Mexican typical fruit sweet, commonly eaten with cheese
Learn more about Deborah Dana
Ingredients10 portions
Preparation
Wash the guavas, place them in boiling water. Leave them there for about 5 minutes, or until the shell begins to burst.
Boil the peel and hearts of the 2 apples in 2 cups with water.
Dissolve in a saucepan 1/2 cup with water and 3 tablespoons of sugar.
When the contents of the saucepan have the consistency of syrup, add 1/2 cup with the infusion of peel and apple hearts.
Process the guavas in the blender, strain them and put the pulp obtained on the fire.
Add the syrup to the guavas, mixing until it begins to boil, add the remaining sugar and continue to move for 5 minutes
Add the lemon juice and leave to heat. The mixture will be ready when you move it to see the walls of the pan, at that time, remove from the fire.
In a mold covered with waxed paper pour the mixture and let it rest for 24 hours.
Store in tightly covered containers.
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