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Posts tagged ‘Guayaba’

Cascos de Guayaba en Almíbar

It’s not really news that you should see what tops the ingredients list of certain foods and rule out anything lab born. Still, we all have our blind spots and for me its guava in all its forms. Easy enough for most to avoid, except for Cubans to whom its practically a food group, I get as far as seeing red color #20 and think better of it. When I’m in Miami, this isn’t a problem.  I can always find freshly made poached guavas, pastes and jellies in local markets.  Visting Jamaica this past November, my suitcase was weighted down with jarred preserves where the most intense add-in was clove and maybe a dash of nutmeg. In New York, I have fewer options.  Read more

Estrellitas

If you’ve ever been to a Cuban bakery, you know that the only question is how you’d like you’re guava.  In puff pastry, shortbread, masa real, with crackers or as flan, I never get tired of it.  Cupcakes were inevitable.  I’ve been making guava cupcakes with cream cheese frosting for friends but hadn’t come across just the right combination till last week.  I tried small pieces of guava paste that sank to the bottom and  guava jelly that was undetectable.  Preserves piped in just after baking worked the best, but I haven’t found them outside of Florida.  Tired of hoarding the tiny jars I’d bring back from Miami, I found a recipe for an easy filling made of guava paste, orange and rum.  A Cuban solution for a Cuban cupcake. Read more

Green Apple Guavas

I love guava in all its forms, but they can be a hard sell.  When I was in college and brought back guava pastries from home, I could see my friends’ initial enthusiasm for an authentic Cuban indulgence give way to politeness with the first taste.  Rich and sweet, they’re not for everyone.  That’s why I was excited to see a recipe for guava sorbet included in Kate Zuckerman’s The Sweet Life: Desserts from Chanterelle, one of my favorite dessert cookbooks.  I’d been looking for guavas all winter, but only found them a few weeks ago during a market tour in Chinatown.  Less fragrant than red or strawberry guavas, I almost passed them by.  Left to ripen for a few days, they made a refreshing sorbet, not at all too rich or sweet by any standard. Read more