GUAVAS POACHED IN SYRUP
(8 servings)

Guavas Poached in Syrup in a white hand-painted pottery dish from Tzintzuntzan

1 pound piloncillos, chopped (or 2-1/2 cups dark brown sugar)
2 cinnamon sticks
4 cups water
4 pounds not-too-ripe guavas, peeled, halved, and pitted

In a large saucepan, heat the piloncillos and cinnamon in the water, stirring until the sugar dissolves and the syrup comes to a boil. Add the guavas. Let the mixture simmer until the guavas are tender and the syrup has thickened, about 20 minutes. Serve cold or at room temperature.

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