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Quick Easy Guava Cobbler
A Guava is a favorite fruit of the Bahamians, of the Bahamas and of it's people. Tourists that have been privileged to partake of the Bahamian desserts using Guava become fans as well.
Being a Bahama Mama myself, Guava is one of my favorites. So, every chance i get, i rush to find something that has Guava in it. Since i live in the US where it has been difficult for me to find the fruit in it's fresh stage, i have turned to all the Guava substitutes i can find.
Products like Guava paste, jam or jelly, even the nectar, which i find a bit too sweet, are used to satisfy my cravings. These i have found are really geared towards the Hispanic population but it has always made one Bahamian girl very happy.
The species that i grew up eating is the White Indian Guava. This species of tree is originally from the East, from India.
Guavas are a peculiar looking fruit. They are unique and beautiful. They remind me of limes but are most definitely not a citrus fruit. The peel / skin is a deep lime green and the center is fushia or hot pink. When they are ripe the whole fruit - peel and all, can be consumed except for the seeds. There are hundreds of these small biege seeds that as a child was annoying but could be fun because we would play spitting games.
The peel is a bit tarty, but the pink flesh is sweet and succulent, the combination is wonderful. All i knew as a child is that they were good, and taken for granted because they were always available, at least every season.
One of the great desserts of the Bahamas is Guava Duff. It is an interesting kind of cake or bread pudding you might say, but in actuality it is not. It is kind of hard to classify but it is oh, so good. The dough is not sweet, but tasty, thin and firm. The filling is what gives the spiral roll its flavor and it is delicious.
The textures are awesome and combined give such a sensational balance of tastes, that it is heavenly. There is nothing like it, at least i haven't found anything to compare.
I remember getting Guava Duff at certain times of the year because of the seasonal harvesting/picking of the Guava fruit. So, when we got it it was always a treat. With it's popularity, people began to freeze the Guavas, so that it became an available dessert all year long.
Since, it is a time consuming process to do it the right way, only just because of the boiling time, my first venture at trying to get the taste and texture happened to be a quick Biscuit Cobbler, which i must admit turned out to be very, very close to the real thing and just as satisfying.
Try it and Enjoy!
1 large can whole guavas in heavy syrup
1 cup of sugar
1 tbsp cornstarch
1 tsp vanilla
2 tbsp butter
metal spoon or knife
What to do:
Cut the guavas in half, scoop out the seeds and center flesh, set aside. Cut up the guava flesh and set aside until ready to cook the filling.
- In Large saucepan place butter, sugar and cut up guava with liquid about 2 cups, and the dissolved cornstarch in a little water, cook over medium heat
- Cook until sugar dissolves
- Add vanilla
- remove from heat, allow to cool or not, since it is the base for the cobbler, it really does not matter too much
Hurry -Up Biscuit dough
3 cups All purpose flour
4 tsp baking powder
4 tsp sugar
1 tsp salt
2 cups whipping cream
What to do:
- Sift all dry ingredients together in a large bowl.
- Mix in the whipping cream, don't over mix, just until moistened
- Form the mounds of dough, leave it kind of rustic / country
1 cup sugar
1 cup softened butter
2 cup whipping cream
1 tsp or more of vanilla extract
2 tbsp or more rum, depends on your taste
medium sized sieve
With the seeds and center of the guava scooped out, place some in the sieve and with the back of the spoon, move the seeds around the sieve to strain. This is labor intensive but it is worth it because the sauce is just so yummy.
- In the mixer whip together the sugar and softened butter, add in the cream, guava nectar you strained - for taste, rum and vanilla, blend together until everything is combined and fluffy
Putting it all together:
- In 4 to 6 ramekins( 7 oz), add a 1/4 cup of filling or fill it 1/2 full, depends on you
- Place a stretched out mound of dough on the top, do not seal edges
Preheat the oven. Bake at 350 or 375 degrees, just until the dough is browned. Remove from oven and allow to cool or serve warm with sauce or ice cream.
Hint when assembling, cut the dough in the middle and spoon the sauce over the top.
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