Sunday, January 22, 2012

RECIPE - Jackfruit Conserve (Doce de Jaca)

Here at Flavors of Brazil, we're well aware that our loyal readers in Europe, North America, and other corners of the globe don't have access to fresh jackfruit. For obvious reasons - the fruit is gigantic and heavy, so transport costs would be astronomical, once ripe the fruit is only good for a few days and then begins to rot, there's no local cultural tradition of eating jackfruit. However, there are readers of this blog, many of them, who live in Brazil and probably in other tropical regions of the world. So this recipe, for a conserve of fresh jackfruit, is for them.

For the rest of you, come to Brazil and we'll serve you a dish. It's utterly delicious.
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RECIPE - Jackfruit Conserve (Doce de Jaca)
serves 4

1 cup cold water
1 cup granulated white sugar
2 cups fresh jackfruit segments, separated and with pits removed
1/4 tsp ground cloves
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Put the water and sugar in a heavy saucepan. Heat over medium-high heat, stirring constantly until the sugar is dissolved. Bring to a boil, and then add the jackfruit segments and the ground cloves. Reduce heat to a low simmer and cook the fruit for 45 minutes. Remove the fruit with a slotted spoon and reserve in a mixing bowl. Bring the remaining water back to a boil and reduce by one-third. The syrup should be slightly thickened, but don't let it become overly thick. Pour the syrup over the fruit and let cool completely.

Once cool, place the bowl in the refrigerator and chill for at least four hours. Serve chilled.

The cooked fruit can be stored for up to one week in the refrigerator.

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