Mexican Poached Guavas Recipes
MEXICAN POACHED GUAVAS
Make and share this Mexican Poached Guavas recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel guavas, cut in half, scoop out the seedy center and leave the shells.
- Set aside.
- In a large saucepan combine the sugar, cinnamon, cloves, zest, juice and 2 1/2 cups water.
- Simmer and stir.
- cover and simmer 20 minutes.
- Uncover, strain, return syrup to pan and bring to temp over medium heat.
- Add the fruit.
- Poach to tender but firm.
- Around 8 minutes.
- Remove fruit and boil the syrup to reduced to 1 cup.
- Remove, stir in vanilla and pour over fruit-cool and serve.
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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