Guava paste (guayabate)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Guavas; peeled |
| 1½ | cup | Water |
| 4 | cups | Sugar; about |
Directions
From: Amberlyn <amberlyn@...>
Date: Sun, 16 Oct 1994 20:18:04 -0400 (EDT) From _The Good Cook_, Preserving foods Cut guavas in half and scoop out 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 the heat to simmer, and cook the guavas until they are very soft. Take care they do not scorch.
Strain the water from the seeds (it will be slightly mucilaginous), and add it to the guavas. Discard the seeds.
Grind the guavas through the fine disk of a food grinder. Measure the pulp, and add an equal amount of sugar. Mix well; place in a large, heavy kettle over very low heat and cook, stirring constantly with a wooden spoon, until the mixture is thick and a little jelly tested on a cube of ice can - when cold - 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. Have ready a loaf pan, lined with wax paper. Turn the paste into the pan and set aside, in a cool place, for 24 hours. To store, turn the paste out of the pan and wrap it securely in foil. Makes about 2 pounds.
Note: For a 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 expose all surfaces to the sun.
This recipe was originally found in _The Complete Book of Mexican Cooking_, by Elisabeth Lambert Ortiz.
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