Poached Guavas
Poached Guavas
Guayabas en AlmibarGuavas are native to Mexico and are grown in many parts of the country, especially in the states of Michoacan and Jalisco. Look for guavas in Mexican markets or gourmet produce markets. Select small ripe, but still firm, guavas. They make a delightful dessert or breakfast treat when poached in a sugar syrup. The fruit can be served alone in the syrup, or dressed up, placed on a pool of vanilla pudding (Mexican Vanilla Pudding).
Ingrediënten
Makes 4 servings
- 1½ cups water
- ¾ cup sugar
- 1 cinnamon stick Mexican canela or Ceylon variety preferred
- ½ teaspoon pure vanilla extract
- 8 ripe but still-firm guavas stems removed
Instructies
- Put the water, sugar, and cinnamon stick in a medium saucepan and bring to a boil, stirring, over medium heat.
- Reduce the heat to low, cover and simmer 15 minutes.
- Meanwhile, peel the guavas and cut them in half.
- Scoop out the seeds with a teaspoon.
- Discard the seeds and put the guava shells in the syrup.
- When the syrup returns to a boil, reduce the heat to medium-low, partially cover, and simmer until the fruit is tender, but not too soft, 8 to 10 minutes.
- Remove the cinnamon stick.
- Transfer the fruit and syrup to a bowl and cool the fruit in the syrup.
- Stir in the vanilla.
- Serve cool in small bowls.
- If made ahead, cover and refrigerate up to 2 days.
- Remove from the refrigerator about 1 hour before serving.
