Composing A Guava Compote

 

More guavas than you could shake a stick at around here, again.  The latest improvisation from my kitchen is a Guava Compote, spiced up with Lemon Basil, zest of Kaffir Lime, and Allspice leaves, cooked in a nice red merlot and honey til tender.  Serve with a scoop of whipped cream or French Vanilla Ice Cream.  I think this might make a good Guava Tatin too.

My ordinary basil plant was not doing at all well.  End of season blues?  Hey, this is Hawaii here, therefore, no such thing.  So, I decided to try a few different varieties. This Lemon Basil is going great guns and the other, a type of Thai Basil, is for some reason, attracting fruit flies.  What's with that?  It's looking fine though.  And, the Abiu fruit without net bags are not getting bit this time around?? Or, come to think of it the guavas don't seem to be bitten either.  Just the small Strawberry ones. 

The Lemon Basil

So, if you'd like to try this, and have another variety of basil, feel free to substitute.  The idea is to get a little spice into the mix.  Cinnamon sticks and lemon rind curls, raisins even, would also be nice to add.

Trim the ends; wash the fruit; cut in half; then scoop the seedy part out and discard.  Slice in chunks, then add:
 to 4 heaping cups fruit
1/2 cup rose or red wine
1 cup honey or sugar
2 Allspice leaves (or berries)
2 tablespoons exotic basil, minced
zest of 1 Kaffir lime (or other lime)
1 Tablespoon lemon juice
1 cinnamon stick (optional)
Simmer all together over medium heat until the fruit is tender, 5-10 minutes.  Let cool, then refrigerate.

Serve chilled or warm with a scoop of sweetened whipped cream, vanilla ice cream or use as your base for a sweet and spicy tart.  The first time I made this, last week, I didn't reduce the liquids.  On this batch I separated the fruit out after cooking, and reduced the wine sauce down.  Don't think it made the compote any better, so probably won't again.  If it's going into a pie, just separate out the fruit and use that.  Will have to try with my remaining compote, and add as an addendum.  Another thing I would eliminate is the basil.  Basil is best fresh, added at the end of a recipe.  Instead, maybe a clove or two and cinnamon stick.

And, here it is.  I know you've all been waiting with bated breath.  The Guava Tart Tatin, though the fruit isn't very precisely or beautifully arranged.  It tasted delightfully tart with that bit of lime and lemon, yet sweet, with Merlot overtones to the guava caramel filling. Right.