Feijoa compote and vanilla custard

With children who love to eat the largest feijoas and leave the smallest at the bottom of the fruit bowl, I o en have extra feijoas that need to be cooked up. In exchange for allowing them to eat the largest fruit I enlist their help to get scooping. heir smaller nimble hands can do this so much faster than mine. I then cook the scooped esh into a simple compote. specially delicious served with warm custard, or used as a base in sponge pudding (see right).

PREP TIME:

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4. 5. 6. 7. 8.

30 minutes

FEIJOA COMPOTE VANILLA CUSTARD

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COOKING TIME:

1 ½ cups scooped feijoa flesh (about 1kg fruit) ¹/ cup sugar or ¼ cup honey

20 minutes

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SERVES:

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)

4

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 remaining milk, 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.