It's Guava season and this is so quick and easy to
make. We hope you find it as delicious as we do.
1 Kg ripe guavas, peeled and chopped - juice of
half a lemon – 75g caster sugar - 300ml water -
250 ml thick Ayrshire cream or real vanilla
custard
Put everything into an enamel pan (don’t use metal
- guavas are too acidic) and poach until the guavas are soft, this only takes
about 10 to 15 minutes. Taste and, if it is not sweet enough, add a little more
sugar. Mash and push through a sieve to remove all the pips; cool in the
fridge, then stir in the cream. (At this point you can freeze the mixture for
guava ice cream.) Put into a pretty glass bowl and decorate the top with two
amaretto biscuits and a few pieces of glacé fruit or maraschino cherries
© John & Lynne Ford, Adamastor & Bacchus 2017
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