Guava were washed, peeled and cut lengthwise in two. The seeds are separated and them add the cinnamon sticks and a little water. Boil until the seeds begin to separate liquid and darken. You can add extra water if needed. Drain and seeds and cinnamon discarded. The separated liquid is returned to the stove with sugar and guava halves. Boil until the fruits are soft and the liquid reduced to about 1 cup Guava and Strain the liquid until smooth and return to the stove, as puree stirring often to not burn. For the cream cakes and other desserts: To be able to spread out as cream, puree is removed from the heat when the density becomes like yogurt. For the candy or paste, puree stir until it starts to lift off only from the pan. If you are not sure it is thick enough and unstuck, then probably not. The paste is spread out in advance an oily or covered with baking paper a small rectangular court, so that the thickness to be about 0.5 to 1 cm. Since this is very thick, can be formed in a large pot and will not leak. Allow to cool completely. If you are doing a candy, they are cut carefully with a knife. Came to me 15 small candy. * The recipe is Dominican. * If you like sweet, add a bit more sugar. With 1 cup sugar aroma of guava highlights very well without getting too pasta sweet.