‘’Grown Up’’ Guavas & Ideal Milk
Poached spiced guavas and rooibos & Tant’ Sannie liqueur infused Ideal milk topped with oat crumble. Served chilled, this dessert is delightfully nostalgic and comforting. Serves: 4 – 6
- 6 – 8 ripe firm
- Guavas, peeled and halved
- 2 c (500 ml) water
- 1 c (250 ml) castor sugar
- 2 cinnamon sticks
- 5 star anise
- 5 cloves
Tant’ Sannie & Rooibos Infused Ideal Milk
- 1 tin of full cream Ideal milk (evaporated milk)
- 3 rooibos tea bags
- ½ c (125 ml) Tant’ Sannie liqueur
- ½ c (125 ml) cake flour
- 1 c (250 ml) rolled oats
- ½ c (125 ml) ground almonds or desiccated coconut
- ½ c (125 ml) castor sugar
- 125 g salted butter, melted
Heat the water, sugar and spices together until simmering.
Add the prepared guavas and simmer gently uncovered for 15 – 20 minutes. Or until tender but not mushy! Remove with a slotted spoon and allow to cool completely. Meanwhile reduce the sugar water mixture to half the amount to create a thin syrup. Allow to cool completely before pouring over cooled guavas. Keep chilled until ready to serve.
Infused Ideal Milk:
Heat ideal milk, Tant’ Sannie liqueur and rooibos teabags together until it starts to boil. Lower heat and gently simmer for 10 minutes. Remove from the heat and allow to steep for as long as possible. Allow to cool then chill until ready to serve.
Mix crumble ingredients together until well combined and crumbly. Spread out onto a baking sheet and bake at 180°C for +- 20 minutes or until golden and crunchy.
Serve poached guavas in bowls with infused ideal milk and top with oat crumble!
Tip: On colder days, serve guavas warm.