1 ½ cups water
1 vanilla pod, split
1 cinnamon stick
4 Tbs castor sugar
4 guavas, peeled and halved
To serve (optional):
Flaked almonds, toasted
Custard or cream
In a large shallow pan, combine water, vanilla pod, cinnamon and sugar then stir over low heat to dissolve sugar.
Increase heat to a rapid simmer and add guava halves in one layer.
Cover with cartouche* and leave to cook gently until guavas are soft and the poaching syrup has thickened.
Leave to cool completely in the syrup.
Serve the poached guavas, with custard or cream and sprinkled with toasted almonds.
Is a paper lid that is used to slow down the reduction of moisture in cooking. Make one by cutting out a piece of baking paper the size of the pot that you are using, then place on top of the poaching item during cooking.