Poached Guavas Recipes

POACHED GUAVAS

Steps:

• Place the fructose and the water into a large pot
• Place onto a medium heat and stir until the sugar dissolves
• Add the ginger and the guavas
• Cover with a cartouche
• Leave to simmer for 30 minutes
• Place the guavas into sterilized glass jars
• Top with the sugar syrup and add the ginger
• Seal once cool and refrigerate and use as needed

MEXICAN POACHED GUAVAS

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 RED GUAVA

Steps:

• Option: peel the red guava. Slice the guava across the middle. Cut just enough off the ends for the guava halves to stand up by themselves. Put aside. In a large saucepan on high heat add 2 cups of water and sugar. Stir until dissolved. Add the vanilla and anise. Bring to a boil. With tongs, add the guava halves to the pan. Bring to a boil then reduce the heat and simmer covered for 10 minutes. With tongs, remove the fruit to a large bowl. On high heat, continue to cook the water and sugar mixture until it thickens, which takes about 10 minutes. While waiting for the water and sugar mixture to thicken, scoop out the guava seeds or the entire seed center. Discard. When the water and sugar mixture is thickened, remove from the heat and let cool. Serve, pouring the syrup over the fruit that's been placed in individual bowls. Sprinkle with cinnamon and maybe an anise pod. Also tastes great when topped by ice cream.

VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT

Steps:

• Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
• For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
• In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
• To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.

POACHED GUAVAS

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.