Guava Preserves Food

GUAVA PRESERVES

Guava Preserves image

This is a typical Venezuelan recipe, it is sold all over the country and is very sweet and moist. Especially made for those moments when you crave something super sweet.

Provided by Becky Garcia-Muir

Categories Desserts

Time 1h15m

Yield 30

Number Of Ingredients 6

Ingredients

24 guavas, peeled
2 quarts water
4 cups white sugar
1 cup fresh orange juice
1 cup white sugar, or as needed
plantain leaves for wrapping (optional)

Steps:

Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, then simmer over medium heat for about 30 minutes. Drain fruit and pass through a strainer or food mill to turn into pulp.
Place the pulp in a stainless steel or copper pot and stir in 4 cups of sugar and orange juice. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to peel off of the bottom of the pan.
Cover the surface of a 10x15 inch jellyroll pan with about half of the remaining sugar. Pour the hot guava mixture onto it and sprinkle the remaining sugar over the top. Let it cool to room temperature. When cooled, cut into squares and wrap in dried plantain leaves if you like. You could wrap in waxed paper or cellophane if the leaves are not available.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 44.5 g, Fat 0.7 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 40.4 g

GUAVA AND CREAM CHEESE PASTRY

Guava and Cream Cheese Pastry image

Provided by Ruth Cousineau

Categories Milk/Cream Blender Egg Breakfast Dessert Bake Guava Phyllo/Puff Pastry Dough Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 large egg
1/2 tablespoon water
6 ounces cream cheese, softened
1 tablespoon sugar
1/4 teaspoon pure vanilla extract
5 ounces guava preserves or paste (about 2/3 cup)
1 tablespoon fresh lemon juice
1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed

Steps:

Preheat oven to 425°F with rack in middle.
Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
Purée guava preserves with lemon juice in cleaned food processor until smooth.
Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.

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