When I was a kid, every Sunday my mom would whip up some sort of dessert, whether it was store-bought apple pie and ice cream or make-your-own dessert where she guided my brother and I in making our own desserts from this stack of recipe cards we had in the kitchen. Then I really got into cooking and baking and mom traded her spot in the kitchen for a spot at the dining table, with me serving her Sunday dessert. Then I went to college and the tradition all but died. But today I was feeling a bit nostalgic and decided to bring the tradition back! I made some beautiful Brandy Poached Guavas.
Right now I’m rolling in guavas! The entire week was rainy (which is great weather for a fruiting tree of any kind) and all of a sudden, our guava tree was limping with heavy, ripe guavas when I work up this morning.
What to do with so many guavas? Eat them just so? Yes. Poach them in hard liquor? Yes! So while I snacked on some guavas, I contemplated my simple but decadent poached guavas recipe.
First thing’s first, add some cracked cardamom pods, cloves and a cinnamon stick to a heavy bottom pot with brandy and honey. Then put those guavas in. The poaching liquid should not cover the guavas, they should come up a little pass half the guavas.
Drop that pot onto a low flame and cover with the lid and let it poach away for about 30 minutes. The guavas will be all taut when they are done and have a slightly sticky texture. That’s when you take them out, set them aside, hike up the heat to medium (don’t let it boil too wild or it will boil over) and reduce that syrup to a level of concentrated deliciousness you’ve never experienced before!
When it’s reduced to a thicker, syrupy consistency, add the guavas back in and lower the heat to the lowest of lows and just warm those guavas back up.
And voila! You’re done, cut the heat and grab a shape knife. Slice the guavas in half and plate them up with some vegan ice cream, I used my avocado mint ice cream, and poured that syrup over top. This is my newfound, favourite guava dessert, well until my next guava inspired dessert, haha. The spices are great in the syrup since they sorta combat the sweet and ‘warm’ it up and the mint is a fresh addition that goes great with with natural flavour of the guava.
If you wanna try these decadent Brandy Poached Guavas, check out the recipe below!
Let me know what you think.
Brandy Poached Guavas
This decadent dessert is simple, quick and easy and a perfect way to eat through your guavas this guava season.
-1 cup brandy
-2 1/2 tablespoons honey (or maple syrup)
-8 cardamom pods, cracked
-1 cinnamon stick
-3 ripe but firm guavas
-avocado mint ice cream (optional)
-grated coconut and chocolate (to top the ice cream)
- Add the brandy, honey, spices and guavas to a small, heavy bottom sauce pan set over low heat.
- Simmer for 30 to 40 minutes until the guavas become taut and a bit sticky.
- Remove the guavas and set aside.
- Reduce the syrup on medium-high, watching it carefully to prevent it from boiling over. When it reduces in amount and becomes thicker and more syrupy, lower the heat and add the guavas back in.
- When the guavas are reheated, turn the heat off and remove them from the pan again.
- Slice them in half and plate them up with some of the syrup and the avocado mint ice cream (with coconut and chocolate toppings).
- Pour the rest of the hot syrup over top and garnish with mint leaves.
I hope you shine today!