What recipes are there for thorn apple fruit?

Ingredients:

- 1 pound ripe thorn apples, peeled and cored

- 1 cup sugar

- 1 lemon, juiced and zested

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/8 teaspoon ground allspice

- 1 tablespoon butter

- 1 tablespoon brandy (optional)

Instructions:

1. In a large pot, combine the thorn apples, sugar, lemon juice, zest, cinnamon, nutmeg, and allspice. Bring to a boil, stirring occasionally, then reduce heat and simmer for 30 minutes, or until the fruit has softened and the mixture has thickened.

2. Add the butter and brandy, if desired, and stir to combine. Remove from heat and let cool completely.

3. Transfer the jam to a clean glass jar or jars and seal tightly. Store in a cool, dark place for up to 6 months.

Thorn Apple Fruit Pie:

Ingredients:

- 1 unbaked 9-inch pie crust

- 2 pounds ripe thorn apples, peeled and cored

- 1 cup sugar

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground allspice

- 1 tablespoon lemon juice

- 1 tablespoon butter

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine the thorn apples, sugar, cinnamon, nutmeg, allspice, lemon juice, and butter. Stir until the fruit is evenly coated.

3. Pour the filling into the pie crust. Trim and crimp the edges of the crust.

4. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

5. Let the pie cool completely before serving.

Thorn Apple Fruit Tart:

Ingredients:

- 1 unbaked 9-inch tart crust

- 2 pounds ripe thorn apples, peeled and cored

- 1 cup sugar

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground allspice

- 1 tablespoon lemon juice

- 1 tablespoon butter

- 1 egg yolk beaten with 1 tablespoon water for glaze

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine the thorn apples, sugar, cinnamon, nutmeg, allspice, lemon juice, and butter. Stir until the fruit is evenly coated.

3. Pour the filling into the tart crust. Trim and crimp the edges of the crust.

4. Bake the tart for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

5. Brush the tart with the egg wash and bake for an additional 5 minutes, or until the glaze is golden brown.

6. Let the tart cool completely before serving.