Preparation:

Peel guavas, being careful not to remove too much of the meat with the skin. Cut guavas in half and scoop pulp and seeds out with a spoon. Place seed and pulp in a blender or food processor to separate. Sieve mixture to separate seeds from pulp and set aside for sauce. Slice guava into thin strips and place in a sauce pan with ¼ cup of water and ¼ cup of sugar. Boil for 10 minutes, remove from heat allow to cool.

Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about ¼ “ thick in an oblong shape. Spread guava over dough leaving a 1” border . Roll dough allowing the guava to layer . Once you reach the end of the dough pinch the opens to seal in the guavas. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan/pot of boiling water ensure completely covered. Boil for 1 ½ hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce.

Preparation:

Cream butter and sugar until blended and fluffy. Gently add eggs to butter mixture until smooth. warm duff. ENJOY!!!

Whip eggs and vanilla in separate bowl. Last add rum and guava pulp. Serve over