Preserved sweetness for all time dessert
Ingredients:
- 15 ripe, firm guavas
- 5.5 cups granulated sugar
- 1 litre water
- 12 cardamom seeds
- 2 x 6cm cinnamon sticks
METHOD:
Peel and halve the guavas.
In a 2.5-litre aluminium casserole dish, combine the sugar, water, cardamom and cinnamon sticks, stirring over a low heat to dissolve the sugar.
Bring to a simmer until the syrup thickens, but is not too thick.
Add the guava halves to the syrup, and continue cooking until the guava is tender but still holds its shape. Do not overcook.
Bottle in sterilised bottles.
MAKES: Two large jars
TIME: 20 minutes
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