Achacha and raspberries with rosewater syrup
A traditional new year treat in Bolivia, achacha is the local name given to the achachairu - Garcinia humilis selecto, a highly prized fruit cultivated on small orchards in the Amazon basin.
Ingredients
165g caster sugar
3/4 cup water
2 tsp lemon juice
1 tsp (Mymoune) rosewater
24 achacha
2 x 150g punnets raspberries
300g vanilla yoghurt
100g shelled pistachios, toasted and coarsely chopped
Method
Combine sugar and water in a saucepan and stir over medium heat until sugar dissolves, bring to the boil and simmer for five minutes. Cool to room temperature, stir in lemon juice and rosewater. Score skin of achacha and scoop out flesh. Combine with raspberries and toss. Divide mixture among six glasses, drizzle with syrup, top with yoghurt and sprinkle pistachios.
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