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Gayla

Dec 4, 2006, 2:07 PM

Post #1 of 6 (1287 views)

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Gorgeous Guavas

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My local produce store was selling baskets of very nice looking guavas for $.99 (USD). I bought a couple baskets because the fragrance was so compelling. Unfortunately, I also had no plan about what I might do with them.

So now I've got about a pound of guavas (and access to more if I need them) and I need ideas. Sure, I could turn them into an agua fresca, but that's not turning my culinary crank right now. I could candy them and stuff 'em with cocada; Diana Kennedy has a good recipe with lots of photos in her current book From My Mexican Kitchen. But I'm not in a traditional cooking mindset since I have to kick into gear this coming weekend and start making all the very traditional family recipes.

So what do you all do with guavas that's new and different or at least intersting. Pastry cream? Cakes? Tarts? Cookies? Muffins? Savory sauces? Hit me with your best shot, no wait, make that your best recipe for guavas.

Thanks

Gayla

Anonimo

Dec 4, 2006, 3:38 PM

Post #2 of 6 (1276 views)

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Re: [Gayla] Gorgeous Guavas

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¡OY! ¡Guavas!
All generalities are suspect, including this one.

Saludos,
Anonimo

Anonimo

Dec 4, 2006, 3:59 PM

Post #3 of 6 (1273 views)

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Re: [Gayla] Gorgeous Guavas

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After my usual, "I am not fond of guavas" reaction, I began to think of spiced gauvas in syrup; something like preserved quinces with syrup, like my Mom used to make. (I don't have a recipe.)
But here's a link to a Venezuelan website that might give you an idea. Guava Conserve.
http://www.venezuelatuya.com/....htm?9w3rHNExw796%FE

Aha! I just recalled that at Hotel Rancho San Cayetano, near Zitácuaro, a regular pastry they made is a guava strudel. I don't have the recipe for that, either. The dough they use is not a typical Hungarian or Viennese strudel dough (pulled and stretched until tissue-transparent) but it's good.
I wonder if Lisette Span would part with her recipe.
All generalities are suspect, including this one.

Saludos,
Anonimo

esperanza

Dec 4, 2006, 4:38 PM

Post #4 of 6 (1270 views)

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Re: [Gayla] Gorgeous Guavas

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Ate.

Like ate de membrillo, of course, but ate de guayaba.

Guava cobbler or deep dish guava pie.

http://www.mexicocooks.typepad.com

sparks

Dec 8, 2006, 7:35 AM

Post #5 of 6 (1217 views)

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Re: [Gayla] Gorgeous Guavas

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Liquados ... just enough to flavor. In my house the seeds don't get strained .. but I would if it was just me

Sparks Mexico - Sparks Costalegre

drfugawe

Dec 8, 2006, 7:50 AM

Post #6 of 6 (1215 views)

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Re: [Gayla] Gorgeous Guavas

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Gayla,
Oooo, fresh guavas! Never had the pleasure of your problem yet - but would welcome it. My first guava experience was being immersed in the Cuban culture of the Tampa, FL community in the 70s, and my first impression was that anything guava had to be preserved in 10 times its own weight of sugar. But then I discovered guava pastries, and I fell in love for life.

I sometimes have made individual (muffin tin) pastries using a rich yeast dough (not too sweet) with a white Mexican cheese and guava paste wrapped inside. I can't believe that it wouldn't be even better with fresh guavas cooked for awhile in sugar. The less sweet dough plays off well against the sweetness of the guava and the richness of the cheese.

I bet a fresh guava sweet and sour sauce (vinegar/sugar) would be wonderful with grilled or roasted chicken.

Let us know what you finally do with your guavas, and how it turned out.
John