Guavas in Raisin and Piloncillo Syrup
Guayabas en almibar, or Guavas in syrup, is a traditional Mexican dessert for the holidays. The syrup is typically made with with brown sugar, sugar cane or piloncillo. Because this dessert is very sweet, it usually takes more than 1/2 cup of sugar or an entire piloncillo cone to prepare.
I decided to make this family favorite with less than half the sugar by cutting the piloncillo quantity to one fourth. By adding California Raisins, the dessert is sweetened naturally. Their nutrition label tells a great story: Raisins. That’s it! They have zero fat, no cholesterol and no added sugar. Plus, raisins offer 9% of daily fiber and potassium, and 6% of daily iron (per quarter cup serving). These little sweet gems are the perfect addition to practically any dish that needs a burst of sweet.
Guavas in syrup can be enjoyed as is or with milk to give it a creamy taste. We love to serve it during those cold posada nights after the festivities have concluded and everyone is sitting around the kitchen table reminiscing about holiday happenings. It’s a nostalgic bowl of comfort and a perfectly and naturally sweet treat to enjoy these cool winter nights.
Guavas in Raisin and Piloncillo Syrup
Serves 6
Ingredients
1/4 cup piloncillo (or 1/4 piloncillo cone)
4 cups water
1 4-inch cinnamon stick
4 whole cloves
1 star anise
10 guavas, sliced in quarters
1/3 cup California Raisins
Milk (optional), 1/4 cup per serving*
Method
In a heavy 3-quart stock pot, combine piloncillo, water, cinnamon stick, cloves, star anise, guavas and raisins. Heat over medium heat until piloncillo melts, about 10 minuts. Stir and continue to heat for 10 minutes more or until guavas are tender.
Ladle in serving bowls and enjoy. Top with milk*.
For more information about all-natural, no-sugar added California raisins and for recipe inspiration, please visit www.loveyourraisins.com, or get social at www.facebook.com/
This is a sponsored post by California Raisins. All opinions are my own. Thank you for supporting the brands that make this blog possible.
