Poached Feijoas
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.