Guava Passion Fruit Lollies Recipes

PASSION FRUIT AND GUAVA POPS

Steps:

• Combine 1/3 cup water, 1/4 cup sugar, and 1 tablespoon lime juice in small bowl; stir until sugar dissolves. Using spoon, scoop flesh from passion fruits into sugar mixture. Strain mixture through fine-mesh strainer into small bowl; press on seeds with rubber spatula to extract as much liquid as possible (you will need 1 cup strained liquid); discard seeds in strainer.
• Divide passion fruit mixture among eight 3-ounce paper cups (about 2 tablespoons for each). Stretch plastic wrap tightly over top of each cup, covering completely and securing each with rubber band. Insert ice pop stick or lollipop stick through plastic wrap and into mixture in each cup (taut plastic will hold stick in place). Place cups in muffin pan, tilting cups at angle. Freeze until passion fruit mixture is set, about 3 hours.
• Meanwhile, stir guava nectar, remaining 3 tablespoons sugar, and 1 tablespoon lime juice in 2-cup measuring cup until sugar dissolves. Chill mixture until cold.
• Remove cups with frozen passion fruit mixture from freezer; stand cups upright in muffin pan. Peel back some of plastic wrap on each. Pour guava mixture atop frozen passion fruit mixture in cups, dividing equally. Cover with plastic wrap, secure with rubber band, and freeze until firm, at least 4 hours. DO AHEAD: Can be made 3 days ahead. Keep frozen.
• Using scissors, cut off paper cups from pops and serve immediately.

PASSION FRUIT MARGARITAS

Steps:

• Combine 1 cup tequila, 1 cup passion fruit nectar, 1/4 cup orange-flavored liqueur, 2 teaspoons superfine sugar and a pinch of salt in a cocktail shaker. Shake well, then pour into 4 short glasses filled with crushed ice. Rub the rims with lime wedges, then add to the drink.

PASSION-FRUIT GELEES

Steps:

• Lightly oil baking pan.
• Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
• Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
• Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.

FRUIT JELLIES

Steps:

• Place 2/3 cup juice in a small bowl or measuring cup and sprinkle with gelatin. Let sit 5 minutes. Meanwhile, in a medium saucepan, combine remaining 2/3 cup juice and 1 1/2 cups of the sugar. Bring to a boil over medium-high and cook, stirring, until sugar dissolves, 5 minutes. Add preserves and whisk to combine. Return to a boil and cook until thick and syrupy, 2 minutes. Add gelatin mixture and whisk until gelatin dissolves. Pour through a fine-mesh sieve into an 8-inch square baking dish. Refrigerate until set, 3 hours (or up to 2 weeks).
• Place remaining 1 cup sugar in a pie plate or shallow bowl. Cut fruit jelly into 1-inch squares. Toss in sugar to coat just before serving.

PINEAPPLE-GUAVA MOCKTAIL

Steps:

• In a blender, puree pineapple with salt. Fill a pint glass with ice. Pour in guava or passion-fruit juice and lime juice. Add grenadine syrup; let settle (don't stir). Gently spoon 1/2 cup puree on top.

GUAVA CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
• Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.

GUAVA AND MANCHEGO PHYLLO POUCHES WITH PASSION FRUIT SYRUP

Steps:

• Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.
• Stir sugar, cinnamon, and cayenne pepper in small bowl.
• Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying.
• Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers.
• Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch.
• Brush pouches with butter.
• Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total.
• Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.).
• Preheat oven to 350°F
• Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes.
• Transfer to plates. Spoon Passion Fruit (or other like lime) syrup alongside; serve phyllo pouches warm.

PASSION FRUIT MOJITO

Steps:

• In a tall glass, muddle mint, sugar and lime juice. Stir in club soda, passion fruit and rum. Add ice and garnish if desired.

P.O.G. PASSION FRUIT, ORANGE & GUAVA JUICE.

Steps:

• Mix.
• Chill.
• Serve.