MAKE GUAVA PASTE RECIPES

Steps:

• Bring cream, sugar, and grapefruit zest to a simmer in a large saucepan over medium-high, whisking occasionally, and cook (still whisking from time to time) until sugar is dissolved and cream is reduced by about a quarter (mixture should be just shy of 2 cups), 8–10 minutes.
• Remove pan from heat; immediately add grapefruit juice, lemon juice, and salt; whisk vigorously just until combined. Strain mixture through a fine-mesh sieve into a large measuring glass or a small bowl or other container with a spout.
• Pour into 4 glasses, dividing evenly (about ½ cup each) and chill until set, at least 3 hours. Do ahead: Possets can be made 2 days ahead. Cover and keep chilled.
• Cook guava paste and ¼ cup water in small saucepan over medium, whisking vigorously, until paste is melted and mixture is smooth, about 4 minutes. Remove from heat and add lemon juice, whisking well.
• Spoon jelly over set possets (about 1½ Tbsp. per portion) and smooth surface with a spoon. Chill until jelly is cool, 10–15 minutes.
• Just before serving, sprinkle tops of possets with salt. Do ahead: Possets with jelly (but without sea salt) can be made 1 day ahead. Cover and keep chilled.

Steps:

• To prepare, wash the fruits thoroughly and cut them in half. Scoop out the seeds with a teaspoon and gather them in a bowl. 
• Pour a cup of water over the seeds and pulp. Let them soak in water for at least half-an-hour. 
• Strain the pulp and seeds, making sure that you get as much of the pulp as possible. Be careful in ensuring that the seeds are strained out. 
• Meanwhile, put the cut fruits along with the skin in a thick-bottomed pan with half a cup of water. Bring the fruit and water to a boil. 
• Turn down the heat and simmer the fruits in the water, stirring the pot frequently to prevent them from sticking to the pan.
• Add the strained pulp to the pan of softened fruit. 
• When the fruit has softened, pour it into a blender along with the pulp. Puree the fruit until it resembles a thick smoothie. 
• Measure the pulp and add them back to the pan. Add an equal amount of sugar and stir in. 
• Place this on low heat and cook. Keep stirring it with a wooden spoon to ensure that it does not stick to the bottom and scorch. it should reduce by almost half. This will take time, almost an hour. The mixture will get thicker, forming a thick layer on the spoon. 
• Take it off the heat and beat with the wooden spoon for a couple of minutes. It will thicken further as it cools. 
• The guava paste is ready. You can store it in sterilized jars.