Stewed Rose Apples in Syrup

Dulce de Pomarrosa is a rare and aromatic Colombian dessert that holds a special place in the culinary traditions of departments like Amazonas, Guaviare, Meta, and Vichada. This region, spanning the Amazon rainforest and the Eastern Plains, is home to the Pomarrosa tree, which yields a unique fruit known in English as the Rose Apple or Malabar Plum.

The magic of this dessert lies in the fruit itself. When ripe, the Pomarrosa is sweet with a slight acidic touch, but its most defining characteristic is its unmistakable floral fragrance—it truly smells and tastes like roses. In this recipe, the fruit is slow-cooked in a spiced syrup, creating a dish that is as perfume-laden as it is delicious. It is a perfect example of how Colombian grandmother’s cooking turns simple fruits into luxurious treats.

Stewed Rose Apples in Syrup

An exotic and fragrant dessert made from Rose Apples stewed in a spiced Panela (unrefined cane sugar) syrup. A traditional treat from the Colombian Amazon and Plains.

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Preparation Time 1 hour hr

Cooking Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Postre

Cuisine Colombian, Latin American

servings 6 people

Ingredients

  

• 1 lb Rose Apples (Pomarrosas)
• 1 block Panela (Unrefined cane sugar – You can substitute with brown sugar if Panela is unavailable).
• 6 Whole Cloves (Clavos de olor)
• 5 Cinnamon sticks (Astillas de canela)
• Water (approx. 1/2 cup to start the melting process)

Step-by-step preparation

 

• Prep the Fruit: Wash the Rose Apples thoroughly. Cut the fruit to extract the pulp or "shells" (casquillos). Ensure you remove the fluffy interior and the seeds completely, leaving only the firm, fleshy skin.
• Start the Syrup (Melado): In a large pot or saucepan, place the Panela (broken into chunks) or sugar. Add the cinnamon sticks, cloves, and a splash of water to help it melt. Cook over medium heat until it forms a liquid syrup.
• Stew the Fruit: Once the syrup is boiling and bubbling, carefully add the prepared Rose Apple pulp.
• Simmer: Lower the heat and let the fruit simmer for approximately 40 minutes. You want the syrup to thicken and the fruit to become tender and infused with the spices. The dish is ready when the syrup reaches your desired thickness (or “point”).
• Cool and Serve: Remove from heat and let it cool slightly before serving. It can be eaten warm or chilled.

Interesting Facts

• The traditional recipe uses Panela to create a dark, caramel-like sauce. However, you can use white sugar if you prefer a lighter, more translucent syrup (simple syrup style).
• In local tradition, the Pomarrosa tree and its fruit are valued not just for flavor, but for their medicinal qualities.
• The Pomarrosa tree is considered a bio-indicator of climate change because it is highly sensitive to environmental shifts.

Palabras Claves Stewed Rose Apples in Syrup