Guava pâte de fruit

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Christmas at home isn’t complete without these blush red bites and the intoxicating fragrance of guavas! All those hours stirring viscous, bubbling molten fruit pulp and sugar culminate into this simple and festive pâte de fruit or guava cheese as most of us know it. This one is made almost all natural without any artificial additives such as pectin or acids, except the food dye which simply adds that special holiday essence to it!

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PREPARATION TIME: 3 hours, excluding setting time

INGREDIENTS

  • 3 cups guava pulp, freshly made (approx.6 medium guavas)
  • 3 cups caster sugar, plus extra for dusting
  • 1/2 teaspoon lime juice
  • 1-2 drops red food dye*(optional if using pink fleshed guavas)
  • 1 tablespoon clarified butter, plus extra to grease the tin

You will also need: An 8X8″ baking tin

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METHOD

Grease the baking tin, line with parchment paper and set aside for later.

Place the guavas into a large saucepan and fill the pan with just enough water to cover the fruit. Bring to a boil for about 20 minutes or until the guavas are cooked all the way through when checked with a skewer.

Drain the water out and peel the guavas once cooled. Cut each one in half and scoop out the seeds into a sieve to squeeze out the remaining pulp. Discard the seeds and transfer all the fruit pulp along with the flesh into a blender.

Blend for a few minutes until smooth and transfer the pulp into a large non-stick saucepan. On a low heat, add the caster sugar to the pan and stir through with a sturdy  spatula or wooden spoon.

Increase to a medium heat and continue to stir gently until the pulp starts to achieve a thick consistency. This process could take about 40 minutes. Once you start to feel the mixture starting to achieve a jam like consistency, add in the lime juice.

Continue to stir the mixture as it reduces. Once it starts to bubble vigorously, add in the drops of food dye while stirring such that it evenly distributes the colour.

Stir vigorously at this point for a good while until the jam starts to leave the sides of the saucepan. Add in the clarified butter and continue to stir, this should help the jam become less tacky in texture.

To test if your mixture is ready, drop a small blob into a bowl of water and check if it is pliable enough to make a ball. If not, continue to stir vigorously!

Once the mixture is ready, quickly pour it out into the previously greased baking tin. Tap it onto the kitchen counter to remove any air bubbles and even out the surface.

Leave to set in a cool place for a few hours, preferably overnight. Once set, place the entire slab onto a worktop surface and slice evenly into squares.

You could alternatively go the extra mile and toss them in sugar if you prefer! That’s all there is to it, a fairly simple yet tedious process but worth every bite in the end!

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PRESSURE POINTS

Make sure than the pulp is completely free of seeds or any grainy lumps of fruit before you start the cooking process.

While stirring, be consistent! You don’t want the mixture to stick to the bottom of the pan and start to burn.

Use a sturdy long-handled spatula/wooden spoon to avoid sugar burns while stirring, as the mixture starts to bubble once it attains a jam like consistency.

If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Happy holidays everyone!

Nikita xx

10 Comments Add yours

  1. Natalia says:

    Wow, so interesting! I discovered guava 3 years ago when visiting Curprus and fel in love with them, would love to live there only for guavas! Beautiful recipe, Nikita! ❤

    Liked by 1 person

    1. In Cyprus, that’s lovely to know. Haha unfortunately as much as I love them, they seem to give me a cold instantly. Guava cheese was my solution! 😛

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    2. And thank you so much Natalia! ❤

      Like

  2. LOVE guavas ! Growing up in India guavas are a big part of my childhood. Amazing aroma and taste.

    Liked by 1 person

    1. That’s lovely to know! I agree, make a few batches of these and your house smells like guavas for days on end! 😛

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  3. timothy snap massey says:

    No gelatin or artificial flavors. Genius!

    Liked by 1 person

  4. timothy snap massey says:

    SORRY, I WAS DOING SOMETHING QUICKLY. PLEASE ACCEPT MY APLOGY. I WAS IMPRESSED THAT YOU MADE THESE WITHOUT GELATIN. I AM NOT OFFENDED BY ARTIFICAL FLAVORS. I AM HAVING TO LEARN TO USE SOCIAL MEDIA WITHOUT BEING SPONTANEOUS. I AM NOT A PERFECT PERSON! THANK YOU FOR SHARING. YOUR BLOG IS AMAZING.

    Liked by 1 person

    1. Haha no worries at all! Yeah me neither but it’s impressive how this recipe doesn’t need any, it’s because of the guavas! Works perfectly. Haha and trust me, no ones perfect! Thank you for the comment! 😛

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  5. James Michael Houdaille says:

    Hello…Second time following your recipe….first time right color/texture and taste. YUM! But didn’t gel! Awesome as I scooped on to cheese slices….second time, today, I did the 40 minutes suggested and the thickness is very evident…however I noticed the texture became grainer with the extra time, as it thicken…THKS!!! Here in South Africa…Quince and Guavas are in peak season now…

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    1. Hello! So glad to hear that you loved the recipe. The cooking time varies depending on the water content and the variety of quince/guavas used. Use a bowl of cold water to test the consistency before taking it off the heat. The grainy texture however is from not scraping down the sides of the pan as it heats which causes the sugar to crystalize on the edge as with cooking caramel. I’d suggest trying that the next time and it should turn out beautifully. Enjoy the peak season, sounds like a lovely time of year. Hope this helps! 🙂

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