Autumn harvest, preserving, guava, rosella flowersForage Byron Bay April 17, 2018Forage Byron Bayguava recipes, rosella recipes, guava and rosella fruit paste, guava and rosella cheese paste, romeo and juliet paste, how to make fruit paste, preserving with guava, using rosella flowers, fruit paste recipes, fruit cheese recipes, guava paste recipe, guava fruit cheese recipe, preserving rosella flowers, preserving guava, guava preserves, rosella preserves, receita de romeu e julieta doceComment

Romeo & Juliet

This guava paste recipe offsets the sweetness of the guava & sugar with tart rosella flowers. The colour of the fruit paste is reminiscent to quince paste, and you use it in exactly the same way, particularly good paired with cheese, a dessert known as romeu e julieta.

Guava and rosella paste spiced w/ clove and pepper

Ingredients

800g Hawaiian guava, peeled, desseded and cut into 1-2cm cubes

200g rosella flowers, deseeded

2 cups water

800g white sugar

1 tsp clove powder

1 tsp cracked pepper

juice of 1 lemon

Hawaiian guava, rosella flowers and spices

1. Place the guava, rosella flowers, and water into a large preserving pan. Cook for 20 minutes until the fruit is soft. Remove from the heat and cool until safe to process with a stick blender.

2. Pass through a sieve or food mill.

3. Return to cleaned pan and add sugar, spices and lemon juice. Cook over a gentle heat stirring frequently to avoiding burning the fruit (and having to clean a burnt pan!). Reduce until the mix comes away from the edge of the pan, or a wooden spoon on the base of the pan makes a temporary path.

4. Place mix in lined or oiled moulds. Place in the fridge to set. To de-mould pour boiling water on the base of the mould and pop out. Store in the fridge.