Frosted Fruits

Prepare the fruits: Wash 300 grams of guavas and cut them in half or quarters, removing seeds if desired. Peel, core, and cut 200 grams of pineapple into small, bite-sized pieces. Slice 100 grams of lime into thin rounds.

In a large pot, combine 250 grams of piloncillo, 500 grams of water, and 5 grams of Mexican cinnamon stick. Heat over medium heat, stirring occasionally, until the piloncillo is completely dissolved and the syrup comes to a gentle simmer.

Add the prepared guavas, pineapple, and lime slices to the simmering piloncillo syrup. Reduce heat to low and simmer gently for 20-30 minutes, or until the fruits are tender but still hold their shape and have absorbed some of the syrup's color and flavor. Do not overcook to prevent mushiness.