Poached Red Guava Recipes

MEXICAN POACHED GUAVAS

Steps:

• Peel guavas, cut in half, scoop out the seedy center and leave the shells.
• Set aside.
• In a large saucepan combine the sugar, cinnamon, cloves, zest, juice and 2 1/2 cups water.
• Simmer and stir.
• cover and simmer 20 minutes.
• Uncover, strain, return syrup to pan and bring to temp over medium heat.
• Add the fruit.
• Poach to tender but firm.
• Around 8 minutes.
• Remove fruit and boil the syrup to reduced to 1 cup.
• Remove, stir in vanilla and pour over fruit-cool and serve.

POACHED RED GUAVA

Steps:

• Option: peel the red guava. Slice the guava across the middle. Cut just enough off the ends for the guava halves to stand up by themselves. Put aside. In a large saucepan on high heat add 2 cups of water and sugar. Stir until dissolved. Add the vanilla and anise. Bring to a boil. With tongs, add the guava halves to the pan. Bring to a boil then reduce the heat and simmer covered for 10 minutes. With tongs, remove the fruit to a large bowl. On high heat, continue to cook the water and sugar mixture until it thickens, which takes about 10 minutes. While waiting for the water and sugar mixture to thicken, scoop out the guava seeds or the entire seed center. Discard. When the water and sugar mixture is thickened, remove from the heat and let cool. Serve, pouring the syrup over the fruit that's been placed in individual bowls. Sprinkle with cinnamon and maybe an anise pod. Also tastes great when topped by ice cream.