Elizabeth Schneider

Jim Fobel’s Guava Purée

Preparation info
  • Makes about

    1½ cups

    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Delicious layered in the Guava and Passion Fruit Trifle following, this purée takes on a completely different personality when served as an accompaniment to roast duck, pork, turkey, or chicken. When served as such, 3 tablespoons per serving will suffice.

Ingredients

  • 8 medium guavas (1 pound)
  • ½ cup sugar
  • ½ cup dry sherry

Method

  1. Trim off slivers from ends of guavas; dice fruit (you should have about 3 cups). Combine in small saucepan with sugar and sherry. Bring to a boil over moderate heat.
  2. Cook over low heat, stirring often, until guavas are tender—about 20 minutes.
  3. Transfer mixture to food processor or blender; purée. Force mixture through nonaluminum sieve into bowl. Disc