Guava Pie

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READY IN: 50mins
SERVES: 6-8
YIELD: 1 9
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (1 kg) cans guavas
  • 3 -5
    tablespoons strained fresh lime juice
  • 2 12
    teaspoons arrowroot, blended with
  • 5
    teaspoons cold water
  • 1
    pastry crust, pie case ready made
  • 38
    pint double cream, chilled & stiffly whipped
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DIRECTIONS

  • Drain liquid from guavas (reserve liquid); pat guavas dry.
  • Pour 5/8 pint of liquid into a small saucepan and bring to boil over high heat.
  • Cook briskly until liquid is reduced to approx 3/8 pint.
  • Reduce heat to low and stir in 3 Tbsp lime juice.
  • Taste and add more juice if needed.
  • Stir arrowroot mixture and blend; pour into simmering guava juice mixture stirring constantly until mixture thickens to a light syrupy glaze.
  • Remove pan from heat.
  • Spread a thin coating over inside surface of pie case.
  • Place guavas in pie case, cut side down, ensuring that bottom of case is covered completely.
  • Arrange rest of guavas in concentric circles on top.
  • Pour rest of glaze evenly over pie and cool to room temperature.
  • Serve accompanied with whipped cream.
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