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I’ve teamed up with Tant’ Sannie se Melk Tert to tell ya’ll about a fun recipe challenge which involves creating a recipe adding this proudly South African ”milk tart” liqueur as an ingredient.  The prize is pretty awesome as you could stand a chance of winning SMEG kitchen appliances to the value of R30 000 (I mean… OMG!) and get featured in their 2019 digital recipe book.

Visit the official Tant’ Sannie website and get all the info about this competition here. Be sure to give them a follow on Facebook and Instagram too.

So my first recipe to inspire you all to get cooking with Tant’ Sannie is my ”grown up” version of guavas and chilled Ideal milk. This combination reminds me so much of my childhood. Spending all day in the sun playing Marco Polo in the pool, and finally resting inside with a big bowl of tinned guavas and ice cold Ideal milk (evaporated milk). The simple joys of life.

With this fond memory in mind, I made poached spiced guavas and rooibos &  Tant’ Sannie liqueur infused Ideal milk topped with oat crumble for some texture. How proudly South African is that? Served chilled, this dessert is delightfully nostalgic and comforting.

“Grown Up Guavas & Ideal Milk”

Ingredients
Poached guavas
6 – 8 ripe firm guavas, peeled and halved
2 c (500 ml) water
1 c (250 ml) castor sugar
2 cinnamon sticks
5 star anise
5 cloves

Tant’ Sannie & Rooibos Infused Ideal Milk
1 tin of full cream Ideal milk (evaporated milk)
3 rooibos tea bags
½ c (125 ml) Tant’ Sannie liqueur

Oat Crumble
½  c (125 ml) cake flour
1 c (250 ml) rolled oats
½  c (125 ml) ground almonds or desiccated coconut
½ c (125 ml) castor sugar
125 g salted butter, melted

Method

Poached guavas:
Heat the water, sugar and spices together until simmering.
Add the prepared guavas and simmer gently uncovered for 15 – 20 minutes. Or until tender but not mushy! Remove with a slotted spoon and allow to cool completely. Meanwhile reduce the sugar water mixture to half the amount to create a thin syrup. Allow to cool completely before pouring over cooled guavas. Keep chilled until ready to serve.

Infused Ideal Milk:
Heat ideal milk, Tant’ Sannie liqueur and rooibos teabags together until it starts to boil. Lower heat and gently simmer for 10 minutes. Remove from the heat and allow to steep for as long as possible. Allow to cool then chill until ready to serve.

Oat Crumble:
Mix crumble ingredients together until well combined and crumbly. Spread out onto a baking sheet and bake at 180°C for +- 20 minutes or until golden and crunchy.

To serve:
Serve poached guavas in bowls with infused ideal milk and top with oat crumble!
Eat immediately!

Tip: On colder days, serve guavas warm.

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