A beautifully fragrant, ruby-colored fruit sauce that’s wonderful over yogurt, panna cotta, ice cream, pancakes, or pound cake. Lemon guavas may also be substituted for a golden-colored compote.
INGREDIENTS:
2 cups ripe cherry guavas, halved
¼ cup water
2–3 tablespoons honey, to taste
1 teaspoon freshly squeezed lime juice
½ teaspoon finely grated lime zest (optional)
Pinch of salt
METHOD:
Combine the guavas and water in a small saucepan. Bring to a gentle simmer over medium heat.
Reduce the heat and cook for 10–15 minutes, stirring occasionally, until the fruits soften and release their juices.
Gently mash the guavas and press through a fine-mesh strainer or food mill to remove the seeds.
Return the strained pulp to the saucepan. Add the honey, lime juice, zest, and salt.
Simmer another 2–4 minutes until slightly thickened. Taste and adjust the sweetness.
Cool and refrigerate in a covered container for up to 5 days, or freeze for longer storage.
Kitchen Note
For a pourable dessert sauce, add a tablespoon or two of water. For a thicker, spoonable compote, simmer a little longer.
