📝 About This Recipe
A cornerstone of the Mexican Día de los Muertos altar, these honey-colored hawthorns are poached in a rich, obsidian-hued syrup of unrefined cane sugar and aromatic spices. The fruit, which tastes like a cross between a crabapple and a guava, softens into a buttery texture that perfectly absorbs the warmth of Mexican cinnamon and star anise. This traditional 'dulce de almíbar' is not only a treat for the living but a fragrant offering meant to guide souls back home with its intoxicating scent of citrus and spice.
🥗 Ingredients
The Fruit
- 2 pounds Fresh Tejocotes (ripe, yellow-orange in color)
- 6 cups Water (for boiling and peeling)
The Poaching Syrup
- 18 ounces Piloncillo (roughly 2 large cones, chopped or left whole)
- 4 cups Water (fresh filtered water)
- 2 sticks Mexican Cinnamon (Ceylon) (roughly 4 inches long)
- 2 pieces Star Anise (whole)
- 4 pieces Whole Cloves
- 2 strips Orange Peel (wide strips, pith removed)
- 1 piece Vanilla Bean (split lengthwise)
The Finishing Touches
- 1 pinch Salt (to balance the sweetness)
- 1/2 cup Walnut Halves (optional garnish)
👨🍳 Instructions
-
1
Rinse the tejocotes thoroughly under cold water to remove any debris or dust from the skins.
-
2
In a large pot, bring 6 cups of water to a rolling boil. Add the tejocotes and boil for exactly 5-8 minutes until the skins begin to crack slightly.
-
3
Remove the fruit from the boiling water using a slotted spoon and immediately plunge them into an ice bath or cold water to stop the cooking process.
-
4
Once cool enough to handle, use your fingers to gently slip the skins off each fruit. They should peel away easily like a tomato. Keep the stems on if you prefer a rustic look.
-
5
In a clean, heavy-bottomed pot or Dutch oven, combine 4 cups of water, the piloncillo cones, cinnamon sticks, star anise, cloves, orange peel, and the split vanilla bean.
-
6
Place the pot over medium heat and stir occasionally until the piloncillo has completely dissolved into a dark, fragrant liquid.
-
7
Add the peeled tejocotes and a pinch of salt to the syrup. Bring the mixture to a very gentle simmer.
-
8
Reduce the heat to low. You want a lazy bubble, not a vigorous boil, to ensure the fruit remains whole and doesn't turn into mush.
-
9
Cook uncovered for 35-45 minutes. During this time, the syrup will reduce and thicken, and the fruit will take on a beautiful translucent, amber glow.
-
10
Check the consistency of the syrup by coating the back of a spoon; it should be thick and glossy, similar to warm honey.
-
11
Once the fruit is tender and the syrup is rich, remove the pot from the heat. Let the fruit cool completely in the syrup to allow the flavors to penetrate to the core.
-
12
Serve warm or at room temperature in small bowls, ensuring each serving gets plenty of the spiced syrup.
💡 Chef's Tips
If you cannot find piloncillo, substitute with 2 cups of dark brown sugar and 1 tablespoon of molasses. Be careful not to overcook the fruit during the initial peeling boil, or they will fall apart when poaching in the syrup. For a deeper flavor, prepare this dish one day in advance and store it in the refrigerator; the fruit tastes even better the next day. If the syrup gets too thick before the fruit is tender, add a splash of water or orange juice to thin it out. Use a needle to prick the fruit once or twice after peeling to help the syrup penetrate the center.
🍽️ Serving Suggestions
Serve alongside a warm mug of Champurrado or Cafe de Olla. Top with a dollop of unsweetened crema Mexicana or Greek yogurt to balance the sweetness. Pair with a slice of Pan de Muerto for the ultimate holiday experience. Garnish with toasted walnut halves or slivered almonds for a delightful crunch. Add a splash of aged rum or mezcal to the syrup just before serving for an adult version.