cinnamon Archives

Afternoon tea

Couscous with chicken and vegetables

Kebabs

Baked sweet ricotta with glazed strawberries

20 minutes

Spiced yoghurt with fresh and dried fruit confetti

Butternut recipes

Warm roasted butternut & fig salad

20 minutes

Cooking with

Warm amarula rice pudding with drunken pears

30 minutes

Guava fool

30 minutes

Guava fool

Serves 5 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

220 g sugar
1 kg guavas
cinnamon sticks (optional)
150 ml cream

For serving

Brandy snaps or small sweet biscuits

Method

Pour 500ml (2 cups) water into a saucepan and add the sugar. Place over a medium heat, stir until the sugar has dissolved then boil for 5 minutes to form a light syrup.

Reserve a few firm guavas then peel the rest, removing the pips before placing the flesh into the syrup.
Gently boil for 20 to 30 minutes, or until the guava is soft, then remove the fruit from the syrup (reserve the syrup) and leave to cool a little before placing in a blender.

Blend until you have a fine purée (around 300ml), then leave to cool completely.
Slice the remaining guavas. Pour the syrup into a pan large enough to also accommodate a single layer of the guava slices.

Add the cinnamon sticks (if using) then gently cook until the syrup thickens. Whip the cream to form soft peaks then carefully fold into the purée. Spoon the guava fool into small cups or glasses then refrigerate for 4 to 5 hours.

Serve with a few of the syrupy guava slices, with brandy snaps or the small sweet biscuits of your choice.

Cook’s tip: The purée and syrupy guava slices can be made a day in advance, provided both are stored in the fridge in a container with a tight-fitting lid.
Mariana Esterhuizen is the owner-chef of Marianas Home Deli and Bistro in Stanford. Call her on (028) 341 0272 if you have any queries about this recipe.

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Guava fool

Guava fool

Ingredients

Method