Guava Pound Cake (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 purchased pound cake |
1 pint blackberries, for garnish |
powdered sugar, for garnish |
14 ounces whole guavas in syrup |
3 ounces sweetened condensed milk |
2 ounces cream cheese |
1 1/2 tablespoons freshly squeezed lime juice |
14 ounces whole guavas in syrup, cut into 1/2-inch pieces |
1/3 cup brown sugar |
1/3 cup granulated sugar |
2 tablespoons butter |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
Directions:
1. For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.
2. For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender. Process mixture until smooth. Strain the mixture into a bowl. Discard the seeds. Set aside.
3. For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan. Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes. Cover and chill. (Can be made 2 days ahead). Serve warm or at room temperature.
4. To assemble the pound cake: Place a slice of pound cake onto a serving plate. Drizzle with the guava cream. Top with a spoonful of guava compote. Garnish with 4 blackberries. Dust with some powdered sugar and serve.
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