Bahamian Guava Duff Receita

Experience the taste of paradise with this authentic Bahamian Guava Duff recipe! Indulge in the sweet and tangy guava filling encased in a light and fluffy dough, then topped with a luscious vanilla sauce. This unbelievably delicious dessert is perfect for a special occasion or a taste of the Bahamas anytime.

Preparo 45 min

Cozimento 135 min

Calorias 468.4 kcal

Proteína 13g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Bahamian Guava Duff

1 pound ripe guavas
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
3/4 cup (1.5 sticks) unsalted butter
1/2 cup Crisco
2 large egg yolks, 2 large egg whites
2 teaspoons vanilla extract
2 cups granulated sugar
quantity

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Como fazer Bahamian Guava Duff

Peel and core approximately 1 pound of ripe guavas.
Rub the guava cores through a sieve to extract about 1/2 cup of pulp. Combine this pulp with the cut-up guavas.
Add 3/4 cup of sugar to the guava mixture (adjust to taste).
In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter, 1/2 cup Crisco, and 1 cup of sugar until light and fluffy. Beat in 2 large egg yolks, one at a time.
In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Stir in 1 teaspoon vanilla extract.
Divide the dough into 3 equal balls.
Refrigerate the dough balls for 30 minutes to firm up.
On a lightly floured surface, roll each dough ball into a 12-inch long rectangle.
Spread half of the guava mixture evenly over each rectangle.
Starting from one of the long sides, tightly roll up each rectangle into a log.
Place each log in a piece of aluminum foil, wrap tightly, and place in a large baking bag. Seal the bag securely.
Boil the wrapped duffs in a large pot of simmering water for 1 hour. Ensure the water level is above the duffs.
Carefully remove the duffs from the pot, let cool slightly, and then slice into 1-inch thick rounds.
Serve warm with the prepared sauce.
**For the Sauce:** In a medium bowl, beat 2 large egg whites until soft peaks form.
In a separate bowl, cream together 1/4 cup (1/2 stick) unsalted butter and 1/4 cup of sugar until the sugar dissolves.
Gradually add the beaten egg whites to the butter mixture, along with 1 teaspoon of vanilla extract. Beat until smooth and creamy.