Instructions: Preheat the oven to 400 . In a medium saucepan, simmer cho-cho in the water with the cloves until tender. Remove cho-chos from the pan and reserve. Discard the spices. Add the sugar and lime juice to the remaining water in the pan. Simmer until thick and syrupy, then allow to cool. Line a pie pan with half the pastry and arrange the cooked cho-cho pieces in it. Sprinkle with lime zest and pour the cooled syrup on top. Cover with remaining pastry and seal or crimp the edges. Cut 2 slits in the top to let the steam escape. Bake until brown, about 5 minutes. Cool before serving.

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