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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.