Stewed Cashew Apples (Doce de Caju)

Have a cashew tree in your yard and are wondering what to do with the fruit. Here is a recipe for: Stewed Cashew Apples (Doce de Caju). Makes 10. - 10 ripe cashew apples (caju)- juice of one lime- 1 quart water for boiling- 1 1/2 cups water for stewing- 1 cup granulated sugar


Using a kitchen towel, hold a cashew apple in one hand, and with the other hand protected by the towel, twist off the kidney-shaped nut at the base of the cashew apple. (There are toxic chemicals in the raw nut, so do not attempt this procedure with unprotected hands). Discard the nut. Repeat with all the cashew apples. With a sharp paring knife, cut about 1/2 inch (1 cm) from the nut-end of the fruits to remove all traces of the nut.

Peel the fruits with a vegetable peeler. Using a toothpick, perforate the flesh of the fruits in several places. Bring the 1 quart of water to a boil in a large saucepan, then add the lime juice and then the cashew apples. Let them cook over high heat for ten minutes. Remove from heat and drain the fruits. Reserve.

In a medium saucepan, add the 1 1/2 cups of water and the granulated sugar and heat over medium-high heat, stirring to dissolve the sugar. When simmering, add the cashew apples, and bring to a low boil. Lower the heat, partially cover the pan, and cook the fruit for 1 hour or until the cashew apples are soft and the syrup is lightly thickened.

Remove from heat and let the fruit cool in the syrup.

Serve at room temperature or chilled, accompanied by a small, sweet cookie, like shortbread.