Dulce de Guayaba (Guavas in Piloncillo Syrup)

Instructions

1. Wash the guavas and trim off both ends. Halve each one and scoop out the seedy center with a small spoon, leaving a shell of firm flesh about 1/4 inch (6 mm) thick.
2. Set aside 60 ml of the water. Put the piloncillo, the remaining water and the cinnamon sticks in a wide, nonreactive saucepan over medium heat and stir until the piloncillo dissolves and the syrup comes to a boil, about 5 minutes.
3. Lower the heat, add the guava shells in an even layer and simmer gently, uncovered, for 15 minutes, turning them once with a spoon.
4. Keep simmering until the guavas are tender when pierced with a skewer but still hold their shape and the syrup has thickened to a light honey consistency that coats a spoon, 15 to 20 minutes more. If the syrup gets too thick before the fruit is tender, stir in the reserved 60 ml water, a tablespoon at a time.
5. Stir in the fresh lime juice and simmer 2 minutes, then take the pan off the heat and remove the cinnamon sticks.
6. Let the guavas cool in the syrup for at least 30 minutes so they absorb it, then serve in small bowls with plenty of syrup, at room temperature or chilled.