Stewed Guava

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Stewed, or actually poached, fresh fruits are a simple but delicious Trinidadian dessert. You can use seasonal fruits from your own area to make the most of this recipe, choosing soft-fleshed, non-citrus fruit. Cooking fruit in sugar syrup acts as a preservative, so you can store poached fruit in a tightly sealed container in the refrigerator for up to three days.


  • ¾ cup sugar
  • 1 pound ripe guavas, peeled, seeded and cut into 1-inch chunks
  • 1 cup heavy cream
  • teaspoon mixed essence


  1. Combine the sugar and 1 cup of water in a saucepan and simmer for 4 to 5 minutes. Add the guava and continue to simmer until the fruit is fork tender.
  2. In a small bowl, combine the cream and mixed essence.
  3. Divide the fruit with syrup among four bowls and drizzle with the cream, as desired.