Rinse and dry the guavas.
Cut the tops and bottoms off the guavas, and peel them.
Cut the peeled guavas in half and scoop out the insides.
Place the scooped out guava insides in a small bowl, and the peeled guava shells in another.
When all the peeling and scooping is done, pour 1/2 cup of water into the bowl holding the scooped out guava insides. Set them aside to soak.
Take the peel guava shells, chunk them up and put them into a saucepan.
Add in 1/2 cup of water.
Bring the water to a boil, then turn things down to a simmer. Put a lid on things, and cook everything until the guava shells are soft. This takes about 30 minutes.
Stir them every now and then to prevent sticking or burning.
When the guava shells are nice and soft and creamy they're done. Take them off the fire.
Strain the bowl of water and guava insides into a larger bowl. The water will have turned gelatinous.
Press the stuff that doesn't go through the strainer, pushing the pulp through, and leaving the seeds behind.
Stir the strained guava insides into the sauce pan of cooked softened guava shells.
Put everything though a food processor or blender.
Grind it into a puree.
Measure the amount of puree you have when done, and add an equal amount of sugar. I had 1 cup of puree so I mixed it with 1 cup of sugar and put it back into the saucepan.
Using a wooden spoon, cook the mixture down into a thick paste. This takes about 20 minutes or so.
When the paste is thick, line a small square or loaf an with waxed paper and pour the paste into it.
Spread the paste out into the pan and smooth it. Set the pan of guava paste aside in a cool place (not the fridge) for about 24 hours.
Un-mold the guava paste , cut it into blocks, wrap it in waxed paper, and store in the fridge. When you're ready to use it unwrap and serve it up.
There you go, guava paste! Now, once your guava paste is done, what can be done with it besides part of a cheese plate? As it turns out......quite a lot. as I'm finding out.