Guava Pound Cake

Directions

1. 1
   For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.
2. 2
   For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender.
3. 3
   Process mixture until smooth.
4. 4
   Strain the mixture into a bowl.
5. 5
   Discard the seeds.
6. 6
   Set aside.
7. 7
   For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan.
8. 8
   Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes.
9. 9
   Cover and chill.
10. 10
    (Can be made 2 days ahead).
11. 11
    Serve warm or at room temperature.
12. 12
    To assemble the pound cake: Place a slice of pound cake onto a serving plate.
13. 13
    Drizzle with the guava cream.
14. 14
    Top with a spoonful of guava compote.
15. 15
    Garnish with 4 blackberries.
16. 16
    Dust with some powdered sugar and serve.