| How To Cook: |
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1. Drain the liquid from the guava shells in a large sieve or colander set over a bowl then turns the shells out on a double thickness of paper towels and pat them dry with another towel.
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2. Pour 1˝ cups of the guava-shell liquid into a small enameled or stainless-steel saucepan and bring to a boil over high heat. Cook briskly until the liquid is reduced to 1cup, then reduce the heat to low and stir in 4 tablespoons of the lime juice. Taste and add up to 2 more tablespoons of lime juice if desired.
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3. Give the arrowroot mixture a quick stir to recombine it and pour it into the simmering guava-juice mixture, stirring constantly until the mixture thickens into a light syrupy glaze. Remove the pan from the heat.
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4. With a pastry brush, spread a thin coating of the glaze evenly all over the inside surface of the baked pie shell. Place the guavas in the pastry shell, cut side down, overlapping the pieces so that they cover the bottom of the shell completely.
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5. Then arrange the remaining guavas in decorative concentric circles on top. Pour the rest of the glaze evenly over the pie, and cool to room temperature.
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6. Serve the pie at room temperature, accompanied by a bowl of the un-sweetened whipped cream.
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