DULCE DE SANTOL
My second Christmas recipe is DULCE DE SANTOL. This is a Filipino recipe that has been long used by our ancestors as a sweet and sour dessert.
A unique recipe with fusion with a twist. It is like a "MINATAMIS NA SAGING", the different is that you have to cook SANTOL for 48 hrs(2 days).
INGREDIENTS:
PROCEDURE:
A unique recipe with fusion with a twist. It is like a "MINATAMIS NA SAGING", the different is that you have to cook SANTOL for 48 hrs(2 days).
INGREDIENTS:
- 2 kilos santol
- 2 1/2 kilo White or Brown Sugar
- Water
- Cinnamon Stick
PROCEDURE:
- Peel the santol skin.
- Dredge with sugar.
- Then tightly sealed it with a plastic wrap.
- Put it inside a fridge for 48 hours(2 days).
- After 48 hours, put the santol in a big pot, add sugar and more water to produce more juice.
- Add the cinnamon stick to make it more sweet and savoury.
- Leave it to boil for 30 minutes or more as long you wanted to have a sauce that has a sticky quality and sweetness.
For images on how it looks like you can visit this blog here: DESSERT COMES FIRST
And for fusion effect, you can add DULCE DE SANTOL to your ICE CREAM VANILLA that look like this;
