Zutaten für Mexican Poached Guavas
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Zubereitung von Mexican Poached Guavas
- Peel approximately 1 pound of ripe guavas. Cut each guava in half and gently scoop out the seedy core, leaving the guava shells intact.
- Set the guava halves aside.
- In a large saucepan, combine 1 cup granulated sugar, 1 cinnamon stick, 4 whole cloves, the zest of 1 lime, 1/2 cup lime juice, and 2 1/2 cups of water.
- Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
- Reduce heat to low, cover the saucepan, and simmer for 20 minutes.
- Uncover the saucepan. Strain the syrup through a fine-mesh sieve, discarding the solids. Return the strained syrup to the saucepan and bring it to a gentle simmer over medium heat.
- Gently add the guava halves to the simmering syrup.
- Poach the guavas until they are tender but still hold their shape, approximately 8-10 minutes. Avoid overcooking.
- Remove the poached guavas from the syrup using a slotted spoon and set them aside.
- Continue to simmer the syrup over medium heat until it reduces to approximately 1 cup, about 5-7 minutes.
- Remove the syrup from the heat. Stir in 1 teaspoon of vanilla extract. Pour the reduced syrup over the poached guavas. Allow to cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
387g
Fat
4g
Carbs
38g
