Guava Paste (Guayabate)
2 lb Guavas; peeled
1 1/2 c Water
4 c Sugar; about
Date: Sun, 16 Oct 1994 20:18:04 -0400 (EDT)
From _The Good Cook_, Preserving foods
Cut guavas in half and scoop out seeds. Soak the seeds in 1 cup of the
water. Place the guavas in a saucepan with the remaining water, bring to a
boil, reduce the heat to simmer, and cook the guavas until they are very
soft. Take care they do not scorch.
Strain the water from the seeds (it will be slightly mucilaginous), and add
it to the guavas. Discard the seeds.
Grind the guavas through the fine disk of a food grinder. Measure the pulp,
and add an equal amount of sugar. Mix well; place in a large, heavy kettle
over very low heat and cook, stirring constantly with a wooden spoon, until
the mixture is thick and a little jelly tested on a cube of ice can - when
cold - be lifted off in one piece. Remove from heat and beat with a wooden
spoon for 10 minutes, or until the mixture forms a heavy paste. Have ready
a loaf pan, lined with wax paper. Turn the paste into the pan and set
aside, in a cool place, for 24 hours. To store, turn the paste out of the
pan and wrap it securely in foil. Makes about 2 pounds.
Note: For a dried consistency, place the cooked paste on wax paper on a
wooden board, cover with cheesecloth, and set in the sun for two days. Turn
the paste occasionally to expose all surfaces to the sun.
This recipe was originally found in _The Complete Book of Mexican Cooking_,
by Elisabeth Lambert Ortiz.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,