![]() Glaze grilled meats, make it into dressings for roasted vegetables, or add it to a grilled cheese for a sweet and salty sandwich. It can also be used in savory preparations too. One famous one is called guava pastelitos which I definitely recommend you check out. It’s used as a simple spread with cheese and is delicious that way, but it’s also great baked into pastries, cookies, and cakes. ![]() Just a quick search will show you that a huge majority of guava recipes actually call for the paste. There are so many ways to use the paste once it’s made that I’m confident you’ll use up the batch in no time! Wrap each piece in parchment paper and store them in an airtight container for up to 3 months. Then turn it out and cut it into portion sizes you like. Pour the paste into a parchment lined pan and let it cool completely. ![]() When it’s reduced and thickened enough to scrape a line across the bottom of the pot with your spoon and doesn’t immediately fill in, it’s done. It’s very important to keep stirring so you can prevent it from scorching or sticking. Keep cooking it for another 35 to 40 minutes. Bring it to a boil then begin adding one cup of sugar at a time, stirring constantly until it’s all incorporated. ![]() Discard the seeds and return the puree to the pot with the lemon juice and half the zest. Then pour the liquid and soft fruit through a food mill to separate the seeds and puree. The easiest way to do that is combining ½ inch chunks of fruit with the water and cooking for about 40 minutes until tender. Making guava paste is almost the same as making guava jam, with a few key differences in cooking times and storage.įirst the fruit needs to be cooked into a seedless puree. But, if you have a choice, the sweet red or pink fleshed ones are ideal for making paste. Unless you live somewhere tropical, your selection of fresh guavas may be limited.
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