Brazilian Cheese Nibbles
ready in 13 h. 20 min.
Blend the chopped guava to a fine purée then pass through a sieve and measure the volume obtained.
Take an equivalent quantity of sugar and bring to the boil with 300 ml water and the lemon juice, stirring. Boil for around 5 minutes. Add the guava purée and a quarter of the peel (this will disintegrate on cooking). Reduce for around 45 minutes then remove from the heat.
Line a loaf tin with grease-proof paper. Pour the guava mixture into the tin and leave to set.
Turn the jelly out of the tin and remove the paper. Cut the jelly into equal-sized chunks, and cut the cheese into chunks of the same size. Thread alternately onto wooden skewers and serve as an appetiser, for example.