Guava paste

Guava paste is a dense, sliceable preserve made by cooking guava pulp with sugar until it thickens and sets. It is also known as guava cheese or dulce de guayaba.

Pair thin slices with a firm, salty cheese such as Manchego or cheddar; the sweet paste and savoury cheese are a classic combination. You can also serve it with crackers or bread.

Yes. Slice or dice it into hand pies, pastries and biscuits, or place a strip inside pastry before baking. If it is too firm to spread, warm it gently with a splash of water until soft.

Cut it into small cubes and warm them gently in a saucepan with a splash of water, stirring until smooth. You can also microwave a small portion in short bursts, stirring between each.

Wrap the cut surface tightly or put the paste in an airtight container, then refrigerate it. Use a clean knife each time, and discard it if you see mould or notice an unusual smell.

No. Guava paste is cooked until firm enough to slice, while guava jam stays soft and spreadable. Jam can work in a recipe that needs a filling, but it may leak or make pastry soggy where paste would hold its shape.

Yes. Use guava paste in the same way with cheese or in pastries; both are firm, sweet fruit pastes, though guava has a distinct tropical flavour.