Casquitos de Guayaba (Guava in Light Syrup) is a very light and easy-to-prepare dessert that even the beginner cook will not find difficult to master.
What I am going to say will probably shock exactly no one: Casquitos de Guayaba (Guava in Light Syrup) is also a popular dish in Cuba and Puerto Rico. It’s so easy to forget sometimes just how much we have in common with our Spanish-speaking Caribbean sister nations.
There are some variations in how it is served in other countries, or even perhaps from home to home. In some, it’s just sugar and guava (and water to make the syrup), in others more ingredients and spices are added, even served with “queso blanco”.
This dish may not be fancy, or super attractive, but you’d hardly find a Dominican that would thumb his nose at it. I love my choice of spices for it, and I think they work very well with the guava.
If you don’t believe me, try it, you’ll be surprised that something so simple can be so delicious.
Casquitos de Guayaba Recipe (Guava in Light Syrup)
- 9 ripe guavas
- 2 cinnamon sticks
- 2 star anise (optional)
- 6 cloves
- 1/3 quart [1/3 lt] of water (may need more)
- 1/3 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 1/4 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.