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4 lbs. guavas
1 cinnamon stick
3 cups sugar
cream cheese, to taste
1. Wash the guavas and separate those that are bruised or overripe. Carefully peel the guavas, removing only the outer skin. Cut them in half and spoon out the pulp and seeds from each half. (You can make juice or jelly with the pulp, the seeds and the bruised/overripe fruit that you separated out.)
2. Place the guava shells in enough water to cover them and add a cinnamon stick. Simmer over medium heat until the shells are somewhat soft. Add one cup of sugar for each pound of guava, and simmer, uncovered, over medium heat until guava shells are completely soft and the syrup thickens slightly.
3. Serve with cream cheese.
Photo courtesy of www.generacionasere.com