
cinnamon-piloncillo syrup.

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Ingredients

Makes 8 small servings

● 1 kg fresh tejocotes (about 2.2 lb), washed; edible fruit, not roots
● 250 g piloncillo (about 9 oz), chopped
● 2 cups water, plus more for blanching and thinning
● 1 Mexican cinnamon stick (about 3 inches)

Equipment

● Medium saucepan
● Slotted spoon
● Small paring knife
● Cutting board

First: blanch fruit

● Bring a saucepan of water to a boil.
● Add washed tejocotes. Simmer 3–5 minutes until skins loosen.
● Drain and cool until safe to handle.
● Next, remove skins, stems and all hard seeds before simmering in syrup.

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