Guava works beautifully here as a tropical fruit that is poached in a honey syrup. I’ve used it instead of fruits like pears or apples. The colour is so vibrant and appetising, this is a lovely warming dish. I would also serve this guava compote with any type of cake base like a sponge cake or even a rich flourless chocolate cake. If you like, make a large batch and store it in a jar to use through the week as a topping for anything you cook throughout the week. It would be lovely with some Greek yoghurt, or even just some granola. Use ripe guavas for this recipe.
Recipe for Guava compote porridge
Prep time: 10 minutes
Cooking time: 15 minutes
4 ripe guavas (peeled, sliced in quarters, core with seeds scooped out and removed)
½ cup water (add more if you would like more liquid)
2-3 tbsp honey (or to taste)
2 cups oats or mixed grains suitable for porridge
3 cups water
1 cup fresh milk
small pinch of salt
1 tsp vanilla extract
small handful of pumpkin seeds or any other of your favourite nuts/seeds
- Place the peeled and sliced guavas into a small pot along with the water and honey. Bring to a light simmer and cook for 10 minutes stirring occasionally.
- Meanwhile prepare the porridge base by placing the oats, water, milk, salt and vanilla into a medium pot and bring to a simmer. Cook for 5-10 minutes or follow the cooking instructions from the brand that you use.
- Divide the porridge into bowls and top with the guava compote and pumpkin seeds.
Recipe created for Harris Farm Markets and their beautiful tropical fruits range!