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
hungry sofia 