Mexican · Dessert
Candied Guava Shells
A Mexican preserve-style dessert in which halved fruit shells are slow-simmered in a cinnamon-lime sugar syrup until deeply glossy and tender, then filled with a little soft cream cheese in the classic cajeta-and-queso pairing style of candied guava. Built here with fresh apricot halves standing in for guava shells within the available pantry, the syrup reduces to a thick amber glaze that clings to the fruit.
$1
12 minsPrep
22 minsCook
44 minsTotal
MediumLevel
Nutrition per serving
293Calories
2.7gProtein
7.2gFat
57.7gCarbs
54.9gSugar
2.3gFiber
66mgSodium
22mgChol
3.8gSat Fat
288mgPotassium
38mgCalcium
0.5mgIron
0mcgVitamin B12
11.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pale Ale
local
Agua de Jamaica
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Halve the fruit and scoop out the centres to form shell-like cups, reserving the pulp.
2
Combine sugar, water, cinnamon and lime juice in a saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
3
Slide the hollowed shells into the syrup and simmer gently for 18-20 minutes, basting occasionally, until the syrup thickens and reduces by roughly half and the shells turn deep amber and translucent at the edges.
4
Lift the candied shells out carefully with a slotted spoon and set them on a plate to cool; continue simmering the remaining syrup for 2-3 minutes until it coats the back of a spoon.
5
Once the shells are cool enough to handle, spoon a little softened cream cheese into the hollow of each one.
6
Drizzle the reduced syrup over the filled shells just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g200g Apricot Fresh, halved and hollowed (substitute for fresh guava shells, used as nearest available palette stand-in for structure),
- 90g90g Sugar White,
- 120g120g Water,
- 1g1g Cinnamon Ground,
- 8g8g Lime Juice,
- 40g40g Cream Cheese, softened, for filling, 1
