Santol in Syrup
Santol in Syrup
20 ripe, big santols (without dark spot)
1 kilo sugar
2 cups water
Procedure:
Boil the santol in enough water to cover until tender, taking care not to break them. When the fruits are tender, remove from water, drain and let it cool. With a sharp stainless knife, peel thinly, taking as little meat as possible. Halve each fruit crosswise so that each takes two equal cup-like pieces. Remove the seeds and soak in rice washing overnight. Remove from rice washing and wash well in clean water. Soak again in fresh rice washing for another twelve hours. Remove from rice washing and rinse well. Boil water in a pan big enough to hold the pieces without crowding each other. Drop santol on boiling water and cook about five minutes or more. Remove from water and drain. Make syrup using 2 cups water and 1 kilo sugar. Boil until syrup spins a thread when dropped from a spoon. Add the drained fruit and cook in syrup about 10 minutes. Remove from fire and cool. Leave soaked in syrup for another 12 hours. Remove fruit from syrup and boilsyrup anew. When it boils, drop fruit
and boil in syrup about 3 minutes. Remove from fire and pack in clean, dry glass jars.