We’re keeping it sweet this week with a recipe for poached guava fruit, a Cape Malay recipe adapted from The South African Illustrated Cookbook by Lehla Eldridge.
3 pieces stick cinnamon
5 whole cloves
8 guavas, peeled
Dissolve the sugar in the water with the cinnamon and cloves. Boil for 10 minutes or until a syrup forms. Reduce heat and add the guavas whole to the syrup. Poach gently for 10 minutes, until pink.
This dessert is traditionally served with evaporated milk.