Made by cooking ripe guavas down with sugar over low heat until they form a thick paste, ate de guayaba is one of Mexico's traditional fruit pastes. Set in a mould and sliced to serve, it is a practical way to use up fruit before it turns.
Put the guavas in a pot with the water and boil for twenty minutes until soft. Drain and press through a sieve to remove the skins and seeds.
Transfer the guava purée to a wide pan with the sugar. Cook over low heat, stirring constantly, for sixty minutes until it thickens enough to hold the trail of a spoon.
Stir in the lemon juice and cook for a further ten minutes, removing from the heat once the mixture starts to pull away from the sides of the pan.
Pour the hot mixture into a parchment-lined mould, smooth the top and leave at room temperature for at least eight hours before slicing.
Use a long-handled spoon while stirring; the thickened mixture spatters and is very hot, so there is a real risk of burns.
If you cannot find guava, the same method works with quince; the cooking time stays similar but the paste will be lighter in colour.
Admin DadaGastro · verified in test kitchenTavamın tabanı daha genişti sanırım, altmış dakika yerine kırk beş dakikada kaşığın izini bırakan kıvama ulaştım. Kalın tabanlı geniş tava kullananların süreyi erken kontrol etmesini öneririm.
Beş yüz gram şeker bana fazla geldi, guavalarım zaten oldukça olgun ve tatlıydı; dört yüz grama düşürünce de kıvamı bozulmadı. Belki meyvenin olgunluğuna göre bir aralık verilebilir.
Bahçemizdeki guava ağacından toplayıp değerlendirmek için denedim, altmış dakikalık kaynatma gerçekten tam kıvamı veriyor. Sekiz saat beklemeden kesmeye kalktım ve dağıldı, tarifte yazan süreye sadık kalmakta fayda var.
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