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!