Bahamain - Guava Duff
The guava, is one of the few indigenous fruits to the Bahamas preceding the arrival of Christopher Columbus in 1492. Entirely edible from its yellow skin to its signature soft pink or white center, even the guava’s seeds are utilized in some recipes, often adding texture to the jams and pastries they enhance.
This traditional Bahamian recipe combines guava fruit, a sweet dough and a special rum or brandy butter sauce to drizzle on top.
- 12 guavas, peeled
- 1/2 cup sugar
- 1 tsp allspice, ground
- 4 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup shortening
- 3/4 cup milk
- 1 egg, beaten
- canned guava shells
- guava jam
- frozen guava pulp
- 1 cup confectioners sugar
- 1/4 cup butter
- 1 tsp boiling water
- dash of salt
- 2 tbsp rum or brandy to taste
FRESH GUAVA SUBSTITUTIONS:
RUM/BRANDY BUTTER INGREDIENTS:
How to Make Bahamain - Guava Duff
- 1Guava Duff Directions:
Peel guavas, cut in half and remove seeds. Dice the fruit and strain to remove juice. Save juice to flavor sauce if desired.
Put fruit in saucepan with water to cover; add sugar, cinnamon and allspice. Simmer until fruit is soft.
Combine flour, baking powder and salt. Cut in shortening. Stir in milk and egg to form a soft dough.
Knead until smooth. Roll out like a jelly roll on a floured board. Place the guava pieces on the center of the dough and roll over until the dough is spiraled with guava.
Seal edges carefully. Wrap dough in a cotton or linen bag, or foil and parchment paper, tie the top securely and put into a large pot of boiling water for 1 hour or more if necessary to set the duff.
- 2Rum/Brandy Butter Directions:
Cream butter until soft but not melted.
Beat confectioners sugar in gradually. Add boiling water, salt and rum or brandy.
Beat until smooth and fluffy.
- 3Serving Suggestions:
Cut the guava duff loaf into one inch wide slices and dollop a tablespoon of the rum/brandy butter over top to melt down and soak into the steamed, sweet duff.