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20 minutes

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Chilli and spice-stewed guavas and meringue

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 35 minutes

Cooking Time 20 minutes

Ingredients

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

Method

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.