Poached Feijoas
Photography by Claire Aldous .
Try this delicious and easy recipe for transforming an abundance of feijoas and passionfruit. Use firm but ripe fruit otherwise they will collapse when cooked.
INGREDIENTS
½ cup caster sugar
½ cup water
¼ cup white wine
6 passionfruit, pulp removed
long strips zest from 1 large lemon
3 long thin strips fresh peeled ginger
20 Feijoas, peeled
METHOD
Place all the ingredients except the feijoas in a wide saucepan or deep sauté pan, large enough to hold them in a single layer. Bring to the boil, stirring to dissolve the sugar.
Cook for 3 minutes then add the feijoas. Reduce the heat to a very gentle simmer and cook for about 6-8 minutes, turning once, or until tender but not collapsing.
Using a slotted spoon, carefully transfer the feijoas to a shallow bowl.
Place the syrup back over the heat and boil for 5 minutes to reduce a little. Pour over the fruit and cool. Serve at room temperature or chilled with thick yoghurt or cream.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.