5 bacuris or 500g of bacuri pulp
600g of sugar
2 cups of water
5 bacuris or 500g of bacuri pulp
600g of sugar
2 cups of water
Tear the bacuri pulp with the help of a scissors or fine knife, scraping off any excess
Soak it in water and sugar overnight, giving it a good stir before serving
The next day, remove the bacuri pulp from the water and make a light syrup
When it's boiling well, add the pulp, stirring constantly until it reaches the desired consistency
It's even more delicious if we add some caju nuts during the cooking process
Serve in compote jars
Yield: 6 portions
