House prep · Syrup
Caju Caramel and Compote
- Yield
- About 2 cups each
- Shelf life
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 kg fresh caju, nuts removed
- 10 cloves in a sachet
- 10 juniper berries
- 500 ml orange juice
- 375 g sugar
- 1 cinnamon stick
- Juice of 1.5 Rangpur limes and 1 Persian lime
Method
- 1Bake everything together at 450°F for thirty minutes. Pour most of the liquid into a heavy pot and reduce to a caramel, and keep baking the fruit in what's left for fifteen minutes more until jammy.
Used in 1
Pouring…