Guava Paste (guayabate)

INGREDIENTS

INSTRUCTIONS

From: Amberlyn <amberlyn@comtch.iea.com>  Date: Sun, 16 Oct 1994
20:18:04 -0400 (EDT)  From The Good Cook, Preserving foods  Cut guavas
in half and scoop out seeds. Soak the seeds in 1 cup of the  water.
Place the guavas in a saucepan with the remaining water, bring  to a
boil, reduce the heat to simmer, and cook the guavas until they  are
very soft. Take care they do not scorch.  Strain the water from the
seeds (it will be slightly mucilaginous),  and add it to the guavas.
Discard the seeds.  Grind the guavas through the fine disk of a food
grinder. Measure the  pulp, and add an equal amount of sugar. Mix well;
place in a large,  heavy kettle over very low heat and cook, stirring
constantly with a  wooden spoon, until the mixture is thick and a
little jelly tested on  a cube of ice can - when cold - be lifted off
in one piece. Remove  from heat and beat with a wooden spoon for 10
minutes, or until the  mixture forms a heavy paste. Have ready a loaf
pan, lined with wax  paper. Turn the paste into the pan and set aside,
in a cool place,  for 24 hours. To store, turn the paste out of the pan
and wrap it  securely in foil. Makes about 2 pounds.  Note: For a dried
consistency, place the cooked paste on wax paper on  a wooden board,
cover with cheesecloth, and set in the sun for two  days. Turn the
paste occasionally to expose all surfaces to the sun.  This recipe was
originally found in _The Complete Book of Mexican  Cooking_, by
Elisabeth Lambert Ortiz.  REC.FOOD.RECIPES ARCHIVES  /FRUIT  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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