Guayabate Recipes

GUAVA PASTE-GUAYABATE

Steps:

• Cut guavas in half and scoop out the seeds.
• Soak the seeds in 1 cup of the water.
• Place the guavas in a saucepan with the remaining water.
• Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
• Stir often to prevent scorching and sticking to the pot.
• Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
• Discard seeds.
• Grind the guavas through a food mill and measure pulp.
• Add an equal amount of sugar.
• Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.
• Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
• Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
• Set in a cool place for 24 hours.
• To store, turn the paste out of the pan and wrap it securely in foil.
• *Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days.
• Turn the paste occasionally to expost all surfaces to the sun.

GUAYABATE

Steps:

• Cover the guavas with water in a medium nonreactive pot and cook over medium heat until soft, 10 to 15 minutes. Let cool slightly, and then purée the guava in a food processor. Strain to remove the seeds and measure 2 cups.
• Combine the guava purée and the sugar in the nonreactive pot over medium heat, adjusting the heat to maintain a constant simmer, stirring constantly, until the mixture is thick and you can see the bottom of the pot when scraped with a spoon, about 30 minutes. Add the lemon juice and stir to combine.
• Turn a baking sheet upside down, spray lightly with oil, place a piece of parchment paper on top, and dust lightly with sugar. Pour the cooked guava mixture onto the baking sheet and spread with an offset spatula to about 1/2 inch thick. Allow to cool to the touch until it doesn't feel sticky, 40 to 50 minutes, then spread on the cajeta to about 1/2 inch from the edges. Sprinkle the pecans all over. Roll tightly away from you until you reach the center, then cut along the rolled edge. Repeat with the remaining half so you have 2 rolls. Allow to set, and cut into slices as desired. To store, wrap in parchment paper and then in plastic wrap. Store in a dry, cool area for up to 1 month.
• VARIATION: GUAVA ROLL-UPS
• Let the guava mixture cool on the baking sheet, without adding the cajeta and nuts, then slice into long strips and roll up.
• VARIATION: GUAVA PASTE
• Pour the guava mixture into a lightly oiled mold or ceramic serving dish, cover, and allow to set at room temperature.
• VARIATION: MANGO CARAMEL PECAN ROLLS
• To use mangoes instead of guavas, peel the mangoes, cook in boiling water for 5 minutes, then let cool. Remove the flesh and purée, strain, and then measure out 2 cups and proceed with the recipe.