Yield: 1 servings
|\N \N||Lemon juice; fresh, not realemon|
|3 \N||Red Habs; less for the students, more for the masters., up to 4|
~ With (Habs)- my bent mind at work again... ( of course it's untried with Habs but it should work as it's just basic reduction.) I made something quite similar to this with Quinces in my Greek phase...(thinking here and deciding to rephrase this). When I was cooking and eating Greek food......
Makes about 3 cups
Peel the guavas, cut into halves and remove the seeds, then chop roughly.
Put into a large, heavy saucepan with 1+½ cups of water. Bring to boil, reduce heat and simmer about 35 minutes, or until very soft. Towards the end of cooking time, mash with a fork.. (With about 5 minutes ago I would put the seeded Habs in)! Drain and rub the fruit through a sieve. Weigh the Puree and place in the rinsed and dried saucepan with an equal weight of sugar and 2 tablespoons of lemon juice for each 500g of fruit. Stir over low heat, then increase heat and boil rapidly until the mixture becomes very thick, candies and turns red. As the mixture thickens, stir with a wooden spoon to keep from burning. The paste is ready when you can barely push a spoon through it. Turn into a dish and smooth the top. Dry out for about 12 hours in sunshine or a warm place. (An oven set on its lowest temperature can be used.) The paste is ready when it can be cut with a hot knife into firm slices. Serve with bread and a white goat or sheep milk cheese or cut into squares, or sprinkle with icing sugar and serve as a sweet. Now that's positively an evil thought.....
The basic guava recipe is authentic Mexican, the habs are the result of boredom on my part, and the posting comes from my knowing where a couple of unguarded guava trees are..
Posted to CHILE-HEADS DIGEST by lukasz <lukasz@...> on Feb 01, 1999, converted by MM_Buster v2.0l.