HOMEMADE GUAVA PURÉE
Ingredients
- 2 kg fresh guava pulp
- Water
- 600 g sugar
Preparation
- Peel the guavas.
- Cook them in a pressure cooker for 20 to 30 minutes with a little water.
- Strain the fruit to remove the seeds.
- Weigh the pulp obtained (for 2 kg of pulp, add 600 g of sugar)
- Place the pulp and sugar in a large saucepan.
- Cook over a low heat for 1 hour, stirring constantly to prevent the base from burning.
- Pour the hot purée into clean, dry jars.
Guava puree is a simple but delicious way to get the most out of this richly flavoured tropical fruit. It is a versatile ingredient in a wide range of sweet recipes, including jams, tarts, ice creams and even cocktails. Guava purée is easy to store in the freezer. So we recommend you make some during guava season, then freeze it for later use in our famous guava tart!
