11 Delicious Latin American Desserts You Can Totally DIY
Directions:
- Wash and peel the guavas. Cut into halves and scoop out the seeds.
- In a thick-bottomed pot boil the seeds and the cinnamon sticks in 1 quart [1lt] of water over low heat until the seeds separate and the water is dark. Add more water if it becomes necessary to maintain the same level.
- Strain the liquid and eliminate the seeds and cinnamon. Return this liquid to the pot, along with the sugar and guava halves.
- Boil until the guava becomes very soft, and the liquid has reduced to about one cup. Cool to room temperature.
- Blend the guava and the liquid left from boiling. Return to the pot, cook over medium heat stirring the pot so it doesn’t stick to the bottom or burn. Be careful with splatters!
- To make sauce, stop it when it has thickened enough to drizzle. To make it into spreadable jam, stop when it has thickened to the consistency of yoghurt. To make into candy cubes, wait until the paste starts lifting from the bottom, and pour it into an oiled small square mold and let it cool to room temperature. Cut into cubes.
Source: Dominican Cooking
