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.
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Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!