Mexican Poached Guavas Recipes

Steps:

• Pulse the cream cheese, egg, sugar, lime zest and lime juice in a food processor until smooth.
• Put 1 tablespoon guava paste in the center of each empanada wrapper, then top with 1 tablespoon of the cream cheese mixture. Fold the dough over the filling and press the edges with a fork to seal.
• Heat about 11/2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the empanadas until golden brown, 2 to 3 minutes per side. (Return the oil to 350 degrees F between batches.) Drain on a paper towel-lined plate. Dust with confectioners' sugar.

Steps:

• Peel guavas, cut in half, scoop out the seedy center and leave the shells.
• Set aside.
• In a large saucepan combine the sugar, cinnamon, cloves, zest, juice and 2 1/2 cups water.
• Simmer and stir.
• cover and simmer 20 minutes.
• Uncover, strain, return syrup to pan and bring to temp over medium heat.
• Add the fruit.
• Poach to tender but firm.
• Around 8 minutes.
• Remove fruit and boil the syrup to reduced to 1 cup.
• Remove, stir in vanilla and pour over fruit-cool and serve.