Tejocotes are small fruits similar to crab apples but are quite sour and have inedible seeds. The name derives from the word texocotl, meaning “sour, wild, or hard fruit,” and they are abundant at the end of the year. My maternal grandmother, Juanita, used to make this delicious treat and always reserved a huge jar just for me.
Recipe information
Yield
makes about 1 1/2 quarts
Ingredients
Preparation
Step 1
Rinse the tejocotes under cold water, add to a saucepan, and add water to cover. Bring to a boil over high heat, then adjust the heat so the mixture is just barely simmering. Cook until tender and the skins begin to puff or separate, 15 to 20 minutes. Drain, reserving the liquid, and let sit until cool enough to handle. Peel the tejocotes and remove the seeds very carefully with the tip of a knife.
Step 2
Return the fruits to the pot with the cooking liquid, and add the sugar, canela, and allspice. Cook over medium heat, maintaining a soft boil, until fully cooked and the syrup has thickened, 45 to 60 minutes. Remove from the heat and let cool completely. Divide the tejocotes among serving bowls and drizzle some of the syrup over each.
