POACHED GUAVAS

Poached Guavas image

Number Of Ingredients 5

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.

Nutrition Facts : Nutritional Facts Serves