Ingredients

Method

• 220 g sugar
• 1 kg guavas
• cinnamon sticks (optional)
• 150 ml cream
For serving
• Brandy snaps or small sweet biscuits

Method

Ingredients

Pour 500ml (2 cups) water into a saucepan and add the sugar. Place over a medium heat, stir until the sugar has dissolved then boil for 5 minutes to form a light syrup.

Reserve a few firm guavas then peel the rest, removing the pips before placing the flesh into the syrup.
Gently boil for 20 to 30 minutes, or until the guava is soft, then remove the fruit from the syrup (reserve the syrup) and leave to cool a little before placing in a blender.

Blend until you have a fine purée (around 300ml), then leave to cool completely.
Slice the remaining guavas. Pour the syrup into a pan large enough to also accommodate a single layer of the guava slices.

Add the cinnamon sticks (if using) then gently cook until the syrup thickens. Whip the cream to form soft peaks then carefully fold into the purée. Spoon the guava fool into small cups or glasses then refrigerate for 4 to 5 hours.

Serve with a few of the syrupy guava slices, with brandy snaps or the small sweet biscuits of your choice.

Cook’s tip: The purée and syrupy guava slices can be made a day in advance, provided both are stored in the fridge in a container with a tight-fitting lid.
Mariana Esterhuizen is the owner-chef of Marianas Home Deli and Bistro in Stanford. Call her on (028) 341 0272 if you have any queries about this recipe.