Recipe: Roasted Cinnamon Sugar Guavas

By , 24 April 2018

Roasted Cinnamon Sugar Guavas

Serve with Badsberg Muscadel 2008.

Serve with a yoghurt and muesli topping.

Serves 4

4 guavas, washed and halved
1 tsp (5ml) ground cinnamon
1 tbsp (15ml) castor sugar
2 tsp (10ml) butter
1 cup (250ml) fat free plain yoghurt
zest of 1 orange
zest of 1 lemon
1 cup (250ml) muesli
honey for serving

Preheat oven to 180°C. Place halved guavas, flesh side up, on a baking tray and dust lightly with the cinnamon and sugar. Place a tiny knob of butter on each guava and roast in oven for 20-25 minutes or until soft and lightly caramelised. Remove from oven and set aside.

Place the yoghurt into a glass bowl and add the orange and lemon zest. Add a squeeze of honey if needed.

Serve warm roasted guavas topped with a spoonful of muesli and a dollop of zesty yoghurt on the side.

Garnish with a swirl of honey and enjoy.

Wine pairing:
This dish will pair well with a red muscadel or a tawny port.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.


0 comment(s)

Leave a Reply

Your email address will not be published. Required fields are marked *

Like our content?

Show your support.