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Jim Fobel’s Guava Purée
Preparation info
- Makes about
1½ cups
- Difficulty
Easy
Appears in
Published 1986
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 ½ cup ½ cup
Method
- 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.
- Cook over low heat, stirring often, until guavas are tender—about 20 minutes.
- Transfer mixture to food processor or blender; purée. Force mixture through nonaluminum sieve into bowl. Disc
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