GINGER AND CARDAMOM POACHED FEIJOAS

Ready in 15 mins Serves 4-6 12 feijoas, peeled and halved

1 cup water

¼ cup sugar

¼ cup honey

1 tsp ground ginger

8 cardamom pods, crushed with the back of a knife Greek yoghurt, to serve (optional)

Gently simmer all ingredients for 10 minutes. Remove and discard cardamom pods, then cool and chill until needed or up to 5 days. Serve chilled, with Greek yoghurt if desired.

Annabel says:

Stewed feijoas make excellent breakfast fruit and are useful as a base for a range of wonderful desserts. They also bottle well. Fill cooked fruit into hot, sterilised jars, and overflow with boiling syrup before sealing with screw-top lids. It’s a taste of Kiwiana like no other.

GINGER AND CARDAMOM POACHED FEIJOAS