For the last 3 days it has been raining in our corner of the world. Does anyone have the number for a good ark builder?
Luckily it hasn’t been raining non-stop, something we have experienced in the past, but the sun hasn’t been out that much lately. Up to some point it is a nice change of pace, believe it or not the eternal summer we have here can be boring sometimes.
Unfortunately, much as I love the occasional rain and the respite it brings to the heat, right now it is messing with our renovation, we are now several days behind schedule, cooking and developing recipes during a renovation is not a lot of fun.
Anyway, let me share with your this dessert that I had posted in our Spanish blog weeks ago. Pasta de guayaba (guava paste candy) is very simple to make, requires few ingredients and is very popular in our country. If you can find guavas where you live try it, you will love it.
There are several varieties of guava, each will make this dish slightly different, but in the end it does not matter, the result will be just as good.
There are two ways in which you can serve pasta de guayaba (guava paste candy): you can make thinner and use it for spreading on cakes or other desserts (I’ll soon bring you another dessert in which this one can be incorporated), or you can make it thicker and let it harden, then cut them into cubes to be served as candies.
- 8 ripe guavas
- 2 Cinnamon sticks
- 1 cup of brown sugar
- Wash and peel the guavas. Cut into halves and scoop out the seeds.
- In a thick-bottomed pot boil the seeds and the cinnamon sticks in 1 quart [1lt] of water over low heat until the seeds separate. and the water is a bit darker. Add more water if it becomes necessary to maintain the same level.
- Strain the liquid and eliminate the seeds and cinnamon. Return this liquid to the pot, along with the sugar and guava halves.
- Boil until the guava has become very soft, and the liquid has reduced to about one cup. Cool to room temperature.
- Blend the guava and the cup of liquid left from boiling. Return to the pot, cook over medium heat stirring the pot so it doesn't stick to the bottom or burn. Be careful with splatters!
- When the paste starts lifting from the bottom pour it into an oiled small square mold and let it cool to room temperature. Cut into cubes. If you are going to use this as filling for a cake, stop the process when the paste has the consistency of thick yogurt.