When selecting contemporary guavas for this Cuban-style casquitos de guayaba recipe, choose fruit which can be neither too inexperienced nor too ripe; they need to have a candy and faintly musty perfume and be agency but give barely when squeezed, like a wonderfully ripe avocado. “Casquitos” interprets to “little helmet,” referring to the form of the guava when its seeds have been scooped out. Because the shells simmer within the vanilla syrup, the white flesh will step by step flip a vibrant pink.
Featured in “The Guava Dish That Makes Cubans Nostalgic for Residence.”
Casquitos de Guayaba
Serve these candy and silky casquitos de guayaba — guava shells simmered in vanilla sugar — alongside contemporary cheese for a basic Cuban dessert.
Yield: makes 2
- 8–10 medium guavas (about 2 lb.)
- 1 tsp. vanilla extract
- 2 cups sugar
- Gentle queso blanco or cream cheese
- Utilizing a small paring knife, peel the guavas and take away and discard the stems and blossoms. Lower the fruit in half lengthwise, then utilizing a small spoon, gently take away and discard the seeds and pulp. Switch the shells to a medium pot, and add 4 cups of cool water and the vanilla. Set over medium warmth and convey to a boil, then gently stir within the sugar. Decrease the warmth to take care of a simmer and prepare dinner, stirring sometimes, till the cooking liquid coats the again of a spoon and the each the fruit and the liquid flip a deep pink shade, 45 minutes–1 hour.
- Take away from the warmth, then set the guavas apart to chill to room temperature of their cooking liquid. Serve chilly or at room temperature with cream cheese or mushy cheese on the aspect.