Guayabate (Guava Paste)

Adapted from low-cholesterol.food.com

INGREDIENTS

• Guavas, peeled, approximately ¾ to 1¼ pounds (10–18 guavas)
• Water, approximately 1 cup per pound of guavas
• Sugar, approximately 2 cups (more or less)

PREPARATION

1. Cut guavas in half and scoop out seeds. Soak seeds in half of the water.
2. Peel guava halves, cut into chunks and place in a saucepan with the remaining water. Bring to a boil, reduce heat to a simmer, cover, and cook until guava is very soft—stirring often to prevent burning and sticking—then remove from heat (approximately 30 minutes).
3. Strain the water from the seeds (it will be slightly gelatinous), and stir in with the cooked guavas. Discard seeds.
4. Grind the guava through a food mill and measure the pulp. Add an equal amount of sugar, mix, and place in a large heavy saucepan over low heat.
5. Cook, stirring with a wooden spoon until mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece (around 20 minutes).
6. Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
7. Turn out into a loaf pan or small, square casserole pan lined with wax paper, and set in a cool place for 24 hours.
8. To store, turn the paste out of the pan and wrap it securely in foil. Keep cool.

Yields approximately 1 to 1½ cups of guava paste. Prep time, 10 minutes; cook time, approximately 1 hour. While time-intensive, the resulting treat is worth the effort!

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Cook’s note: Guayabate is a popular condiment in Cuba and Central and South America. It’s used in a wide variety of desserts, notably pastelitos de guayaba (Cuban guava pastry), and also cakes or pie.