GIN­GER AND CARDAMOM POACHED FEI­JOAS

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.