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With its pretty pink color and bright, sweet taste, frozen GOYA® Guava Fruit Pulp has the heavenly fragrance of a pristine tropical island. Here, we capture its essence by mixing it with natural sugar cane and cooking it until it becomes a thick and sweet syrup. Drizzle over pancakes for a memorable breakfast.
1 pkg. (16 oz.)
frozen GOYA® Guava Fruit Pulp, thawed
GOYA® Sugar Cane (Piloncillo), finely chopped (about ¾ cup), or ¾ cup dark brown sugar
Add guava pulp, 1 cup water and sugar cane to small saucepan over medium-high heat. Bring mixture to boil, stirring to dissolve sugar. Lower heat to medium low. Simmer, stirring occasionally, until mixture is thick and has reduced to 1 ½ cups, about 20 min.
Transfer guava syrup to small bowl. Serve warm. Or cover and refrigerate until cold, at least 2 hours or up to 1 week.
Sweet, tropical Guava Syrup makes an unexpected fruity topping for breakfast favorites, like pancakes and waffles. Also try warmed Guava Syrup drizzled over vanilla ice cream for an island-take on an ice cream sundae. Or, use the syrup as a dip for fresh fruit for a delicious dessert.
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