Guava Stew Recipes

Steps:

• Boil the guavas till cooked.
• Cool.
• Remove the centre pulp with seeds and cut the outer fleshy part (with the skin) into bite sized pieces.
• Strain the inside pulp through a metal sieve.
• Mix with the fruit.
• Bring the 4 cups milk to a boil and then simmer for around 2 minutes.
• Add the sugar and stir till sugar dissolves.
• Dissolve the cornflour in the 4 tbsp milk (use more if need be) and add to the simmering milk.
• Stir well so that no lumps form.
• Add the vanilla essence once the custard thickens.
• Add the guava and mix.
• Taste for sweetness and adjust accordingly.
• The custard should not get too thick as it is meant to be like a stew (the consistency of pancake batter with the guava pieces floating in it).
• So take it off the fire before it thickens too much. (But you can make it thick if you prefer it that way)
• Serve chilled.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Sift together flour, nutmeg, soda, cinnamon, and cloves.
• In another bowl, mix together guava pulp and juice.
• In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30-35 minutes.