Mexican Poached Guavas Recipes
POACHED GUAVAS
Ginger adds a nice warm note to the guavas, which need very little attention to make.
Provided by An original recipe from Lavender and Lime
Categories Dessert
Number Of Ingredients 4
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
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.
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- Place water, sugar, cinnamon stick, and lime juice in a large pot. Turn heat to medium heat. Once it starts boiling, reduces heat to simmer for about 12 minutes to allow thickening.
- While the syrup is simmering, cut the end of the guavas, and then cut them in half. Using a small spoon, carefully remove the seeds; try to avoid breaking the guavas. Don’t worry if you are not able to remove all the seeds, they will loosen up when you add them to the syrup, and you can also use a strainer to remove them.
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- Mix milk, sugar, and cinnamon stick in a saucepan. Turn heat to medium and gently simmer for about 5 minutes until it comes to a boil.
- While the milk is simmering, mix the cornflour with 1 cup of water in a small bowl. Stir well to avoid any lumps.
- Once the milk comes to a boil, slowly whisk in the cornflour mix and bring to a boil again. Then, reduce heat to medium-low and keep simmering until thickened about 8 minutes. Stir occasionally. Remember, you will not add the puree until the Atole is almost cooked.
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- Peel the guavas and slice them in half. Rinse them to ensure any dirt has been removed. Add them to the pot and poach them over a gentle heat for about 10 minutes and until they are soft but are still holding their shape. Remove them with a slotted spoon and set aside.
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