Dulce de Mamón with a Spiced Twist

Ingredients

In this Indian-inspired adaptation, we infuse the traditional Dulce de Mamón with aromatic Indian spices like cardamom, cinnamon, and cloves. These spices add a warm and exotic flavor profile to the dessert, giving it a unique twist that combines the best of both Dominican and Indian cuisines. We alse have the original recipe for Dulce de mamón, so you can check it out.

• 2 cups (400g) mamón (rambutan) 2 cups (400g) mamón (rambutan)
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• 4 cloves 4 cloves
• 1 teaspoon lemon juice 1 teaspoon lemon juice

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 46g, 42g
• Protein: 1g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   Peel the mamón, removing the outer skin to reveal the juicy fruit inside.
2. 2.
   In a saucepan, combine the sugar, water, cinnamon stick, cardamom pods, cloves, and lemon juice.
3. 3.
   Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved.
4. 4.
   Add the peeled mamón to the syrup and reduce the heat to low.
5. 5.
   Simmer gently for 15-20 minutes, or until the mamón is tender and the syrup has thickened slightly.
6. 6.
   Remove from heat and let the mamón cool in the syrup.
7. 7.
   Once cooled, transfer the mamón and syrup to a container and refrigerate for at least 2 hours, or until chilled.
8. 8.
   Serve the Indian-inspired Dulce de Mamón chilled, either on its own or with a dollop of whipped cream or a sprinkle of chopped nuts for added texture.

Treat your ingredients with care...

• Mamón (rambutan) — Choose ripe mamón with vibrant red or yellow skin. The fruit should be firm but yield slightly to pressure. Avoid overripe or bruised mamón, as they may affect the texture of the dessert.

Tips & Tricks

• For a spicier kick, add a pinch of ground ginger or a small piece of fresh ginger to the syrup.
• If mamón is not available, you can substitute it with lychee or longan for a similar texture and taste.
• Adjust the sweetness of the syrup according to your preference by adding more or less sugar.
• To enhance the presentation, garnish the dessert with a sprinkle of ground cardamom or a few strands of saffron.

Serving advice

Serve the Indian-inspired Dulce de Mamón chilled in individual dessert bowls or glasses. For an elegant touch, you can top each serving with a sprig of fresh mint or a dusting of powdered sugar.

Presentation advice

To create an eye-catching presentation, arrange the chilled mamón in a circular pattern on a serving platter and drizzle the syrup over it. Garnish with a sprinkle of chopped pistachios or slivered almonds for added texture and visual appeal.