Guavas poached in a chamomile syrup with vanilla & cinnamon
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Guavas poached in a chamomile syrup with vanilla & cinnamon
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Bring something special to the table with this well-loved recipe.
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Ingredients
- Approx 12 small guavas about 700gms
- 2 cups 500ml hot water (below boiling point +- 80C)
- 1 bag of chamomile tea pref made form whole dried flowers
- ¾ cup of sugar
- 1 large vanilla bean pod split lengthways and seeds scraped out
- 3- star anise pods
- 1 stick cinnamon
Instructions
- Steep the chamomile tea in the 2 cups of hot water for 5 minutes then add it to a medium-sized pot. Add the rest of the ingredients and bring it to the boil.
- Peel the guavas and slice them in half. Rinse them to ensure any dirt has been removed. Add them to the pot and poach them over a gentle heat for about 10 minutes and until they are soft but are still holding their shape. Remove them with a slotted spoon and set aside.
- Continue to lightly simmer the syrup for a further 8 – 10 minutes until it has thickened. Take it off the heat and allow to cool a little then add the guavas back in and then allow to cool completely. Decant into a storage container with the spice pods and cinnamon stick and refrigerate until serving.
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