Dulce de Tejocote (Mexican Hawthorn Compote)
Mexican hawthorn fruits in piloncillo syrup, a Christmas sweet.
About this recipe
Mexican hawthorn fruits cooked in piloncillo syrup with cinnamon and guava, a traditional Christmas sweet.
History & Origin
Dulce de tejocote is one of the most endearing preparations in Mexican confectionery, intimately linked to Christmas festivities. The tejocote is endemic to Mexico, growing wild in temperate mountain forests. Pre-Hispanic peoples knew it as "texocotl" in Nahuatl. During the colonial era, convents transformed it into preserves and sweets essential to Mexican Christmas gastronomy. In Mexican posadas, the tejocote appears as fresh fruit in gift bags and as a star ingredient of Christmas punch.
Estimated cost
£3.50
Total cost
£0.44
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
160
Calories
1g
Protein
40g
Carbohydrates
0g
Fat
3g
Fibre
15mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Peel the hawthorn fruits and remove the seeds. You can boil them for 5 minutes beforehand to make peeling easier.
💡 Use gloves or a knife to remove the skin after boiling.
- 2
In a pot, dissolve the piloncillo in the water over medium heat. Add the cinnamon sticks and boil until a light syrup forms.
- 3
Add the peeled hawthorn fruits to the syrup. Cook over medium heat for 20 minutes.
- 4
Add the quartered guavas. Cook for 15 minutes more until all fruits are soft and the syrup thickens.
- 5
Remove from heat and leave to cool in the same pot so the fruits absorb more syrup. Serve at room temperature or chilled.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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