Guava Rooibos Compote


guavacompoteIts guava season and dogs and donkeys are enjoying the fruits of almost no labour in the zuurveld. Lovely to eat off the tree on a hot winters day or even gran a midnight snack early in the morning. Next year I plan on making guava roll.

Wash well your guavas, peel them of and cut them in halves. Remove the core and the seeds. If you intend to use the skin and the core for making jam, you can leave them aside. Take the sugar, water, clove and cinnamon to the stove until you get some thick syrup. Add your guavas, cover the pan and let it boil in low-heat for five minutes. Then you uncover the pan and leave it to thicken. I usually tend to remove the foam while it is formed during this condensing process of compote. When you notice the syrup got thick and your guavas are well cooked, you can turn off the stove and let them to cool down. Place them in jars and conserve them in the fridge. It may be served with vanilla ice-cream or yoghurt. Source

My recipe last week was a little more natural and african. I added a half cup of brown sugar to water, and about 500 ml strong rooibos tea. Then lightly boiled the cut and diced guava’s for about 10-15 min. Put them in glass bowls, covered with a lid and put them in the fridge for later raiding.

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