Guava “helmets” in syrup (Cascos de guayaba en almíbar)


2 kg ripe guavas
½ kg refined sugar

Cooking instructions: 

Peel the guavas trying not to damage the outer pulp of the fruit (this is what it's called helmet) while removing the skin.
Slice each guava in half and scoop the inner pulp and the seeds out with a teaspoon and discard.
Clean each helmet thoroughly and put them in a pot, cover with water and bring to a boil over medium heat. Then, take all the water out.
Add fresh water until the helmets are covered again. Place once more over medium heat, add half the sugar, keep cooking and stir occasionally with a wooden spoon to prevent it from sticking to the pot. After cooking for a while stir in the rest of the sugar (You don't have to add it all, the amount varies according to taste). Remove from heat when the helmets are soft and the syrup has reached the desired consistency.

The final color of the guava helmets in syrup depends on the variety of the fruit you are using. Red guavas make dark red helmets and white ones will make for a yellowish dessert. This dessert may be eaten on its own or sided with cheese. The discarded pulp and seeds may be used to make an excellent guava juice. Just add water and sugar, blend well and strain.