I made a sugar syrup with 2 cups water and 3/4 of a cup of sugar and brought this to the boil adding a split and scraped vanilla pod and 3 star anise pods. I didn’t bother peeling the fruit, just sliced off the ends, and added this to the syrup allowing it to gently simmer for about 10 – 15 minutes. The skin gives the fruit a bit of texture, but you could peel them if you prefer.
When the fruit is poached remove them with a slotted spoon and set aside in a bowl. Reduce the syrup by boiling for a further 8 – 10 minutes to thicken it.
These store well for a few days and make wonderful gifts when packed in pretty glass jars.
The warm aromatics of the star anise and the sweetness of the vanilla worked really well with the guava’s