Stewed Guavas

Delicious when they are in season. The guava seeds are kind of like hard little rocks. Remove them 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.

1 lb fresh ripe guavas, ends removed, cut into quarters lengthwise
1 Tbsp. butter
4″ piece vanilla bean, split in half
⅛ cup sugar
⅛ cup brown sugar
½ cup water

To Serve:
vanilla ice cream
heavy cream

Over medium-high heat, melt butter in a 9″ sauté pan. Add sugar, split vanilla bean, and water. Bring to a boil.

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.

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

Makes 2 servings.