Tangy Kitembilla Syrup

By Zachary R Reid

Yield: 2 cups




2.5 cups kitembilla puree

1 cup sugar

1 tea spoon cinnamon

1 tea spoon nutmeg

3 table spoon cornstarch slurry





Combine kitembilla puree, sugar, cinnamon, and nutmeg in small sauce pan, bring to simmer and reduce slightly. Then add slurry till sauce thickens to desired consistency. Should be able to coat a spoon evenly. Then take off heat strain and allow to cool.

Then serve.