These next two recipes are from the Tucson Iron Chef competition we took part in. Lynda came up with these and they are quite tasty! They would make very nice brunch items for entertaining friends or, as we used them, for an aperitif and dessert. Here you go!
Guava Sangria
Serves 4
1 750 ml Bottle Riesling white wine
1 cup Goya Guava Nectar
1 green apple, medium, peeled and diced
1 orange, medium, peeled, juiced
1 Tbsp sugar
¼ cup Bourbon or Brandy
8 oz club soda
Mix apple and orange juice with pulp with sugar and set aside. In another bowl combine guava nectar, wine, and brandy. Let stand 30 minutes then combine fruit with the guava mixture and let stand for an additional 15 minutes. Just before serving, add crushed ice to chilled glasses. Fill glasses 2/3 full with the nectar/wine base and add 1/3 club soda.
French Toast with Guava Syrup
Serves 4
8 slices cinnamon raisin bread
2 eggs
1 cup half & half
1 tsp cinnamon
1 Tbsp Goya Guava Concentrate
1 Tbsp sugar
4 Tbsp butter
¼ cup heavy cream
8 oz Goya Guava Jelly
¼ cup Riesling
Mix egg, half & half, cinnamon, guava concentrate, and sugar. Dredge cinnamon raisin toast in egg mixture. Set bread aside to soak up the liquid. Heat butter in a non-stick skillet over medium heat. Add soaked bread to pan. Cook until brown on both sides. Wipe out pan and add jelly and wine. Heat until jelly melts and stir to break up any lumps. Serve warm syrup with French toast. Whip heavy cream and place a dollop on top.
These are some yummy items! Try them on your special someone for a brunch in bed or invite over a group and eat 'til your hearts content! Bon Appetit!
