Bacuri Compote

Tear the bacuri pulp into smaller pieces with a scissors or fine knife, scraping off any excess

Cook the mixture in water and sugar overnight, stirring occasionally to prevent lumps from forming

The next day, remove the bacuri pulp from the liquid and make a thin syrup by boiling it down

Once it's hot and bubbly, add the bacuri pulp, stirring constantly until it reaches the desired consistency

It tastes wonderful when you add some crushed cashews during the cooking process

Serve in compote dishes.