Guava Cheese

Ingredients:

• 2 lbs. ripe guava

• 1 to 1 1/2 cups water

• 4 to 5 cups granulated sugar; approximate

• 3 tbsp fresh lemon juice

1. Wash and peel the guava; depending on the size of the guava, cut into half or quarters.

2. Place in a medium-sized heavy bottom pot, add water and bring to a boil. Reduce heat and simmer for 15 to 20 minutes; until guava is soft.

3. Mash guava with a fork, the back of a spoon, or a potato masher.

4. Pass through a sieve or fine-meshed strainer to remove seeds.

5. Measure pulp and place in pot. For each cup of pulp, add 1 1/4 cups of sugar. (Two pounds of guava gives approximately 4 cups of pulp, therefore, you'll need 5 cups sugar.)

6. Bring to a boil, reduce heat to simmer and cook uncovered for 2 to 3 hours, stirring frequently. As the mixture thickens, you will have to stir almost constantly as it will begin to stick to the pot. About an hour before guava is finished, add lemon juice and stir to incorporate.

7. As the guava cooks, the color of the mixture will go from white-cream to a dark reddish-brown, and it will get difficult to stir as it thickens. Also, it will "pull" away from the sides of the pan.

8. Lightly grease a Pyrex container, 11 x 7, with butter or margarine and spread the guava cheese in a 1-inch thick layer. Allow to cool completely and set at room temperature for 24 to 48 hours.

9. Cut into one-inch squares.

Notes&Tips:

• Guava Cheese is one of those childhood sweets that I could never get enough of. My mother didn't make it, although she made guava jam (which I also love). But every time she went to the city, she brought it home. I used to savor the taste of Guava Cheese long after I had eaten my share. Several years ago, someone brought me some but it tasted nothing like the sweet I had as a child. It was disappointing that it left a scar on my memory. I have been longing ever since to make my own and finally built up the courage to do so. It took quite a few trials before I finally got it right.

• This recipe for Guava Cheese tastes almost exactly as I remember. Soft, sweet, without being overpowering, and gooey.

• When making Guava Cheese use a long handled spoon, preferably a wooden spoon. As the mixture boils, it will splatter and could cause severe burns. I cooked this on low heat while still maintaining a slight boil. This way splattering is minimized and possibly an accidental burn to the cook.

• If you love guava but had never tried guava cheese, you should. Just as long as you promise not to eat it all in one sitting. One piece is more than enough. But I must say, it is hard to resist taking a second piece.

• Let me know what you think when you make this recipe. Happy cooking.