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October 26, 2020

Poached Guavas with Wine and Vanilla – memories of gran’s kitchen!

Posted on August 15, 2016 by in desserts

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poached guavas

Poached guavas with thin runny custard took me right back to my gran’s kitchen in Ceres. During winter, she always had guavas in her fruit bowl on the kitchen table.

As kids, we hated poached guavas. We hated the fresh guavas in the fruit bowl even more, because as the guavas ripens, it has quite a pungent aroma. My gran was definitely not bothered by our likes or dislikes. She persisted and even sliced the poached or canned guavas in her fruit salad. Luckily for me, I grew out of my issues with guavas. Now one of my secret indulgences( I have many) is a bowl of canned guavas with Ideal Milk or cream.

poached guavas

Maybe my gran knew then already that guavas contains about four times the amount of vitamin C as an orange. That it is packed with dietary fiber and folic acid. Nope, highly unlikely, maybe my gran just what was available to her (she had a guava tree in the garden). She tried to make it as delicious as possible, it is that simple.

In my book, I paid homage to my mom’s gallon guava pudding by changing it into guava floating islands, but today I felt like gran’s poached guavas. I added my own little twist by topping it with dollops of Swiss Meringue and hazelnut crumbs. It was so delicious, I even got my kids to love it!

Interesting fact about guavas that I did not know is that there are varieties such a strawberry guavas, apple guavas and lemon guavas, you can read more here!

poached guavas

Poached Guavas with wine and Vanilla

serves 4


8 – 12 guavas

375 ml water

125 ml white wine

200 ml+ ( go up to 250 ml if you have a sweet tooth)

1 vanilla pod

2 ml salt


Pour the water, wine and sugar into a pot and cut and scrape out the seeds of the vanilla pod and add to the pot. Bring the mixture to the boil. Reduce the heat to a very slow simmer. Peel (optional) and halve the guavas and add to the pot. Use a piece of baking paper and cover the guavas with the paper and poach for 15 – 20 minutes or until the fruit is soft. At this stage you can bottle the guavas and keep for later or serve it with the meringue and handfuls of toasted hazelnut crumbs.

poached guavas

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2 Responses to “Poached Guavas with Wine and Vanilla – memories of gran’s kitchen!”

  1. Winnie 18 August 2016 at 6:08 pm #

    Hi Nina

    You omitted the amount of sugar needed for the poached guavas. Please advise.

    • nerinatimm 18 August 2016 at 6:58 pm #

      Hello Winna, thank you for showing me the error of my ways 😉 – I have adjusted the recipe!

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