A smooth, fragrant paste made from ripe guavas, ideal for pastries, desserts, or pairing with cheese and charcuterie.
# Components:
→ Fruit
01 - 2.2 lbs ripe guavas, washed, trimmed, and quartered
→ Sweetener
02 - 2.25 cups granulated sugar
→ Acid
03 - 2 tablespoons fresh lemon juice
→ Liquid
04 - 0.5 cup water
# Directions:
01 - Wash the guavas thoroughly, trim the ends, and cut them into quarters. Remove seeds if desired for a smoother final texture.
02 - Place guava quarters and water in a large saucepan. Bring to a boil over medium heat, cover, and simmer for 15 to 20 minutes until the fruit becomes soft.
03 - Remove from heat. Use a food mill or fine mesh strainer to puree the guava pulp, discarding seeds and skins.
04 - Measure the resulting guava puree. For every cup of puree, use approximately 1 cup of sugar, adjusting as needed based on yield.
05 - Return the guava puree to the pot. Add the measured sugar and lemon juice.
06 - Cook over low heat, stirring constantly to prevent sticking, for 40 to 50 minutes. The mixture will thicken and pull away from the sides of the pan.
07 - When the paste is thick, glossy, and holds its shape on a spoon, pour it into a parchment-lined loaf pan or baking dish. Smooth the top surface.
08 - Let cool at room temperature until firm, approximately 2 to 3 hours. Unmold and slice as desired.
