Nom Nom: Cascos De Guayaba

 To celebrate Guanabee’s new look, we wanted to feature a “Guayabee”-themed recipe. Guayaba happens to be our favorite fruit (Fine. Second favorite.) and, like Guanabee, it’s pink and sweet and goes perfectly with a nice bottle or eight of Hatuey.

We really hope you enjoy this recipe for cascos de guayaba, which we discovered while perusing this adorable blog. Nom!

Ingredients:

• 2 pounds guavas 
• 1-2 sticks of cinnamon
• 1 cup water
• 1 large piece of unrefined solid sugar cane
• 1 teaspoon anise seeds (optional)

Directions:

• Peel the guavas’ outer skin using a knife or a potato peeler. Cut the guavas in half and remove pulp and seeds with a spoon, gently, leaving as much of the shell as possible.
• Bring water, cinnamon and piloncillo to a boil. Cover on medium low heat until piloncillo completely dissolves. Bring back to a stronger boil on medium and stir until mixture becomes a light syrup, not too thick or too watery. The liquid should drizzle in a steady stream when poured from a spoon.
• Add guava shells to the mixture. When it comes to a boil and bubbles, remove from heat. The guava shells should have turned a stronger, deeper color.

If you’re us, you’ll eat this with a giant dob of cream cheese on the couch wearing your favorite cozy socks. Enjoy!

Cascos de Guayaba y Refresco de Guayaba (Guava Shells and Guava Drink) [La Cocina de Nathan]