Guava Cheese (Pâte de Fruit)
Guava cheese is one of my favorite childhood treats. My mother didn’t make it often, but when she did it wouldn’t last long. The combination of intense fruitiness from the guavas, sweetness from the sugar and slight tang from the lime make it somewhat irresistible.
Although called guava cheese in India, this fudge-like confection is really a pâte de fruit (fruit paste made from guava pulp and sugar). In this particular recipe there is no added pectin besides what is already present in the fruit. The process may be a tad laborious, but the final result is quite magnificent. The concentrated flavor of the guava is incredibly delicious (not to mention that your house smells amazing whilst it cooks). You simply must try it at least once in your lifetime, especially if you are fond of guavas. It also makes for an excellent edible holiday gift.
If guavas are not available where you live, you could use apples, apricots, peaches, plums, passionfruit or berries instead. However, you would have to adjust the amount of liquid accordingly and may also needed to add pectin or gelatine (if using fruits that are not naturally high in pectin content).
Recipe
Guava Cheese
(Makes about 16 squares)
Ingredients
500 grams ripe guavas, washed
Approximately 2 cups water
3 cups sugar (or as needed)
Juice of 1 lime
2 drops red food color (optional)
1/2 tsp salted butter
Caster sugar, for rolling (optional)
Method
Grease a small metal baking pan or a 5’x5” sweet tray with butter and set aside. Keep a small bowl of ice water in the refrigerator for testing the cheese.
Chop the guavas into wedges (do not peel them). Spread them out in a pressure cooker or Instant Pot. Add the water and pressure cook on high for 20 minutes. Once the pressure releases, allow the contents of the cooker to cool.
Use a high powered blender to purée the cooked guavas (along with the water) until completely smooth. Strain the guava pulp through a mesh strainer (twice for best results). Discard the seeds and measure the strained purée. Half a kilo of guavas should yield about three cups of strained purée. Measure out an equal amount of sugar and mix it into the fruit purée. For this recipe, I don’t advise reducing the amount of sugar.
Transfer to a deep, heavy-based pan and bring to a boil over medium-high heat. Use a long-handled spoon to stir frequently (and scrape the sides of the pan). Exercise caution because the mixture tends to bubble and splutter as it cooks.
Once the mixture reaches a rolling boil, add the lime juice and food color, if using. Taste and add more lime juice, if needed. Reduce the heat to medium-low and continue stirring for 35-40 minutes or until the mixture thickens and starts to leave the sides of the pan. You should be able to feel some resistance as you stir.
Drop a small portion of the mixture into the bowl of ice water. It should set enough to be rolled into a soft ball. Continue to cook for five more minutes, then add the butter and stir well to mix.
Working quickly, transfer the paste on to the greased pan or tray and spread evenly. Allow to cool at room temperature for 6-8 hours or preferably overnight (this is an important step for the paste to set well). Once the guava cheese reaches room temperature, cover the pan with cling wrap and leave it to set overnight.
Once fully set, use a sharp greased knife to cut the guava cheese into bite-sized squares. Roll them in a little caster sugar before serving (this step is optional but makes for a prettier presentation - the cheese tastes delicious even without the sugar coating).
Store the guava cheese at room temperature in an airtight container for 4-5 days.
