Glenn Lindgren: Cubans prefer a very salty "farmer" type cheese. I haven't been able to develop a taste for it yet!
Jorge Castillo: The uninitiated may try cream cheese instead. Or possibly a rich, cream Havarti or Gouda.
Glenn Lindgren: You can also use these pastes to make various desserts and as a filling for pastries.
Thick fruity pastes that are sliced and served with soft cheeses on crackers.
INGREDIENTS:(See instructions) ripe guavas
Place the guavas in a large covered saucepan. Add just enough water to cover the guavas. Cover and bring to a boil. Reduce heat and continue to simmer for two hours, gently stirring occasionally to keep the guavas from burning in the bottom of the pan. Simmer for 2 hours, remove from heat and let cool.
Strain the water from the seeds and add it to the guavas. Discard the seeds.
With a food processor or food grinder, grind the cooked guavas until you have a fine paste. Take the paste and measure by liquid cups into a large, clean saucepan.
Add two tablespoons of fresh lime juice and one cup of sugar to each cup of ground guavas.
Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220ºF) -- use a good candy thermometer.
Remove from heat and continue beating for 10 minutes. The mixture should form a heavy paste. Turn into a salad mold or pie tin. Cover and keep refrigerated until use.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
In a large saucepan, add grated coconut, 1/2 cup sugar and cinnamon stick to one cup of water.
Bring to a boil. Remove cinnamon.
Gradually add the milk, the rest of the sugar and the lime rind.
Cook over low heat, stirring constantly until the mixture is thick and sticky. Turn into a salad mold or pie tin.
Cover and keep refrigerated until use.
Place sugar, water and bananas in a saucepan and boil covered, until the bananas are mushy. Puree the mixture with an electric mixer. Gradually add the lemon juice to the puree.
(Sweet Banana Paste)
Search or Browse All of the Recipes by Photo