Three Guys From Miami: Cuban and Spanish Food Recipes
Jorge Castillo: Dulces are thick pastes (also called pastas) that are typically sliced and served with soft cheeses on crackers and sometimes cookies.

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.

Dulce de Guayaba -- Guava Paste


Dulce de Guayaba -- Guava Paste

By Three Guys From Miami



Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Yield: Varies

Thick fruity pastes that are sliced and served with soft cheeses on crackers.

INGREDIENTS:

(See instructions) ripe guavas
(See instructions) white sugar
(See instructions) lime juice
Make sure your guavas are ripe and wash thoroughly. Peel the guavas. Cut the ends off each guava and cut out any bruises or bad spots. Cut the guavas in half and scoop out seeds. Soak the seeds in one cup of the water, set aside.

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.

How to Make the Best Dulce de Coco

(Coconut Paste)

4 cups grated coconut
1-1/2 pounds of sugar
5 quarts of fresh milk
1 cinnamon stick
1 lime rind (grated)
1 cup water

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.

INGREDIENTS:
2 cups of mango puree
2 cups of white sugar
2 tablespoon lemon juice
Mix all ingredients. Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220º F) -- 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.
INGREDIENTS:
How to Make the Best Dulce de Mango

(Mango Paste)

12 ripe bananas
2 cups water
3 cups sugar
Juice of 2 lemons

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.

Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220º F) -- 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.
INGREDIENTS:
How to Make the Best Dulce de Plátano

(Sweet Banana Paste)

This recipe and editorial content from: "Three Guys From Miami " Copyright ©2005 All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.

People who liked this recipe also liked:

Three Guys From Miami Show You How to Make the Best Cuban, Spanish, and Latin American Food!

About Us/Contact | Home Page | Search Recipes | Cookbooks
THE RECIPES:

Drinks | Appetizers | Salads | Main Dishes
Soups | Side Dishes | Desserts | Index

NEW!

Photo Search

Search or Browse All of the Recipes by Photo

Copyright 1996-2011
iCuban logo

Visit All of Our Sites:

iCuban.com | Cuban-Food-USA.com | Cuban-Christmas.com | Three Guys From Miami

About Us/Contact Us | Legal and Privacy Policy

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Latino Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo