Feijoa frenzy
Nicola Galloway gifts us with recipes to help use up that abundance of feijoas.
Walk around my neighbourhood at this time of year and it is clear that it is feijoa season. Fruit hangs over fences and falls to the footpath, and there are boxes of help yourself ‘‘free’’ fruit sitting at driveways. If you live north of Otago, there is a good chance your neighbourhood has a similar sight.
Feijoas, originating in South America, have taken New Zealand gardens by storm, appearing to be almost as prolific as the obligatory lemon tree. With the ideal climate (in most of the country) they are an easy-care, non-deciduous tree (great for hedges), requiring little more maintenance than the time it takes to simply collect the fallen fruit come autumn.
We have four trees and three different varieties – ‘‘Kaiteri’’, ‘‘Apollo’’ and ‘‘Anatoki’’ – that keep us well stocked through April and May. The larger fruit – ‘‘Apollo’’ with their pointy base being the most favoured – are eaten fresh. While the smaller feijoas are scooped and cooked into a simple compote to serve with custard for a quick dessert, or added to a simple sponge pudding.
Cook time: 20minutes Serves 4
Feijoa compote
1 1⁄ cups scooped feijoa flesh (about 2
1kg fruit)
1⁄ cup sugar or 1⁄ cup honey
3 4
Vanilla custard
2 cups milk (can use dairy-free) 2 tbsp sugar or honey
2 tbsp cornflour or custard powder 1 egg
1 tsp vanilla extract (I like to use the one with seeds for this custard)
1 tbsp butter (optional)
Place the scooped feijoa flesh into a saucepan. Choose one that has a wide base so the excess moisture will evaporate during cooking. Heat over a moderate heat and as soon as the juices begin to simmer add the sugar or honey.
Cook, stirring regularly until thickened, about 10-15 minutes.
Remove from the heat, cool, then pour into a jar. Store in the fridge, using within 1 week. Serve with yoghurt and muesli, or custard as follows.
To make the custard, heat the milk in a saucepan until steaming. Remove from the heat.
In a bowl whisk together the sugar or honey, cornflour or custard powder, egg and vanilla. Add a ladle of the milk whisking to incorporate then pour in the remainingmilk, whisking as you do.
Pour back into the pan and heat over a low heat, whisking constantly as the custard thickens.
Cook for a further 2-3 minutes then add the butter, if using, and mix until smooth and silky.
Pour into 4 bowls, add 2 tbsp of the feijoa compote and serve immediately.
This is the kind of pudding that reminds me of my nana. She always served dessertwhen we visited. When we arrived I would always ask whatwas for dessert, with the same reply every time; ‘‘w and s pudding’’. Wait and see!
This is a simple sponge. It is the trapped air in thismixture that brings lightness, so go gentlywhen mixing in the dry ingredients and butter.
Preparation time: 20 minutes Cook time: 20-30 minutes Serves 4
1 portion of feijoa compote (previous recipe) – about 1 1⁄ cups
4
2 eggs
1⁄ cup sugar
4
1⁄ cup plain flour (can use wheat, spelt
2 or gluten-free flour mix)
1⁄ tsp baking powder
2
1⁄ tsp cinnamon
2
30g butter, melted
Preheat the oven to 180C. Lightly grease 4 x 1 cup ramekins or small ovenproof bowls. Or use a single dish about 20-22cm wide.
Evenly divide the feijoa compote between the ramekins, or spread in the base of the larger dish.
Make the sponge batter. In a stand mixer with the whisk attachment (or use a handheld electric whisk), beat together the eggs and sugar on a medium speed until pale and thick – about 4-5 minutes.
Sift over the flour, baking powder and cinnamon. Use a spatula to gently fold together until streaks of flour are still visible.
Add the melted butter and continue to fold until just combined.
Be careful not to over mix so as to keep as much air in the batter as possible.
Evenly spoon the sponge batter into the ramekins (no more than 3⁄ full)
4 or into the larger dish.
Bake for 20-25minutes for the small ramekins, or 25-30minutes for a larger dish, until the sponge is golden on the surface and bounces back when gently pressed.
Serve warmwith cream, ice cream or the custard from the previous recipe.