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Ocati fruits add flavor and variety to many dishes. These are just a few recipes you can try. Enjoy.

PHYSALIS MARMALADE

1 lb. Uchuvas
1 Lb. Brown sugar
1 cup water
Elderberry flowers

Wash the uchuvas. Make a syrup with the water and sugar and when begins to thicken, add the fruit. Simmer for 15 minutes or until the marmalade has reached the desired consistency. Remove from heat. Preserve in sterilized jars.

PHYSALIS MILLE FEUILLES

1/2 Lb. Pastry
1/2 Lb. Uchuvas
Grated peel of 2 limes
2 cups chantilly cream.

Boil water and dunk the uchuvas in it, then peel them and set them aside. Roll out the dough and cup out two 5 1/2 in. by 9 in. rectangles. Place one of the other pastry rectangle and place it over the first one. With fork, prick the uncovered part of the bottom layer to prevent puffing. Lightly coat the pastry with milk and sprinkle sugar on this to make it bake nicely. Place the pan in the oven at 350° until the pastry turns golden. Fill it with chantilly cream, sprinkle with lime peel and garnish with the uchuvas.

Chantilly cream

2 egg whites beaten until stiff
2 cups cream
Sugar to taste
1 teaspoon brandy or vanilla

Whip the cream with 2 ice cubes until wrinkles appear on the surface. Remove the ice, add the sugar and the brandy and whip again. Then fold in the egg whites.


These recipes are taken from the book "Delicious Tropical Fruits" from Liliana Vargas.