Spread on toast, serve with a strong blue or cheddar cheese or make cocktails with this spread.

1 lb. (450 g) guavas, ends trimmed, quartered

1/3 cup (85 mL) granulated sugar

Place prepared guavas in large saucepan. Add just enough water to cover fruit. Bring to a boil on high heat; reduce heat to low. Cook until guavas are very tender, about 15 minutes.

Place in fine mesh sieve over bowl. Press down with spatula or back of spoon to catch as much flesh and juice as you can. Discard seeds and skins.

Return guava pulp to clean saucepan and stir in sugar. Bring to boil over high heat and then reduce heat and simmer 30 minutes, stirring occasionally, until reduced by half. Remove from heat and let cool.

Pour into glass container. Refrigerate up to 2 weeks. It thickens as it cools.

Makes 1 cup (250 mL).

Recipe by Cynthia David, as seen on www.thestar.com

Cynthia David is a Toronto food writer who blogs at cynthia-david.com.