BAHAMIAN - GUAVA DUFF
This recipe has been posted for play in CQ3 - Bahamas. This recipe is from the 1986 edition of the Bahamian cookbook: Rake 'N' Scrape In De Kitchen. The guava, is one of the few indigenous fruits to the Bahamas preceding the arrival of Christopher Columbus in 1492. Entirely edible from its yellow skin to its signature soft...
Provided by Baby Kato
Categories Fruit Desserts
Time 2h15m
Number Of Ingredients 19
Steps:
- 1. Guava Duff Directions: Peel guavas, cut in half and remove seeds. Dice the fruit and strain to remove juice. Save juice to flavor sauce if desired. Put fruit in saucepan with water to cover; add sugar, cinnamon and allspice. Simmer until fruit is soft. Combine flour, baking powder and salt. Cut in shortening. Stir in milk and egg to form a soft dough. Knead until smooth. Roll out like a jelly roll on a floured board. Place the guava pieces on the center of the dough and roll over until the dough is spiraled with guava. Seal edges carefully. Wrap dough in a cotton or linen bag, or foil and parchment paper, tie the top securely and put into a large pot of boiling water for 1 hour or more if necessary to set the duff.
- 2. Rum/Brandy Butter Directions: Cream butter until soft but not melted. Beat confectioners sugar in gradually. Add boiling water, salt and rum or brandy. Beat until smooth and fluffy.
- 3. Serving Suggestions: Cut the guava duff loaf into one inch wide slices and dollop a tablespoon of the rum/brandy butter over top to melt down and soak into the steamed, sweet duff.
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