It may surprise you that my favorite part of keeping these sites is not trying all the yummy dishes that I write about. Sure I like cooking, and I like eating what I cook, I also love writing about food and our adventures with it, but most of all I like making pictures of food.
Until we develop the technology that will allow people to try food over the internet (what’s being done about this?), food photography is the next best way to get people’s interest, to inspire them to cook.
The photography on our site has changed, and undoubtedly improved over the years. I am convinced that the original explosion in popularity, and subsequent growth in traffic to our sites, has to be credited to the fact that since our sites started photography was as important to me as quality content and interaction with our readers.
This was a dish that was not easy to photograph, I have to say. It took me several tries over two days. Luckily it looked as appetizing on day two as it did on day one, only less (hey, don’t blame me for eating it!). In the end I think I got some decent pictures, which is good, because they still don’t do this dish enough credit. If you don’t believe me, try it, you’ll be surprised that something so simple can be so delicious.
- 9 ripe guavas
- 2 cinnamon sticks
- 2 star anise (optional)
- 6 cloves
- ⅓ quart [1/3 lt] of water (may need more)
- ⅓ cup of sugar
- 6 prunes (optional)
- 1 teaspoon of vanilla extract
- Peel the guavas. Slice them guavas and scoop out the seeds. Reserve the guava shells
- Boil the seeds, cinnamon, anise and cloves for 10 minutes en ¼ quart [1/4 lt] of water over medium heat, adding water when necessary to keep at least two cups of liquid.
- Sieve and get rid of the solids. Add the guava slices, sugar, prunes and vanilla to the liquid and return to the stove over medium heat, simmering until the guava is tender, adding water when necessary to maintain the same level.
- Chill before serving.
Prunes are not part or the traditional recipe, they are my addition, I just like them in this dish, but you can leave them out if you wish.
Another way in which I have seen these shells served is with raw "queso de freír", if you don have any halloumi makes an acceptable substitute.