- 6 ripe guavas
- 3 T brown sugar
- 1 t chilli flakes
- 2 rosemary sprigs
- 1 free-range egg white
- Salt a pinch
- Cream of tartar a pinch
- 55 g caster sugar
- Maple syrup for drizzling
Preheat the oven to 180°C.
Peel and halve the guavas, place in a saucepan and just cover with water.
Add the sugar, chilli flakes and rosemary. Simmer gently over a medium heat for 5 minutes, or until tender.
Whisk the egg white with the salt and cream of tartar. When soft peaks form, add the caster sugar. Continue to whisk until the mixture becomes glossy.
Spoon the meringue over the poached guava halves and bake until golden brown, about 10 minutes.
Serve hot with a generous drizzle of maple syrup.