Made from aguaymanto, the tart Andean fruit of Peru, this preserve is simmered with erythritol and thickened with chia seeds. Being free of added sweetener makes it suitable for a ketogenic diet and a nice addition to a picnic basket.
Put the aguaymanto and erythritol in a pot and simmer over low heat for fifteen minutes.
Lightly mash the fruit with a fork and stir in the lemon juice.
Add the chia seeds and simmer for five more minutes to thicken.
Do not judge the texture until at least five minutes after adding the chia seeds; thickening takes time.
If you cannot find aguaymanto, rosehip gives a similar tartness and texture, though the colour comes out darker.
Admin DadaGastro · verified in test kitchenAguaymanto bulamadığım için editördeki gibi kuşburnu denedim, kıvamı gerçekten benzer oldu ama renk beklediğimden daha koyu bordo çıktı. Yine de tadı ekşi tatlı dengesinde çok başarılıydı.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.