 | Pink Guava Butter6 servings Beni Velazquez / Chef, Las Vegas, NV |
| • | 4 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 1/2 pound unsalted butter, at room temperature |
Method: | |
| 1. | Combine ingredients and mix well. While the butter is still soft, fill six 2-ounce ramekins, cover with cellophane and chill. |