Cascos de guayaba (guava shells in syrup) is made by scooping out the seedy centers and gently simmering the thick guava shells in cinnamon-sugar syrup. The fruit turns pink and translucent as it cooks, while the syrup thickens as it cools. Salted cream cheese served alongside is half the dessert: the syrup’s sweetness meets the cheese’s saltiness in each bite. Unlike guava jam, which is made from crushed fruit, cascos keeps the shells whole and firm enough to cut with a fork.
Wash the guavas, trim both ends, and cut them in half lengthwise. Use a teaspoon to scoop out the seedy centers; leave shell halves about 8–10 mm thick. Do not discard the scooped-out centers; strain them and add them to the syrup.
Bring the sugar, water, cinnamon stick, lime zest, and salt to a boil in a wide pot. Add the strained guava centers and boil for 5 minutes, until the sugar has completely dissolved.
Lay the guava shell halves in the syrup in a single layer, cut sides facing up. Simmer over low heat, with only an occasional bubble, for 40 minutes; do not stir during the first 20 minutes. They are ready when they turn deep pink, the edges become translucent, and a knife tip slides in without resistance. A vigorous boil will break the shells apart.
Lift the cooled shells from the syrup with a slotted spoon and arrange them on a plate. Drizzle with the thickened syrup. Serve with a thick slice of cream cheese and salted crackers; take a piece of fruit and a piece of cheese in each bite.
Leave the guava shells to cool in the syrup in the pot, then let them soak for at least 4 hours, preferably overnight. The syrup soaks into the fruit as it cools. Served hot, the cascos taste flat and have a rubbery texture.
Guavaları oyarken çekirdekli kısmı atıyoruz ama ben onu ayrı kaynatıp süzdüm, koyu bir sos çıktı. Kabukları şurupta pişirirken de kapağı kapatmayın, buhar birikince kabuklar dağılıyor.
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