Guavas are renowned for their high vitamin content and they also make delightful desserts, particularly when served with a dash of sweet wine or liqueur and topped with a tasty blend of sweet mascarpone and honey.
You can cheat, of course, and take a short cut by using canned guavas, but this dish is so simple to make and our local guavas are so tasty and inexpensive it seems silly not to use fresh fruit for this lovely dessert.
Guavas are also delicious with warm fruit compote, served with custard or cream or a generous dollop of ice cream in summer.
To serve four portions of grilled guavas with port and mascarpone you need:
6 fresh guavas, peeled and halved
60ml port (pink port, if you can get it)
1-2 tablespoons honey
2 tablespoons pine nuts
1 cup sticky brown sugar
Score the guavas lightly on the cut sides.
Place guavas in a roasting dish.
Spoon port over the guavas slowly so that it can sink into the fruit.
Sprinkle liberally with the brown sugar.
Place under a hot grille and bake until sugar starts bubbling and the edges of the guavas start to brown.
Remove from heat and scoop into four individual dessert bowls.
Pour pan juices over the guavas and then top with a generous spoonful of mascarpone and top that with a drizzle of honey.
Sprinkle with pine nuts and serve immediate.