Guava Butter Recipes

GUAVA BUTTER

Steps:

• Chop guavas into chunks, then place in large sauce pan. Pour enough water in to pan to almost cover the fruit. Then turn stove to medium heat and cook guavas for about 15-20 minutes, stirring occasionally. Your aim is to cook the fruit (without scalding it) to allow for easier seed extraction.
• Once fruit chunks are soft and cooked, you're ready for seed extraction. If you have an immersion blender, go ahead and blend the guava in the pan now - the seeds are too hard to be blended or broken apart and it will make things easier. If you do NOT have an immersion blender, no problem - just proceed to the next step.
• Over a large bowl, pour cooked guava mixture through a chinois strainer. Turn wooden pestle in circular motion around strainer to push pulp through, separating it from seeds (see pictures above recipe card). Compost or discard seeds and pour guava pulp back into sauce pan or crockpot. We strongly recommend using a crockpot for best results!
• Add all other ingredients into pan or crockpot and cook on low heat until thickened. This is a simple process if you're using a crockpot since you won't have to worry about the guava butter sticking or burning. If using a crockpot, set to low heat and let cook for 6+ hours. If you're using a sauce pan: 1) you'll want to be careful that the guava butter doesn't start sticking or burning on the bottom of the pan, so check and stir regularly especially the longer you go and the less water is in the guava butter; 2) you'll want to either keep a lid on the pan and cook for 6+ hours or leave uncovered and cook for less time (~2 hours or so).
• Once finished, place guava butter in jars and use the safe canning method of your choice. As good as guava butter tastes right after cooking, it tastes even better once it's cooled and sat for a day.

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.