Mexican Poached Guavas Food

MEXICAN POACHED GUAVAS

Steps:

• Peel guavas, cut in half, scoop out the seedy center and leave the shells.
• Set aside.
• In a large saucepan combine the sugar, cinnamon, cloves, zest, juice and 2 1/2 cups water.
• Simmer and stir.
• cover and simmer 20 minutes.
• Uncover, strain, return syrup to pan and bring to temp over medium heat.
• Add the fruit.
• Poach to tender but firm.
• Around 8 minutes.
• Remove fruit and boil the syrup to reduced to 1 cup.
• Remove, stir in vanilla and pour over fruit-cool and serve.

POACHED GUAVAS

Steps:

• 1. Put the water, sugar, and cinnamon stick in a medium saucepan and bring to a boil, stirring, over medium heat. Reduce the heat to low, cover and simmer 15 minutes. 2. Meanwhile, peel the guavas and cut them in half. Scoop out the seeds with a teaspoon. Discard the seeds and put the guava shells in the syrup. When the syrup returns to a boil, reduce the heat to medium-low, partially cover, and simmer until the fruit is tender, but not too soft, 8 to 10 minutes. Remove the cinnamon stick. 3. Transfer the fruit and syrup to a bowl and cool the fruit in the syrup. Stir in the vanilla. Serve cool in small bowls. If made ahead, cover and refrigerate up to 2 days. Remove from the refrigerator about 1 hour before serving.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.