HONEY POACHED FEIJOAS
I have been surprised to see so many feijoas growing in our region this season. I was kindly given a bag to cook with and it has been such a treat to have so many to enjoy.
Poaching feijoas is very easy and I found the ginger and cardamom enhanced the unique flavour of the feijoas. They are lovely served simply alongside yoghurt or as we did served warm with ice cream.
Preparation time - 10 minutes
Cooking time - 15 minutes
Skill - easy
Serves 3-4
ingredients
2 cups water
¼ cup honey
½ cup raw cane sugar
5 g fresh ginger, sliced thinly
5 cardamom pods, lightly crushed
10 feijoas (approx), peeled
Method
Add all the ingredients, except the feijoas into a medium sized saucepan.
Bring the ingredients to the boil, then reduce the temperature to a gentle simmer.
Add the peeled feijoas to the liquid (cut the larger ones in half so they cook evenly). Place a paper cartouche (circle) on top of the liquid and cook until the feijoas are tender for 10-12 minutes.
Cool in the liquid and store in the refrigerator for 3-4 days.
Alison Lambert