Russian 
Russian Information Network
Desserts Meat Seafood Beverages Appetizers Poultry Batch
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line

SBN
 Cuisines > Chinese cuisine > Search results
Guava paste
Ingredients:
Ripe guavas
White sugar
Lime juice

Directions:
1. Make sure your guavas are ripe and wash thoroughly. Peel the guavas. Cut the ends off each guava and cut out any bruises or bad spots. Cut the guavas in half and scoop out seeds. Soak the seeds in one cup of the water, set aside.
2. Place the guavas in a large covered saucepan. Add just enough water to cover the guavas. Cover and bring to a boil. Reduce heat and continue to simmer for two hours, gently stirring occasionally to keep the guavas from burning in the bottom of the pan. Simmer for 2 hours, remove from heat and let cool.
3. Strain the water from the seeds and add it to the guavas. Discard the seeds.
4. With a food processor or food grinder, grind the cooked guavas until you have a fine paste. Take the paste and measure by liquid cups into a large, clean saucepan.
5. Add two tablespoons of fresh lime juice and one cup of sugar to each cup of ground guavas.
6. Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until you reach the jelly point (220 F) - use a good candy thermometer.
7. Remove from heat and continue beating for 10 minutes. The mixture should form a heavy paste. Turn into a salad mold or pie tin. Cover and keep refrigerated until use. 
rating: to discuss in forum * ? 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru - Russian Information Network
Our button:
 
SBN

SBN
 
Copyright © RIN 2001-2003 * cookbook@rin.ru