home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
fruits
/
guava_pa.ste
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
2KB
From: Amberlyn <amberlyn@comtch.iea.com>
Newsgroups: rec.food.recipes
Subject: Guava Paste
Message-ID: <Pine.3.89.9410141330.A3668-0100000@comtch>
Date: Sun, 16 Oct 1994 20:18:04 -0400 (EDT)
Reply-To: Amberlyn <amberlyn@comtch.iea.com>
>From _The Good Cook_, Preserving foods
Guava Paste *Guayabate* to make about 2 lbs
2 lbs guavas. peeled
1 1/2 cups water
about 4 cups sugar
Cut guavas in half and scoop out seeds. Soak the seeds in 1 cup of the
water. Place the guavas in a saucepan with the remaining water, bring to
a boil, reduce the heat to simmer, and cook the guavas until they are
very soft. Take care they do not scorch.
Strain the water from the seeds (it will be slightly mucilaginous), and
add it to the guavas. Discard the seeds.
Grind the guavas through the fine disk of a food grinder. Measure the
pulp, and add an equal amount of sugar. Mix well; place in a large, heavy
kettle over very low heat and cook, stirring constantly with a wooden
spoon, until the mixture is thick and a little jelly tested on a cube of
ice can - when cold - be lifted off in one piece. Remove from heat and
beat with a wooden spoon for 10 minutes, or until the mixture forms a
heavy paste. Have ready a loaf pan, lined with wax paper. Turn the paste
into the pan and set aside, in a cool place, for 24 hours. To store, turn
the paste out of the pan and wrap it securely in foil.
Note: For a dried consistency, place the cooked paste on wax paper on a
wooden board, cover with cheesecloth, and set in the sun for two days.
Turn the paste occasionally to expose all surfaces to the sun.
This recipe was originally found in _The Complete Book of Mexican
Cooking_, by Elisabeth Lambert Ortiz.