Guava compote, perfect for dessert
I have a problem: despite of having this passion for fruits, I can’t have them for dessert. It doesn’t match – and that feeling of “munch, munch”, which means that something sweet is missing still remains. I am used to starting my breakfast with melon or papaya; I like to mix thin slices of mango with tangerine segments in the leaf salad for a lunch starter and I very often remember to have a banana in the mid-afternoon and an apple before sleeping.
However, for dessert I think the fruit needs a special touch, a small remaking. It is very simple to understand that: try to roast some fruits (peaches, figs, plums, for example) sprinkled with sugar, orange juice and some spices. 15 minutes in the oven are enough to have a dessert that will make anyone sigh. It is the alchemy of cuisine!
Guava is one of those fruits that seems to be germinated with the purpose of becoming a sweet. There is something hot about it, a sweet smell that reminds warm days – maybe because its origin comes from the Tropical America. My mother’s guava compote is one of my favourite desserts. I remember I could detect guavas getting mature in the fruit bowl of the pantry from a long distance. The recipe is so simple… so simple that I keep asking myself how it can be so tasty!
The compote may be eaten on its own; however, it is perfect to be served with vanilla ice-cream or even with curdled milk or plain sour yoghurt.
About one kilogram of red guavas
2 cups of crystal sugar
2 cups of water
Cloves and one cinnamon stick (to your own taste)
Wash well your guavas, peel them of and cut them in halves. Remove the core and the seeds. If you intend to use the skin and the core for making jam, you can leave them aside. Take the sugar, water, clove and cinnamon to the stove until you get some thick syrup. Add your guavas, cover the pan and let it boil in low-heat for five minutes. Then you uncover the pan and leave it to thicken. I usually tend to remove the foam while it is formed during this condensing process of compote. When you notice the syrup got thick and your guavas are well cooked, you can turn off the stove and let them to cool down. Place them in jars and conserve them in the fridge. It may be served with vanilla ice-cream or yoghurt.
Here I used the skin and guava pulp with the seeds remained from the compote. Add a little of water (half cup) and boil it with the pulp and skin very quickly. Let it cool down and then you can blend this paste very lightly. The result should go through the coarse sieve. After that, you can put it in a pan with one cup of sugar. Stir it in low-heat with a wooden spoon up to reach the desired texture. Let it cool down in the pan and then place it in jars.