Guava Pound Cake

• 1 purchased pound cake
• 1 pint blackberries, for garnish
• Powdered sugar, for garnish
• 14 ounces whole guavas in syrup
• 3 ounces sweetened condensed milk
• 2 ounces cream cheese
• 1 1/2 tablespoons freshly squeezed lime juice
• 14 ounces whole guavas in syrup, cut into 1/2-inch pieces
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 2 tablespoons butter
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

1. For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.
2. For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender.
3. Process mixture until smooth.
4. Strain the mixture into a bowl.
5. Discard the seeds.
6. Set aside.
7. For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan.
8. Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes.
9. Cover and chill.
10. (Can be made 2 days ahead).
11. Serve warm or at room temperature.
12. To assemble the pound cake: Place a slice of pound cake onto a serving plate.
13. Drizzle with the guava cream.
14. Top with a spoonful of guava compote.
15. Garnish with 4 blackberries.
16. Dust with some powdered sugar and serve.

cake, blackberries, powdered sugar, guavas, condensed milk, cream cheese, freshly squeezed lime juice, guavas, brown sugar, sugar, butter, ground cinnamon, vanilla

Taken from www.foodnetwork.com/recipes/marcela-valladolid/guava-pound-cake-recipe.html (may not work)