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Doce de caju
Cashew apples in clove syrup
Doce de caju: Ceará's whole cashew apples simmered in clove syrup until glossy and tender
Ceará grows more cashews than anywhere in Brazil, and in the season from September to December the soft, fragrant cashew apples are everywhere: pressed for juice, sold at roadside stalls and preserved whole in syrup like this. The fruit is pricked, squeezed of its astringent juice, blanched and then cooked slowly with sugar and cloves until it turns amber, glossy and tender with a chewy bite. Fortaleza families keep jars for Christmas and serve the fruit with a slice of white cheese or simply on a saucer with its syrup. Outside Brazil look for whole frozen cajus in Brazilian shops. Twist off and discard the grey nut before cooking: its raw shell holds a caustic oil and should not be cut, burnt or eaten at home. Skipping the squeezing and blanching is where it goes wrong; the sweet ends up rough and furry in the mouth. Chef's tip: let the fruit rest overnight in the syrup halfway through; it plumps up and soaks in the sugar evenly.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 2 ¼ lb ripe cashew apples (caju)about 12, nuts removed; fresh or frozen from Brazilian shops
- 1 limejuiced
- 1 ⅓ lb sugar
- 2 ½ cups water
- 1 cinnamon stick (optional)
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Method
0/7 doneStep 1: Wearing gloves, twist off the nut from each of 2 ¼ lb ripe cashew apples (caju) and discard it. Prick the fruit all over with a fork.
Step 2: Gently squeeze each fruit over a bowl to press out about half its juice (keep the juice to drink with water and sugar). The fruit should look a little deflated but stay whole.
Step 3: Put the fruit in a pan of boiling water with 1 lime and blanch for 5 minutes, until slightly softened. Drain and discard the water.
5 minStep 4: Bring 1 ⅓ lb sugar, 2 ½ cups water, 6 whole cloves and 1 cinnamon stick to the boil in a wide pan over a medium heat, stirring until the sugar dissolves.
5 minStep 5: Add the fruit in one layer and simmer gently, uncovered, for 45 minutes, turning now and then, until it begins to turn translucent. You can leave it overnight in the syrup at this point.
45 minStep 6: Simmer for another 40–45 minutes, until the fruit is amber and glossy and the syrup is thick enough to coat a spoon (about 225°F).
45 minStep 7: Spoon into hot sterilised jars, cover with syrup and seal. Cool, then keep in the fridge for up to 1 month; serve chilled or at room temperature.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 1 g
- Carbs
- 70 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does doce de caju take?
- About 130 minutes in total: 30 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ripe cashew apples (caju)?
- Pears, same amount.
- What can I use instead of lime?
- Lemon, same amount.
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