Best 2 Mexican Poached Guavas Recipes
In the realm of Mexican cuisine, where flavors dance and spices ignite the senses, there lies a hidden gem waiting to be discovered: Mexican poached guavas. This delectable treat, known as "Guayabas en AlmÃbar," is a symphony of sweet and tangy notes, a harmonious blend of textures that will tantalize your taste buds.
In this culinary journey, we present you with a collection of meticulously crafted recipes that capture the essence of Mexican poached guavas. Each recipe is a testament to the rich culinary traditions of Mexico, offering unique variations that cater to diverse palates and preferences. From the classic recipe that embodies the authentic flavors of Mexico to contemporary interpretations that infuse modern culinary techniques, our selection promises an unforgettable taste experience.
Prepare to embark on a flavor adventure as we guide you through the art of poaching guavas, transforming this humble fruit into a culinary masterpiece. Whether you prefer the simplicity of a traditional recipe or are intrigued by the innovative twists of modern gastronomy, our recipes will guide you every step of the way. So gather your ingredients, ignite your culinary passion, and let's uncover the secrets of Mexican poached guavas together.
MEXICAN POACHED GUAVAS
Make and share this Mexican Poached Guavas recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel guavas, cut in half, scoop out the seedy center and leave the shells.
- Set aside.
- In a large saucepan combine the sugar, cinnamon, cloves, zest, juice and 2 1/2 cups water.
- Simmer and stir.
- cover and simmer 20 minutes.
- Uncover, strain, return syrup to pan and bring to temp over medium heat.
- Add the fruit.
- Poach to tender but firm.
- Around 8 minutes.
- Remove fruit and boil the syrup to reduced to 1 cup.
- Remove, stir in vanilla and pour over fruit-cool and serve.
POACHED GUAVAS
Number Of Ingredients 5
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
Tips:
- Choose ripe guavas with smooth, unblemished skin.
- Use a sharp knife to score the guavas, making sure not to cut all the way through.
- Add spices like cinnamon, cloves, and star anise to the poaching liquid for extra flavor.
- Poach the guavas until they are tender but still hold their shape.
- Serve the guavas warm or chilled, with whipped cream or ice cream.
Conclusion:
This traditional Mexican dessert is a delicious and easy way to enjoy the unique flavor of guavas. With its sweet and tangy flavor, this dish is sure to be a hit with your family and friends. So next time you're looking for a special treat, give Mexican poached guavas a try.
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