1 cup of guavas cut into slices
1/2 cup of candied orange peel, chopped
1/4 cup of crystallized cherries, chopped
1 tablespoon of grated lime zest
1/4 cup of all-purpose flour sifted
1/4 cup of butter or margarine for the dough
1/4 cup of sugar
1/4 cup of heavy cream fresh or canned
4 1/2 large tablets of dark chocolate
3 tablespoons of butter or margarine (for the topping)
1 cup of guavas cut into slices
1/2 cup of candied orange peel, chopped
1/4 cup of crystallized cherries, chopped
1 tablespoon of grated lime zest
1/4 cup of all-purpose flour sifted
1/4 cup of butter or margarine for the dough
1/4 cup of sugar
1/4 cup of heavy cream fresh or canned
4 1/2 large tablets of dark chocolate
3 tablespoons of butter or margarine (for the topping)
Mix the guavas, orange peel, cherries, lime zest, and flour in a small bowl
Mix well until all the fruits are coated with flour
Mix the butter or margarine, sugar, and heavy cream in a small saucepan
Heat slowly, stirring constantly, only until the mixture bubbles
Remove from heat
Cautiously add the guava mixture
Mix well until everything is well combined
Allow to cool slightly
Pour into spoonfuls (fill the spoons - of butter or margarine - and remove the mixture, allowing it to fall, in small mounds, onto a large greased plate)
Aftrwards, with a spatula, shape these mounds into spheres with a diameter of about 4 cm
Bake in a moderate oven preheated for 10 minutes or until firm
Remove with a spatula and allow to cool completely
Melt the chocolate with 3 tablespoons of butter or margarine in a water bath
Mix well
Spread over the biscuits, almost to the edges
Store in a fresh place until the chocolate is firm
Turn the chocolate side down when serving
The best way to store the florentines is in an air-tight container, between sheets of waterproof paper.
