Ambarella Conserve
Ingredients
500 g/1 lb ripe ambarellas
500 g/1 lb/2 cups white sugar
250 ml/8 fl oz/1 cup water
1 small stick cinnamon
2 tablespoons rose water or 4 drops rose essence
Directions
Wash the ambarellas well and prick them all over with a fork. Put sugar and water into a heavy pan and bring to the boil, stirring to dissolve the sugar. Add ambarellas and cinnamon stick and boil over medium heat, stirring frequently, until fruit is translucent and syrup thick. Remove from heat, stir in rose water or essence. Bottle in hot sterile jars.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)