|
Guava Marmalade recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
several guavas (guayabas)
several cups sugar
Take the peelings and the seedy centers you reserved after scooping
out to make the shells and place them in a large, heavy pot.
Add sugar at a ratio of at least 1 cup guava = 2 cups (or more)
sugar. Do not add water or liquid of any kind. The guava will
extract it's own liquid. Cook down making sure it doesn't burn. This
is why you need a really heavy pot.
When cooked down to marmalade consistency, scoop
out and pass through a fine mesh food mill or chinoise until all you
have left in the mill or chinoise is a bunch of dry seeds. If the
marmalade is still too runny, cook down some more until it reaches
the consistency you desire.
You can eat it as marmalade or use it as a syrup
over pancakes, waffles, ice cream and pound cake.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
|
