Preparation:

In a saucepan over medium heat. Cook and continually stir chopped guavas and 2 oz. sugar until sugar dissolves. Place on a flat pan and set aside to cool. 

Dough

• Using a dough hook in a stand mixer, combine dry ingredients, butter, shortening and milk.
• On medium speed knead for 3 minutes or until a soft dough is formed.
• Remove dough from the mixing bowl and place on a lightly floured tabletop. 
• Using a rolling pin, roll dough into a rectangular shape with 1cm thickness.
• Evenly spread chopped guavas over dough and gently roll dough to form a log.
• Fold and press together both ends of log to seal and prevent guava filling from escaping. 
• Loosely wrap dough in parchment paper. Then wrap in a quality foil paper. Fold and press together all ends tightly.
• Place medium sized plate that is able to fit in your rectangular shaped baking pan in an upside position.
• Pour just enough water in pan to almost completely submerged plate. Place wrapped log on plate and carefully place in oven. 
• Bake for one hour at 350 F. 
• Remove from oven and allow to cool. Remove papers, cut and serve with sauce.

Sauce

• In a stand mixer using the paddle attachment, cream butter and sugar until light and fluffy.
• Add condensed milk, vanilla, rum, and guavas until all combined.

Scorched Conch – Cover

4 PORTIONS

• 4 Medium Size Fresh Conch (Skinned & Washed- note: do not remove horn)
• 1 Medium Onion (Thinly Sliced)
• 1 Goat Pepper (Finely Chopped)
• 2 Medium Persian Limes
• 2 Sour Oranges
• Salt to Taste

Preparation:

Using a sharp Chef knife score each conch from end to end to create vertical and horizontal lines. Place in large shallow bowl or container. Season each conch taste with salt and pepper. Even distribute onions, juice of limes, sour oranges and serve.