Heavenly pie is worth kitchen concentration
Frozen juice concentrates -- guava, lilikoi, etc. -- are among our local miracle ingredients. Inexpensive and ready-to-use (just thaw!), they go into all manner of baked goods, not to mention marinades and more.
If you have any left over, there's no storage problem, just make up a cool pitcher of juice.
Elizabeth Galas e-mailed in search of recipes using guava juice concentrate. "I'm anxious to get a few, since I so much like the taste of guava."
In the past, we've printed recipes for chiffon cakes and pies, bar cookies, sorbet, creme brulee and pound cake -- all made with guava juice concentrate. In the non dessert category, we've shared recipes using juice concentrate in marinades for lamb and chicken.
To find these recipes, go to our Web site, www.starbulletin.com, and type "guava juice concentrate" into the search box. Try "lilikoi juice concentrate" and you'll get some other ideas, including lilikoi curd. The flavors are pretty much interchangeable.
For Galas' request, I hunted up something summery, finding an oldie but goodie, the Angel Pie, a light, creamy pie with a meringue shell. It takes some work, but it's mostly done by your electric mixer. Takes some time, too -- an hour to bake the meringue, and then you have to let it cool in the oven. The effort shows, though, and the resulting pie -- it's like eating air. Nicely flavored air.
One hitch: You need four egg yolks, but only two whites. If this offends your sense of symmetry, you can double the proportions for the meringue and use the extra to make some meringue cookies. Just scoop the fluffy meringue onto cookie sheets and bake alongside the pie shell. They turn out like baked marshmallows, if you can imagine that.
Guava Angel Pie
Adapted from "Our Anniversary Favorite Recipes" from the Maui Extension Homemakers Council (1980)
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
4 egg yolks
2 tablespoons sugar
1/4 cup frozen guava juice concentrate, undiluted, thawed
1 teaspoon grated lemon or orange rind
2 cups whipped cream
Preheat oven to 275 degrees. Grease a 9-inch pie pan.
To make shell: Beat egg whites with salt and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread on bottom, sides and over the rim of pie pan (this keeps the meringue from slipping down). Bake 1 hour, then turn off oven and let pie shell cool.
To make filling: Beat yolks until smooth and lemon-colored. Beat in sugar, then stir in juice concentrate and lemon rind. Cook over medium-low heat, stirring frequently, until thickened, about 10 minutes. Cool.
Cover bottom of cooled meringue shell with whipped cream. Add layer of guava filling, then top with more whipped cream. Chill 8 to 10 hours.
Nutritional information unavailable.
Send queries along with name and phone number to: "By Request," Honolulu Star-Bulletin, 500 Ala Moana, No. 7-210, Honolulu 96813. Or send e-mail to email@example.com