Cuban
Cascos de guayaba con queso crema
Tender pink guava shells are cooked slowly in a light cinnamon syrup until glossy, then served chilled with a cool slab of cream cheese. This is a classic Cuban dessert where the fruit keeps its shape and the syrup carries the deep perfume of guava.
Ingredients
- Firm ripe pink guavas6 medium
- Water2 cups, plus more as needed
- Granulated sugar3/4 cup
- Cinnamon stick1 small
- Fresh lime juice1 tsp
- Fine salt1 pinch
- Cream cheese, chilled4 oz
Method
- Wash the guavas, trim the ends, and peel them thinly with a small knife or vegetable peeler.
- Cut each guava in half lengthwise and scoop the seeds and pulp into a small saucepan, leaving clean guava shells, or cascos.
- Add 1/2 cup water to the seeds and pulp, simmer for 5 minutes, then strain through a fine sieve, pressing to extract the guava liquid and discarding the seeds.
- Place the guava shells in a saucepan with the strained guava liquid, cinnamon stick, salt, and enough additional water to just barely cover them.
- Bring to a gentle simmer and cook for 15 to 20 minutes, until the shells are tender but still holding their shape.
- Add the sugar and lime juice, then simmer uncovered over low heat for 25 to 30 minutes, turning the shells occasionally, until they are glossy and the syrup is lightly thickened.
- Remove from the heat and let the guava shells cool completely in their syrup; chill if you prefer the traditional cold serving.
- Cut the cream cheese into 2 thick slices and serve each portion with several guava shells and spoonfuls of syrup over or beside the cheese.
Common questions
Can I substitute canned guava paste or frozen guava for fresh pink guavas?
Fresh guavas give the best texture, but frozen guava halves can work if thawed first. Canned guava paste won’t make cascos; it’s too dense and sweet. If using frozen fruit, reduce added water slightly and watch cooking time closely.
How long does it take for the guava shells to become tender without falling apart?
Plan on about 15 to 20 minutes of gentle simmering before adding sugar, then another 25 to 30 minutes uncovered in syrup. The shells should be tender enough to pierce easily but still hold their half-moon shape.
What are the most common mistakes when making cascos de guayaba?
Boiling too hard can break the guavas apart, and adding sugar too early can slow tenderizing. Also avoid peeling too thickly, since you’ll lose fruit. Straining the seeds well matters, or the syrup can turn gritty.
How should I store leftovers, and how long do they keep?
Store the guava shells in their syrup in a covered container in the refrigerator for up to 1 week. The syrup helps preserve them and improves flavor. For longer storage, freeze in airtight containers for up to 2 months.
What is the best way to serve cascos de guayaba with cream cheese?
Serve the chilled guava shells with a spoonful of cold cream cheese on the side or spread on crackers. Spoon some syrup over both right before serving. The sweet-tart guava and rich cream cheese are best served chilled.