POACHED GUAVAS
Number Of Ingredients 5
Steps:
- 1. 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. 2. 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. 3. 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.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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Sibahle Booi
[email protected]I thought this recipe was a bit too sweet for my taste, but I was still able to enjoy the guavas. I think I would try using less sugar next time.
Kareem sharawy
[email protected]These poached guavas were amazing! The flavor was incredible, and the texture was perfect. I will definitely be making these again.
Zaafran Khan
[email protected]This was my first time poaching guavas, and I was really impressed with how easy it was. The guavas turned out perfectly tender and juicy, and the syrup was delicious. I served the guavas over ice cream, and it was a hit with my family.