- Yield: 3/4 cup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Red guava compote
I so love red guava's beautiful pink insides that I hesitate to add anything to it that takes away from the color. But I would be remiss not to share a dessert that's so Caribbean, so true to where the fruit is grown and so loved. It's the addition of brown sugar that deepens the red in red guava while deepening the fruit's naturally sweet taste. I don't make this for folks new to guava, but to my Floridian and Caribbean friends this is what I'll serve as a treat. However, I'll probably put some bright pink guava in a salad, just to have the color on the table.
- Red guavas - 1/2 lb
- Brown sugar - 1/4 cup
- Sugar - 3 tbs
- Lime - 1
- Cinnamon - 1 tsp
- Vanilla - 1/2 tsp
- Angel food, pound cake or cheesecake - 1
- With a veggie peeler, peel the guavas.
- Add the guavas into a blender or food processor. Pulse until smooth.
- Over medium high heat, add 1/2 cup water to a medium-sized saucepan. Add the brown sugar and sugar. Stir until dissolved.
- Add the juice of one lime, cinnamon and vanilla. Stir until combined. Bring to a boil.
- Using a mesh strainer, strain the guava mixture into the saucepan. Discard the seeds. Bring to a boil.
- Reduce the heat to medium low and simmer until almost all the water evaporates, stirring occasionally for about 20 minutes.
- Serve warm or chilled. If serving chilled, remove from heat. Let cool. Cover with plastic and refrigerate for at least 2 hours.
- To serve, top a dessert with a spoonful of guava compote. Garnish if you like, with a slice of fresh guava.