Candied Guavas Recipes

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CANDIED GUAVAS



Candied Guavas image

Setting times are not included in preparation time. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Candy

Time 3h45m

Yield 1 pint

Number Of Ingredients 3

1 lb guavas
2 cups sugar
1 cup water

Steps:

  • Peel guavas and cut in half; remove seeds.
  • Soak in cold water for 30 minutes, wash well.
  • Add boiling water and simmer until tender.
  • Lift out carefully and place in cold water for 6 hours.
  • Drain carefully and simmer for 30 minutes in a heavy syrup made of the sugar and water.
  • Keep in syrup until the following day.
  • Cook again in syrup until guavas are well coated and juice is very thick.
  • Skim from the syrup, drain, spread on a wire rack and allow to dry until no longer sticky.
  • Pack between sheets of waxed paper in a tin or a glass jar.

Nutrition Facts : Calories 1856.7, Fat 4.3, SaturatedFat 1.2, Sodium 13.8, Carbohydrate 464.9, Fiber 24.5, Sugar 440.1, Protein 11.6

GUAVA GLAZED CHICKEN MEDALLIONS WITH CANDIED FIGS



Guava Glazed Chicken Medallions with Candied Figs image

Candied figs add an incredible contrast in color and texture when paired with a simple guava glazed chicken and served on a nest of baby spinach. The recipe is extremely easy to assemble.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 8

4 (4-ounce) chicken breasts
1 cup guava juice, plus 1 cup (found in international aisle of your local supermarket)
1/2 cup white wine, plus 1/2 cup
1 pint black mission figs
Turbinado sugar (brown granulated sugar)
2 cups baby spinach, cleaned
1/4 cup olive oil
Salt and pepper

Steps:

  • Marinate the chicken breasts in 1 cup of the guava juice and 1/2 cup of white wine for approximately 15 to 30 minutes.
  • In a saucepan over medium heat, combine the remaining 1 cup guava and 1/2 cup wine. Bring to a boil, reduce to a simmer, and cook until the mixture is reduced to a glaze consistency, the time will vary. You want the glaze to have a thick, but not jelly-like consistency.
  • Cut the figs in half lengthwise, and coat the flesh with turbinado sugar. Brush with oil and then sear in a hot skillet, sugar side down, for approximately 1 to 2 minutes, until the sugar melts but does not burn.
  • Remove the chicken from the marinade. Grill or pan sear the chicken for 3 to 4 minutes, turn over, brush with glaze, and cook another 3 to 4 minutes, or until cooked through. Bring the glaze back to a boil after brushing the chicken. Simmer for 1 minute, then remove from the heat. Slice the chicken into medallions.
  • Place the spinach on the center of a plate to make a nest. Place the chicken medallions in the center of the spinach nest. Place the candied figs around the nest. Brush the chicken and figs with the remaining glaze. Throw the salt and pepper over your shoulder and enjoy.

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