Ate de guayaba

Wash the Guavas thoroughly and trim off the stem and blossom ends. Cut each Guava into quarters.

Place the quartered Guavas in a large pot with the Water and the Mexican cinnamon stick. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the Guavas are very soft.

Remove the Mexican cinnamon stick from the pot. Carefully pass the cooked Guavas and their liquid through a food mill or a fine-mesh sieve, pressing firmly to extract all the pulp and juice, discarding the seeds and skin.