Desserts & Baking

Chilli and spice-stewed guavas and meringue

35 minutes
20 minutes
Wine/Spirit Pairing
Ken Forrester “T” Noble Late Harvest 2008

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  • 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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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