Carmen Aboy Valldejuli

Cashew Preserve

Dulce de Pajuil

Preparation info
    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

A

  • 30 ripe pajuiles (cashews), without nuts

Method

  1. Cut cashews lengthwise and soak overnight in salted water to cover.
  2. Drain, peel, cover with water, and bring rapidly to a boil. Drain.
  3. Place in a pot with ingredients included in B, and bring rapidly to a boil. Reduce heat to low and cook about 3 hours, or until syrup thickens to light stage (Candy Ther