I remember distinctively the first time I ventured into the world of guavas. I must have been about 13 years old, and there sat in front of me a dessert of guavas and cream. The guavas had been poached in syrup, and the swirl of the thick sugary base and cream twirled in a hypnotic union. I dug my spoon in and found a little piece of heaven sitting on the other side. I guess it was the first time I was aware I was eating guava. I had eaten it many times before but never knew what it was called. Unbeknownst to me it had been used to make my ponche and empanadas. I decided to recreate this lovely dessert that started the initial guava craze in my life, and added a little extra something called graham cracker to it. This simple dessert can be made for a spur of the moment get together, and has every element of decadence to it! Enjoy!
Graham Cracker Guavas And Cream 1 of 6
This beautiful guavas dessert can be made in a few minutes, and the taste is unforgettable.
Ingredients 2 of 6
Just these 3 ingredients are all that's needed.
Graham Cracker Base 3 of 6
Break up the graham crackers to a fine crumb consistency. Layer the base of a cup or bowl with crumbs.
Guavas 4 of 6
Remove the guavas from the syrup, and cut the guavas down the middle and remove the seeds in the center with a spoon.
Guavas And Syrup 5 of 6
Place a few guava halves on top of crumbs and spoon in the syrup over the top.
Pour On The Cream 6 of 6
Pour the cream over the top and enjoy!
Ingredients for graham cracker guavas and cream:
- cinnamon graham crackers
- canned guavas (in syrup)
- whipping cream
- Crush graham crackers to fine crumbs and line the bottom of your cup or bowl.
- Take the guavas out of the syrup, and reserve the syrup to the side.
- Slice each guava down the middle, and with a spoon scoop out the center of seeds.
- Place a few guava halves on top of the graham cracker crumbs, then spoon a couple of tablespoons of syrup over the top.
- Pour a couple of tablespoons of whipping cream over the top.
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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