COCADA-STUFFED GUAVAS — The Kitchen Scholar

The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

Mar 28

Mar 28 COCADA-STUFFED GUAVAS

The Kitchen Scholar

Fruits

SOURCE: DIANA KENNEDY. THE CUISINES OF MEXICO.

Ingredients

1 pound/450 grams ripe and firm guavas, preferably Mexican cream guavas

2 cups/500 mL water

1 cup/100 grams light brown sugar

Specific Equipment

Sharp knife

Wide-bottomed pan large enough to fit in the guava halves

Serves 4 to 6

Instructions

1. Rinse the guavas and slice each guava in half horizontally with a sharp knife.

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