Best 2 Poached Guavas Recipes
**Indulge in the Tropical Delights: A Culinary Journey Through Poached Guavas Recipes**
Embark on a tantalizing culinary expedition with poached guavas, a tropical treat that tantalizes the taste buds with its vibrant flavors and alluring aromas. Hailing from the heart of tropical regions, guavas, with their emerald green skin and captivating pink or white flesh, are transformed into delectable delights when poached. Discover a treasure trove of poached guava recipes within this article, each showcasing the fruit's versatility and culinary prowess. From classic poaching methods to innovative twists, these recipes cater to every palate and skill level. Prepare to be captivated by the symphony of flavors as poached guavas take center stage, whether as a refreshing dessert, a tangy accompaniment to savory dishes, or a delightful ingredient in tantalizing beverages. Let your taste buds embark on a tropical adventure as you explore the diverse world of poached guavas.
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: Look for guavas that are slightly soft to the touch and have a deep yellow or orange color.
- Use a heavy-bottomed pot: This will help to evenly distribute the heat and prevent the guavas from sticking to the bottom of the pot.
- Don't overcrowd the pot: Leave some space between the guavas so that they can cook evenly.
- Use a gentle simmer: Bring the water to a simmer over medium heat, then reduce the heat to low and maintain a gentle simmer throughout the cooking process.
- Don't overcook the guavas: They should be tender but still hold their shape. Overcooked guavas will become mushy.
- Serve warm or chilled: Poached guavas can be served warm or chilled. Serve them with yogurt, ice cream, or your favorite dessert.
Conclusion:
Poached guavas are a delicious and versatile dessert that can be enjoyed in many different ways. They are easy to make and can be tailored to your own personal taste. Whether you like them served warm or chilled, with yogurt or ice cream, poached guavas are sure to please everyone at your table.
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