Guayaba helmets recipe in Almíbar

Guayaba Bcascos in Almíbar /Bes a very popular recipe in several Latin American countries. In Venezuela this dessert delights everyone in different regions of the country and on each site they put its touch. Many families in Venezuela, transmit this recipe from generation to generation, with certain personal contributions in some cases. Guayaba helmets are delicious accompanied by: cream cheese, ricota and even yellow cheese and even some pastry fans include it as a cover in cakes and cakes. Guayaba is a fruit that comes from the tropics, its flavor is sweet and sweet and Very aromatic. This fruit is the protagonist of many desserts such as Guayabas foot, juices such as Guayaba and Orange or the famous Guayaba Atole, concentrates and sauces for Latin recipes. However, the sweet of Guayaba is the most quoted derivative of this fruit. The Cuban recipe of Casquitos de Guayaba is very similar to the Venezuelan in its preparation and subsequent combination. The Cubans also accompany this sweet with cheese and sometimes with honey. In Colombia there is also a version similar to both recipes. Prepare this delicious dessert is very easy and economical, you just need: Guayabas, sugar and lemon … That easy! Optional you can add guayabitas or clavitos to give it an exceptional touch. The process of preparing the Guayaba Casquitos varies from recipe in recipe. In some cases all ingredients are cooked from the beginning and in others the syrup is prepared and then the helmets are incorporated.

Ingredients to make guava helmets in syrup:

1. When you have everything ready in the kitchen to make this rich dulce de Guayaba homemade, it starts to remove the peel from the Guayabas with a knife or a potato peeler.

2. To make the guava helmets, cut the fruits in half and remove the pulp with a spoon. Try not to extract more than necessary or the helmets will be very thin and can break when cooking. Reserve the pulp and guava caps separately.

3. Next, place the pulp in a container and pí it to form a puree. If you prefer, you can use the blender to crush it and get the desired texture.

4. La Guayaba has many seeds, so to remove the seeds from the pulp, we empty the puree in a strainer and discard that it does not pass it through the mesh. We reserve the pulp for Guayaba sweet.

5. We begin to cook the sweet heating two cups of water together with the pulp, the guayabitas or/and the species nails, the lemon peel zest and the sugar inside a saucepan. Kitchen over high heat.

Trick: Most recipes recommend for each kilo of fruit (heavy without seed and shell) a kilo of sugar.

6. We keep the cooking until it breaks in boiling, then we expect another 5 minutes with boiling water and lower the fire.

7. Then, incorporate the guava helmets in the pot and let them cook with the syrup until they are tender. This process lasts approximately 45 minutes.

8. Guayaba Casquitos will be ready when you notice that your skin is somewhat softer and red, they must be soft but firm. The syrup must pass the spoon test and fall like a thread, the syrup must never become a molasses or caramel. It is preferable not to move the guava caps while the kitchens, because they can break, if you do it must be with great care.

Trick: Add 2 tablespoons of lemon juice, before finishing cooking.

9. Once the cooking is ready, place the dulce de Guayaba inside a bowl and allow to refresh at room temperature before cooling. You can also bottle the sweet.

10. Serve the guava helmets in syrup with ricota cheese, cream cheese or yellow cheese. What an exquisite combination of flavors! To serve this dulce de guava, I preferred to use ricota cheese because it is a little lighter than cream cheese. I prepared three versions of the sweet: one with ricota cheese; Another with ricota cheese accompanied by mini sighs and one last with ricota cheese accompanied by mini sighs and mini butter cookies. Perfect for snacks or Sunday afternoons!

11. Now that you already know how to do cool in syrup you can sweeten your kitchen without problems with this tropical recipe. So if you do, I would love to share your opinion and a photo of your wonderful creation. To enjoy!