Guava pie, soursop ice cream.

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.
Your host,
Italia

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