Feast out on fabulous feijoas
childhood love affair with feijoas, I’ve gone through the Get Growing archives and searched out the best feijoa recipes. Do you have a to-diefor feijoa recipe that will turn my head? I’d love to try it (I think!). Email email@example.com I made some excellent feijoa liqueur using the damson gin concept that I first saw in NZ Gardener. I basically peeled and halved a bunch of small, ripe feijoas, stuffed them into a wide mouthed bottle, then filled the bottle with caster sugar (whatever would fit down the gaps between the fruit, but the bottle was pretty tightly packed with feijoas) and topped it up with good quality vodka. I sealed the bottle and turned it whenever I remembered (quite a bit at the beginning and not much later on!). After a few months I tasted it – and it was great. Three years later it is fantastic and I only wish I made more of the experimental batch! I’ve made a little more each year but the older it gets, the better it seems! It’s a lovely gold colour and a great hit for visitors.
Ingredients for base • 250g packet of digestive biscuits • 100g butter, melted • 1/2 teaspoon ground ginger Ingredients for filling • 12-15 feijoas (800g) • 1/3 cup caster sugar • 500g cream cheese, softened • 250g sour cream • 1 tablespoon gelatin dissolved in 1/4 cup boiling water • 2 tablespoons icing sugar, sifted • 375g can of caramel sweetened condensed milk Ingredients for topping • 4 feijoas, peeled and sliced into rounds • juice of 1/2 a lemon
To make the base, grease a 20cm loose-bottomed springform tin or pie dish and line sides with baking paper. Crush the biscuits in a plastic bag with a rolling pin, or in a food processor. Add melted butter and ginger, and combine. Turn mixture into baking dish and line the bottom and sides, pressing down with the back of a wooden spoon. Chill in the fridge while preparing the filling.
To make the filling, cook peeled and sliced feijoas with sugar and 1/3 cup of water for 3-5 minutes, until tender. Drain and reserve liquid. Let the fruit cool.
In a large bowl, beat the cream cheese and sour cream together until smooth and creamy. Gradually add dissolved gelatine and icing sugar. Fold in condensed This column is adapted from the weekly e-zine, get growing, from New Zealand Gardener magazine. For gardening advice delivered to your inbox every Friday, sign up for Get Growing at: getgrowing.co.nz milk, then add the cooled fruit. Mix until just combined and pour on to the chilled base. Place in the fridge for at least an hour.
To make the topping, dip feijoa slices into lemon juice as you cut them up. In a small saucepan, heat the reserved liquid from the cooked feijoas. Dip feijoa slices into this hot sugar liquid, then cook quickly, for 20-30 seconds. Remove and drain on baking paper. Continue to cook the sugar liquid down until reduced by half. Arrange fruit slices on top and drizzle sugar syrup over each wedge to serve.