Recipe: Bahamian guava duff

12-15 large Guavas
3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/4 cup butter
1/4 cup crisco
2 egg seperated
2 teaspoons vanilla

METHOD:

12 to 15 large guavas cored and pealed. Rub cores through sieve to obtain some of the pulp, and mix with cut up
guavas. Add sugar to taste.

DOUGH:

Beat butter, crisco with the sugar then beat in the egg yokes. Sieve flour, baking powder and salt and fold in. Add
vanilla. Divide dough into 3 balls. Place in refrigerator for 1/2 hour until firm. Spread out each of the balls on a
piece of foil; cover with Guava. Starting from one end, fold into roll. Cover with foil, then place in baking bag and
seal. Boil for 1 hour in a large pot with hot water. Slice and serve warn with Butter Sauce.

BUTTER SAUCE:

1 cup granulated sugar
1 cup butter
2 egg whites
2 teaspoons vanilla

METHOD:

Beat egg whites in dish until foamy. Cream butter and sugar in a separate dish until sugar has dissolved. Gradually
add egg whites and vanilla and continue beating till smooth. Add to top of warn Guava Duff when serving.