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Poached Guava and Homemade Vanilla Ice Cream



Poached Guavas

5 guavas (peeled and halved)
2½ cups water 
½ cup light brown sugar 
5 ml of vanilla essence (or a vanilla pod)
1 whole cinnamon quill
1 star anise

Cover guavas in water in a pot and bring to the boil, stirring to dissolve the sugar.

Simmer until guavas are soft - about 5 minutes. Be careful as they go soft quickly.

Cool in the syrup.

Homemade Vanilla Ice Cream

1 tin condensed milk

5 ml vanilla extract (or essence)

250 ml fresh cream

1 tin evaporated milk, well-chilled

Beat all ingredients together and freeze.

Serve poached guavas with a little bit of poaching liquid, our homemade vanilla ice cream and a delicate glass of the 2021 Vin de Joie Rosé!

 


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