There’s something about the smell of warm guava cooking in the oven that transports me to my grandma’s kitchen and makes me feel happy.. This empanada-like was filled with  guava that was previously de-seeded and poached with a vanilla pod, piloncillo and cinnamon. I order to give some freshness to the dish, I accompanied it with soursop ice cream. In reality it is almost a sorbet but in order to give consistency a touch of cream was added. Any good dessert must have at least two textures (so would my teachers at Le Cordon Bleu said) and also a balance of acidic flavors, richness and sweetnes.

A picture tells more than a thousand words.

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