📝 About This Recipe
Hailing from the lush landscapes of the Brazilian Amazon, particularly Pará and Maranhão, Doce de Bacuri is a luxurious preserve that captures the soul of the rainforest. This delicacy features the thick, creamy, and intensely aromatic pulp of the Bacuri fruit, known for its unique floral notes and pleasant acidity. Slow-cooked to a velvety consistency, this preserve is a testament to the rich biodiversity of Northern Brazil and offers a sophisticated balance of sweetness and tartness that is truly unforgettable.
🥗 Ingredients
The Fruit Base
- 1 kg Fresh Bacuri pulp (seeds removed, roughly chopped)
- 2 cups Filtered water (for the initial softening of the pulp)
- 1 tablespoon Lime juice (freshly squeezed to preserve color)
The Syrup and Aromatics
- 800 grams Granulated white sugar (high quality fine sugar)
- 1 piece Cinnamon stick (approximately 3 inches long)
- 4-5 pieces Whole cloves (for a subtle warm spice)
- 1 pinch Salt (to enhance the natural fruit flavors)
- 1/2 pod Vanilla bean (split and seeds scraped; optional)
For Preservation and Texture
- 1 tablespoon Liquid glucose (prevents crystallization and adds shine)
- 1 teaspoon Pectin (optional, for a thicker 'doce de corte' style)
👨🍳 Instructions
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1
Begin by cleaning the Bacuri pulp. If using fresh fruit, ensure all traces of the resinous skin and the large seeds are removed, as they can be bitter.
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2
In a heavy-bottomed copper or stainless steel pot, combine the Bacuri pulp, 2 cups of water, and the lime juice.
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3
Bring the mixture to a gentle simmer over medium heat for about 15 minutes, or until the pulp begins to break down and soften significantly.
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4
Using a potato masher or the back of a wooden spoon, lightly crush the pulp pieces to achieve a rustic, chunky texture.
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5
Add the granulated sugar, cinnamon stick, cloves, salt, and vanilla bean seeds to the pot.
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6
Stir continuously until the sugar has completely dissolved and the mixture begins to bubble.
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7
Reduce the heat to low. This is a slow process that requires patience to prevent the high sugar content from scorching.
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8
Stir in the liquid glucose. This will give your preserve a professional, glossy finish and a smooth mouthfeel.
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9
Continue cooking for 30-40 minutes, stirring every few minutes. The mixture will darken slightly to a beautiful golden amber and thicken.
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10
Test the 'point' of the preserve: drop a small amount onto a chilled plate. If it holds its shape and doesn't run, it is ready (the 'ponto de estrada').
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11
Remove the cinnamon stick and cloves from the pot and discard them.
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12
Turn off the heat and let the preserve cool in the pot for 10 minutes, stirring occasionally to release steam.
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13
Transfer the warm preserve into sterilized glass jars, leaving a small headspace at the top.
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14
Seal the jars tightly and allow them to cool completely at room temperature before refrigerating.
💡 Chef's Tips
Use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar from burning. If you cannot find fresh Bacuri, high-quality frozen pulp works well; just ensure it is 100% fruit. Avoid over-stirring toward the end of the process to maintain some of the fruit's natural fibrous texture. For a smoother jam, you can pulse the cooked pulp in a blender before adding the sugar. To test for readiness without a thermometer, look for the mixture 'peeling' away from the bottom of the pan when you stir.
🍽️ Serving Suggestions
Serve a generous spoonful alongside a slice of salty Queijo de Coalho or Queijo Minas for a classic Brazilian pairing. Use it as a sophisticated filling for homemade 'Bolo de Rolo' or spread it over fresh brioche. Pair with a glass of chilled late-harvest dessert wine or a strong Brazilian black coffee. Top a scoop of vanilla bean or coconut ice cream with the warm preserve for a tropical sundae. Incorporate it into a charcuterie board to provide a sweet contrast to spicy cured meats.