Guava works beautifully here as a tropical fruit that is poached in a honey syrup. I’ve used it instead of fruits like pears or apples. The colour is so vibrant and appetizing, this is a lovely warming dish. I would also serve this guava compote with any type of cake base like a sponge cake or even a rich flourless chocolate cake. If you like, make a large batch and store it in a jar to use through the week as a topping for anything you cook throughout the week. It would be lovely with some Greek yoghurt, or even just some granola. Use ripe guavas for this recipe.
- 4 ripe guavas (peeled, sliced in quarters, core with seeds scooped out and removed)
- ½ cup water (add more if you would like more liquid)
- 2-3 tbsp honey (or to taste)
- 2 cups oats or mixed grains suitable for porridge
- 3 cups water
- 1 cup fresh milk
- small pinch of salt
- 1 tsp vanilla extract
- small handful of pumpkin seeds or any other of your favourite nuts/seeds
- Place the peeled and sliced guavas into a small pot along with the water and honey. Bring to a light simmer and cook for 10 minutes stirring occasionally.
- Meanwhile prepare the porridge base by placing the oats, water, milk, salt and vanilla into a medium pot and bring to a simmer. Cook for 5-10 minutes or follow the cooking instructions from the brand that you use.
- Divide the porridge into bowls and top with the guava compote and pumpkin seeds.
Prep time: 10 mins
Cook time: 15 mins
Recipe & pics by Ana Zolotarev.