Best Mexican Poached Guavas Recipes

MEXICAN POACHED GUAVAS

Mexican Poached Guavas image

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

Ingredients

3 lbs ripe guavas
1 1/3 cups sugar
1 cinnamon stick (4 inches long)
8 cloves
2 strips lime zest (green only-2 inches long by 1 inch wide)
2 teaspoons fresh lime juice
1/4 teaspoon vanilla (if using Mexican Vanilla-1/2 t. for "regular")

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

Poached Guavas image

Number Of Ingredients 5

Ingredients

1 1/2 cups water
3/4 cup sugar
1 stick cinnamon (Mexican canela or Ceylon variety preferred)
1/2 teaspoon pure vanilla extract
8 , ripe but still-firm guava, , stems removed

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.

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