Pasta de guayaba (Guava paste candy)

Pasta de guayaba (Guava paste candy)

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.

Pasta de guayaba

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.

Pasta de guayaba (Guava paste candy)

Oh well.

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.

Pasta de guayaba (Guava paste candy)

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 (fuava paste candy): you can make it into some 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.

Aunt Clara

Pasta de guayaba (Guava paste candy)

Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Yield: 1 cup (aprox.)

Pasta de guayaba (Guava paste candy)

Ingredients

  • 8 ripe guavas
  • 1 cup of sugar
  • 2 Cinnamon sticks

Instructions

  1. Wash and peel the guavas. Cut into halves and scoop out the seeds.
  2. In a thick-bottomed pot boil the seeds and the cinnamon sticks until the seeds separate. and the water is a bit darker. Add more water if it becomes necessary.
  3. Strain the liquid and eliminate the seeds. Return this liquid to the pot, along with the sugar and guava halves.
  4. Boil until the guava has become very soft, and the liquid has reduced to about one cup. Cool to room temperature.
  5. 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!
  6. 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.
http://www.dominicancooking.com/3591-pasta-de-guayaba-guava-paste-candy.html

Get new recipes and updates in your inbox.

CommentLuv badge

{ 11 comments… add one }

  • Marnely June 6, 2011, 9:57 AM

    love this, specially in cakes and deditos de novia! Thanks for sharing Clara! If you find the ark builder, send me his or her number!

  • Mari's Cakes June 6, 2011, 1:58 PM

    It been raining every day this past week, I can't wait to see the sun again. If you do built the ark let me know, lol! I love this dessert, it is one of my favorites!

    Un saludo :)

  • Raquel @ Erecipe.com June 6, 2011, 7:21 PM

    if sun in your place is not yet appearing, mine always up and kind a hot here 35 degrees F is our temperature today . I remember my neighbor had a guava tree and she usually made it a jam and candie too. Nice post you have there . I actually love the smell of the guava. It reminds me of my childdhood days.

  • Jerome June 30, 2011, 7:01 PM

    It looks very good I always wanted to taste guava

  • Calipso June 28, 2012, 5:22 PM

    If I’m gonna use this as a cake filling, can I make it a day before? Is it gonna harden to much if I do?

    • Aunt_Clara June 28, 2012, 7:32 PM

      It will be fine, and if it is too hard the next day a quick pass through the microwave and adding a tablespoon of water will solve the problem.

  • Tim C. July 29, 2012, 12:01 AM

    Hello. In the first step, how much water should I begin with in which to boil the seeds and cinnamon? Also, I’m making this for a friend’s husband who is from the Dominican Republic. If I make it correctly, will it give him a genuine taste of home? Thanks and have a great day.

    • Aunt Clara July 29, 2012, 1:00 AM

      Enough water to cover the guava. Keep a similar level of liquid until the end (step 6). I am sure your friend will love it.

      Good luck.

  • Tim C. August 16, 2012, 7:45 PM

    Hello, again. I made this yesterday, my first shot at making candy, and while it is delicious, I must have made a slight error. It is too thin to solidify at room temperature. Is there something I can do to thicken it? Thanks.

    • Aunt Clara August 16, 2012, 7:53 PM

      Tim, you just need to cook it a little longer. Even now you could return it to the fire and it will get a bit runnier but after some time cooking and stirring (low heat) it will lose some more water and will set at room temperature.

  • Edna Franco October 27, 2012, 2:49 PM

    I’ve tried your recipe and it turned out great the first time around, so I’m going to go for it again! Brings back memories of my childhood and going to the the mexican candy mercados.