Tejocotes en Almibar

• 1 pound fresh or frozen tejocotes (see Sources)
• 2 cups sugar
• 1 (3-inch) stick canela
• 2 allspice berries

1. Rinse the tejocotes under cold water, add to a saucepan, and add water to cover.
2. Bring to a boil over high heat, then adjust the heat so the mixture is just barely simmering.
3. Cook until tender and the skins begin to puff or separate, 15 to 20 minutes.
4. Drain, reserving the liquid, and let sit until cool enough to handle.
5. Peel the tejocotes and remove the seeds very carefully with the tip of a knife.
6. Return the fruits to the pot with the cooking liquid, and add the sugar, canela, and allspice.
7. Cook over medium heat, maintaining a soft boil, until fully cooked and the syrup has thickened, 45 to 60 minutes.
8. Remove from the heat and let cool completely.
9. Divide the tejocotes among serving bowls and drizzle some of the syrup over each.

tejocotes, sugar, canela, berries

Taken from www.epicurious.com/recipes/food/views/tejocotes-en-almibar-384185 (may not work)