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
- guava about 700gms, approx 12 small
- 2 cups water 500ml hot; below boiling point approx 80C
- 1 chamomile tea pref made form whole dried flowers, bag
- ¾ cup sugar
- 1 vanilla bean split lengthways and seeds scraped out, large; pod
- 3- star anise pods
- 1 cassia cinnamon stick form
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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