Durian Conserve

As the farm is located in "Durian Country", with lots of good, "original" durian of Hulu Langat, this durian season, I decided to experiment and create Durian Conserve.  I love the durian from this area and the season lasts for approximately 1.5 months.  During this period, there are durians aplenty and when the season ends, I will have to wait another year.  Thus the decision to make a conserve.

Extending the idea of a conserve, I prepared durian conserve to a consistency of other types of fruit conserve with the main difference being the addition of coconut milk.  If you want to prepare this conserve, be prepared to spend many hours and exercise your patience.
The ingredients that I use are:

1. Durian
2. Gula Melaka oralternatively you can use raw sugar
3. Fresh coconut milk
4. Pandan leaves
5. Corn starch - optional

I tend to prepare my recipes based on relative proportions.  In this case, ratio of durian to coconut milk is 10:1.  For sugar, depending on the sweetness of the fruit, hence to your personal taste.

Method:
Remove the seeds and add gula Melaka, pandan leaves and coconut milk to the flesh of the durian.  Bring the mixture to "bubbling" and reduce heat to a simmer.  Periodically stir this mixture.  As I use the corn starch to produce a conserve to the consistency that I want, the usage of corn starch is optional.

Storage:
The durian conserve should be refrigerated or can be frozen if you want to consume it later.

Ways to consuming the conserve:

1. As a spread on bread similar to jams and other types of fruit conserve
2. Cooked into a sauce that can be eaten with bread, glutinous rice, tapioca and other types of tubers.
3. Used as an ingredient in creating bread puddings, cakes and other types of sweet dishes.