Guayabate

Directions

1. 1
   Cover the guavas with water in a medium nonreactive pot and cook over medium heat until soft, 10 to 15 minutes.
2. 2
   Let cool slightly, and then puree the guava in a food processor.
3. 3
   Strain to remove the seeds and measure 2 cups.
4. 4
   Combine the guava puree and the sugar in the nonreactive pot over medium heat, adjusting the heat to maintain a constant simmer, stirring constantly, until the mixture is thick and you can see the bottom of the pot when scraped with a spoon, about 30 minutes.
5. 5
   Add the lemon juice and stir to combine.
6. 6
   Turn a baking sheet upside down, spray lightly with oil, place a piece of parchment paper on top, and dust lightly with sugar.
7. 7
   Pour the cooked guava mixture onto the baking sheet and spread with an offset spatula to about 1/2 inch thick.
8. 8
   Allow to cool to the touch until it doesnt feel sticky, 40 to 50 minutes, then spread on the cajeta to about 1/2 inch from the edges.
9. 9
   Sprinkle the pecans all over.
10. 10
    Roll tightly away from you until you reach the center, then cut along the rolled edge.
11. 11
    Repeat with the remaining half so you have 2 rolls.
12. 12
    Allow to set, and cut into slices as desired.
13. 13
    To store, wrap in parchment paper and then in plastic wrap.
14. 14
    Store in a dry, cool area for up to 1 month.
15. 15
    Let the guava mixture cool on the baking sheet, without adding the cajeta and nuts, then slice into long strips and roll up.
16. 16
    Pour the guava mixture into a lightly oiled mold or ceramic serving dish, cover, and allow to set at room temperature.
17. 17
    To use mangoes instead of guavas, peel the mangoes, cook in boiling water for 5 minutes, then let cool.
18. 18
    Remove the flesh and puree, strain, and then measure out 2 cups and proceed with the recipe.