If you love cooking, or even just enjoy food for food's sake, you should visit Henrie's Hotch Potch, the Highlife regular recipe column for a truly amazing website: www.iafrica.com.

A food guru if ever there was, Henrie Geyser does not supply just any old kind of recipe, randomly pinched from the yellowing pages of Your Average Cookbook. Rather, the wondrous menus that grace the pages of Henrie's Hotch Potch each week have come to exist through endless experimenting and tasting, night after night of gleeful peeling, chopping, stirring, stuffing, straining, baking, grilling, frying and braaiing - wooden spoon in one hand, glass of wine in the other.

We are fortunate enough to have been given permission to reproduce a few of Henrie's recipes, just so that we can get a taste! To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here

Ingredients

8 - 10 fresh guavas, peeled and halved
2 cups water
1 cup of sugar
1 teaspoon cinnamon powder
(Optional – a tot of rum, brandy or your favourite liqueur)
250ml lightly whipped cream

• Pour the water and sugar into a saucepan and slowly bring to the boil, stirring well until sugar has dissolved

• Add the cinnamon powder, brandy and guavas and poach gently until guavas are soft

• Now you have a choice – either serve the guavas as they are, in the syrup and with the cream poured over, OR you can force the guavas through a sieve, making about 2 cups of puree

• Add a little of the poaching syrup and let it cool, then fold it into the whipped cream

This is a lovely winter dessert and very healthy because of the high vitamin C content

Serves 4

Henrie

To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here