Guava is one of the most sensual fruits, and it truly shines when it’s cooked. Filled with luscious caramel and toasted pecans, this treat defines sinful. Look for guavas that are soft to the touch and fragrant. You can also find them frozen or puréed, but make sure they’re not loaded with sugar or anything else.
If you can’t find fresh guavas (or just want to save a bit of time), look for prepared guava paste called ate, which is available at Latin and specialty markets. Cut the paste into pieces and place in a double boilder over medium heat. Allow the paste to “melt,” stirring frequently and pressing it against the sides until smooth.
Recipe information
Yield
makes 2
Ingredients
Preparation
Step 1
Cover the guavas with water in a medium nonreactive pot and cook over medium heat until soft, 10 to 15 minutes. Let cool slightly, and then purée the guava in a food processor. Strain to remove the seeds and measure 2 cups.
Step 2
Combine the guava purée and the sugar in the nonreactive pot over medium heat, adjusting the heat to maintain a constant simmer, stirring constantly, until the mixture is thick and you can see the bottom of the pot when scraped with a spoon, about 30 minutes. Add the lemon juice and stir to combine.
Step 3
Turn a baking sheet upside down, spray lightly with oil, place a piece of parchment paper on top, and dust lightly with sugar. Pour the cooked guava mixture onto the baking sheet and spread with an offset spatula to about 1/2 inch thick. Allow to cool to the touch until it doesn’t feel sticky, 40 to 50 minutes, then spread on the cajeta to about 1/2 inch from the edges. Sprinkle the pecans all over. Roll tightly away from you until you reach the center, then cut along the rolled edge. Repeat with the remaining half so you have 2 rolls. Allow to set, and cut into slices as desired. To store, wrap in parchment paper and then in plastic wrap. Store in a dry, cool area for up to 1 month.
VARIATION: GUAVA ROLL-UPS
Step 4
Let the guava mixture cool on the baking sheet, without adding the cajeta and nuts, then slice into long strips and roll up.
VARIATION: GUAVA PASTE
Step 5
Pour the guava mixture into a lightly oiled mold or ceramic serving dish, cover, and allow to set at room temperature.
VARIATION: MANGO CARAMEL PECAN ROLLS
Step 6
To use mangoes instead of guavas, peel the mangoes, cook in boiling water for 5 minutes, then let cool. Remove the flesh and purée, strain, and then measure out 2 cups and proceed with the recipe.
