- Serves 6
- 6 ripe guavas (skin should be yellow)
- 1 cup granulated or castor sugar
- 5-6 whole cloves
- 3 inches of cinnamon sticks broken into smaller pieces
- 6 dried allspice berries (optional if you don't have them add extra cinnamon sticks)
- Peel and core all the guavas.Slice them in half through the middle, horizontally. Gently scoop out the seeds using a teaspoon. Make sure to keep the halves intact.
- In a 6-8 inch wide and 4-5 inch deep skillet add the sugar and spices. Then place the 6 halved guavas over the sugar. Pour enough water to cover the guavas in 2 inches of excess water.
- Cover with a piece of round parchment or wax paper.
- Press the paper down over the fruit. This ensures even cooking.
- Cook on a slow flame approximately 75 minutes until guavas are tender and syrup is caramel in colour.
- After 30 minutes of cooking remove the paper and turn the guavas around. Replace parchment paper over the fruit and continue cooking until syrup thickens.You should have about 1.25 cups of thick syrup.
- Spoon guavas into individual serving bowls. Strain the syrup through a sieve. Discard any spices and seeds. Drizzle the hot syrup over the poached fruit. Top if desired with vanilla ice cream or whipped cream.
- Guavas can be served chilled or hot.
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