Guava Pound Cake


Pound Cake:

-1 purchased pound cake

-1 pint blackberries, for garnish

-Powdered sugar, for garnish

Guava Cream:

-14 ounces whole guavas in syrup (mix guava with sugar and a little amount of water until fruit and sugar is melted)

-3 ounces sweetened condensed milk

-2 ounces cream cheese

-1 1/2 tablespoons freshly squeezed lime juice

Guava Compote:

-14 ounces whole guavas in syrup, cut into 1/2-inch pieces

-1/3 cup brown sugar

-1/3 cup granulated sugar

-2 tablespoons butter

-1 teaspoon group cinnamon

-1 teaspoon vanilla extract

How to make

For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.

For the guava cream: Place the gauvas, condensed milk, cream cheese and lime juice in a blender.  Process mixture until smooth.  Strain the mixture into a bowl. Discard the seeds.  Set aside.

For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan.  Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes.  Cover and chill.  (Can be made 2 days ahead).  Serve warm or at room temp.

To assemble the pound cake: Place a slice of pound cake onto a serving plate.  Drizzle with the guava cream.  Top with a spoonful of guava compote.  Garnish with 4 blackberries.  Dust with some powdered sugar and serve.