Recipe: Stewed Guavas with Vanilla

Aug 10, 2014 by     6 Comments    Posted under: Dessert Recipes, Recipes
Stewed Guavas with Vanilla

Stewed Guavas with Vanilla

When I was in Puerto Vallarta, our hotel buffet had a sweet concoction of sugar-syrup cooked guavas that I absolutely fell in love with.  They were fantastic, and I’ve been wanting to make them at home ever since.  On a recent walk through at a grocery store, low and behold they had some nice ripe guavas on sale.  I couldn’t resist.  I picked up a pound and took them home with me.  And though this recipe isn’t quite the same thing that I experienced in Mexico, it’s a mighty tasty little treat that I highly recommend you try.  The version I had in Mexico didn’t have vanilla in it, but I just recently made some homemade vanilla extract and couldn’t resist popping a rum soaked vanilla bean into my cooking guavas.  The result was a sugary, kissed vanilla tropical flavor bomb.  They would be fantastic on vanilla ice cream, but not having any tonight, I just poured a little heavy cream on them.  TASTY!

Ingredients for Sugar Stewed Guavas

  • 1 pound fresh ripe guavas, ends removed, cut into quarters lengthwise
  • 1 tablespoon butter
  • 4″ piece of vanilla bean, split in half
  • 1/8 cup sugar
  • 1/8 cup brown sugar
  • 1/2 cup water
  • Vanilla ice cream or heavy cream for serving

Instructions to Make a Delicious Guava Dessert

Over medium-high heat, melt butter in a 9″ saute pan.

Add sugar, split vanilla bean, and water.  Bring to a boil.

Butter, Sugar, Vanilla, and Water for Stewed Guavas

Butter, Sugar, Vanilla, and Water for Stewed Guavas

Add the sliced guavas and and cook, uncovered, for roughly 10 minutes, stirring gently occasionally to coat with the sugar syrup.  Guavas should be soft and syrup should be thick.  If not, cook a little longer to desired consistency.

Guavas Stewing in Vanilla Sugar

Guavas Stewing in Vanilla Sugar

Remove from heat, plate, and serve hot with some vanilla ice cream or heavy cream.

The version I had in Mexico included the guava seeds, so I’ve done the same with this recipe.  I don’t mind them, but they are kind of like hard little rocks.  Remove prior to cooking by scraping out the seed pulp after you quarter the guavas if you would prefer not to have the seeds in your finished dish.

Serves 2

Recipe by Jothan Yeager, August 2014

 

The Bald Gourmet models a stewed guava recipe after a dish experienced in Puerto Vallarta.

 

5.0 from 3 reviews

Recipe: Stewed Guavas with Vanilla
 
Prep time

Cook time

Total time

 

When I was in Puerto Vallarta, our hotel buffet had a sweet concoction of sugar-syrup cooked guavas that I absolutely fell in love with.  They were fantastic, and I’ve been wanting to make them at home ever since.  On a recent walk through at a grocery store, low and behold they had some nice ripe guavas on sale.  I couldn’t resist.  I picked up a pound and took them home with me.  And though this recipe isn’t quite the same thing that I experienced in Mexico, it’s a mighty tasty little treat that I highly recommend you try.  TASTY!
Author:
Recipe type: Dessert
Cuisine: Mexican
Servings: Serves 2

Ingredients
  • 1 pound fresh ripe guavas, ends removed, cut into quarters lengthwise
  • 1 tablespoon butter
  • 4″ piece of vanilla bean, split in half
  • ⅛ cup sugar
  • ⅛ cup brown sugar
  • ½ cup water
  • Vanilla ice cream or heavy cream for serving

Instructions
  1. Over medium-high heat, melt butter in a 9″ saute pan.
  2. Add sugar, split vanilla bean, and water.  Bring to a boil.
  3. Add the sliced guavas and and cook, uncovered, for roughly 10 minutes, stirring gently occasionally to coat with the sugar syrup.  Guavas should be soft and syrup should be thick.  If not, cook a little longer to desired consistency.
  4. Remove from heat, plate, and serve hot with some vanilla ice cream or heavy cream.

Notes
The version I had in Mexico included the guava seeds, so I’ve done the same with this recipe. I don’t mind them, but they are kind of like hard little rocks. Remove prior to cooking by scraping out the seed pulp after you quarter the guavas if you would prefer not to have the seeds in your finished dish.

6 Comments + Add Comment

  • This is also a staple dessert in South Africa. They are also delicious with warm custard.

    • Thanks for sharing Shish. I didn’t know they were a favorite in South Africa. I bet they are very delicious with a warm custard. I’ll give that a try.

  • Love it – don’t normally like guavas or the smell of them, but when my wife bought some home and just left them I couldn’t see them going to waste so I tried your recipe – the rest is history.

    • Thanks for the comment John. I’m glad you like the vanilla stewed guavas. They are tasty. I’m going to have to make them again soon. :)

  • This is AMAZING! I’ve had it 3 times a day for the last 2 days, and I don’t think I can ever eat guavas without vanilla again!

    • That’s great Gabrielle! I’m glad you are enjoying enjoying our guava recipe. Thanks for the compliment and comment.

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.