Membrillo

Membrillo

Guava paste

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Guava jelly, see recipe for ingredients and method
see method for extra ingredients

Method

  1. To make gauva paste, follow the recipe for guava jelly, but after straining the fruit pulp to extract the juice, use the leftover fruit pulp to make a sweetmeat.
  2. Push the pulp through a fine nylon sieve, discarding the seeds and skins. Weigh the pulp and allow three-quarters of its weight in sugar. Heat the pulp and sugar with the juice of 1 lemon and stir constantly until very thick. Use a long-handled wooden spoon and cook over very low heat. Take care because as the mixture thickens it may spit. Cook and stir until the mixture is stiff and comes away from the pan in one mass.
  3. Turn into a buttered dish, flatten with a buttered spoon and leave to cool and firm up. Cut into thin slices to serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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