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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.