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

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.

Ripe fried plantains (platanos maduros fritos)

Cooking instructions: 

Peel the plantain and cut it into long slices. Fry them in a frying pan with an inch of sizzling hot oil until they are golden brown. Drain the plantain slices on paper towels.