Recipe: Guava atole

cut, seed and cook the guavas

Guavas are among my favorite fruits, and the in-laws know that few things make a nicer for me than the smell of a guava atole brewing when I walk in the door from the airport.  On this trip, I was greeted with the aroma of a basket of fresh ripe guavas on the table - far from a disappointment as it meant I got to make the atole.  Don't be put off by the fact that cinnamon gets blended right into the mix - the cinnamon sticks in Mexico tend to be much softer, and once cooked up, blend in just fine.  If you are using the harder variety, you my want to simply steep the cinnamon, or buzz it up in a coffee grinder beforehand.

puree

You will need:

12                  ripe guavas

2                    cinnamon sticks

2L                 water

90ml              cornstarch

210ml           white sugar

500ml           milk

make the slurry

Method:

 - wash the guavas, cut them open and scoop out the seeds

 - take 250ml of the water and one of the cinnamon sticks and cook the guavas up like a marmalade

 - blend everything together really well, then strain

 - take the rest of the water (cold), and make a slurry with the cornstarch

 - heat the slurry up in the pot with the other cinnamon stick to thicken

 - add the pureed guava 

 - add the sugar

add the puree

 - add the milk

 - bring back up to heat and serve

add the sugar and milk