Ingredients for Bahamian Guava Duff
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
103g
Fat
70g
Carbs
17g
