GUAYABAS EN ALMíBAR
This traditional Mexican dessert of guavas in a cinnamon and piloncillo syrup is known in Spanish as guayabas en sancocho or guayabas en almíbar.
Yield Yields 4-5 servings
Number Of Ingredients 4
Steps:
- Cut the ends off the guavas, halve them and then remove and discard the seeds. Set aside.
- Using a sharp knife, cut the piloncillo into pieces. The cones are usually packed very tight and are difficult to cut, so take care with the knife.
- Heat the water, piloncillo and cinnamon sticks over medium heat in a saucepan until the piloncillo is completely dissolved and the syrup begins to boil.
- Add the guavas to the syrup. If necessary, add a little water to the syrup if it is too thick, two tablespoons at a time. Allow the syrup to simmer until the guavas are soft and the syrup is thick.
- Remove from heat and allow to cool before serving.
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