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Mexican Marmalade

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My friend Ed Cooper is a financial consultant. I was hoping for a hot stock tip for Christmas, but instead he gave me Mexican fruits. Ed grew up in Brownsville eating these Conserva Valdez conserves. They are fairly unusual-looking, but quite good. The orange conserves contain big pieces of orange peel that have been cooked down in honey.

On toast, they taste sort of like what marmalade would taste like if the peel wasn't shredded up -- if that makes any sense. It's a bold flavor for breakfast. But my favorite use for these things is in cooking. I minced some and mixed them up with mashed sweet potatoes along with half a cup of the orange-flavored honey, onions cooked in butter and some chopped pecans. The Mexican marmalade yams were sensational.

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