INGREDIENTS

INSTRUCTIONS

~ With (Habs)- my bent mind at work again... ( of course it's untried with
Habs but it should work as it's just basic reduction.) I made something
quite similar to this with Quinces in my Greek phase...(thinking here and
deciding to rephrase this). When I was cooking and eating Greek food......
Makes about 3 cups
Peel the guavas, cut into halves and remove the seeds, then chop roughly.
Put into a large, heavy saucepan with 1+1/2 cups of water. Bring to boil,
reduce heat and simmer about 35 minutes, or until very soft. Towards the
end of cooking time, mash with a fork.. (With about 5 minutes ago I would
put the seeded Habs in)! Drain and rub the fruit through a sieve. Weigh the
Puree and place in the rinsed and dried saucepan with an equal weight of
sugar and 2 tablespoons of lemon juice for each 500g of fruit. Stir over
low heat, then increase heat and boil rapidly until the mixture becomes
very thick, candies and turns red. As the mixture thickens, stir with a
wooden spoon to keep from burning. The paste is ready when you can barely
push a spoon through it. Turn into a dish and smooth the top. Dry out for
about 12 hours in sunshine or a warm place. (An oven set on its lowest
temperature can be used.) The paste is ready when it can be cut with a hot
knife into firm slices. Serve with bread and a white goat or sheep milk
cheese or cut into squares, or sprinkle with icing sugar and serve as a
sweet. Now that's positively an evil thought.....
The basic guava recipe is authentic Mexican, the habs are the result of
boredom on my part, and the posting comes from my knowing where a couple of
unguarded guava trees are..
Posted to CHILE-HEADS DIGEST by lukasz <lukasz@midcoast.com.au> on Feb 01,
1999, converted by MM_Buster v2.0l.

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