Poached spiced feijoas
Mmmm, feijoa season – I look forward to it every year! Poached feijoas keep for months if bottled properly, so you can enjoy that delicious sweet-sour feijoa flavour anytime you want!
- 1 l apple juice
- ½ cup sugar
- 2 star anise
- 2 cinnamon sticks
- 4 cloves
- 1 tablespoon orange zest grated
- 20 feijoas (firm but ripe) ours came from The Feijoa Company
- ½ lemon
- Sterilise jars in a 120°C oven for at least 15 minutes, and boil lids in a pot for 10 minutes. Place juice, sugar, spices and zest in a large pan and bring to a simmer.
- Peel each feijoa and quickly place in a bowl of cold water with a squeeze of lemon juice to prevent browning. Slice feijoas into thirds or halves depending on size and add to simmering juice mixture. Cook for 5-8 minutes or until fruit is just tender and holding its shape.
- Spoon fruit into hot sterilised jars and top up with spiced liquid, seal and let cool; store in a cool, dark place. (Or tip cooled fruit and liquid into a glass bowl, cover and refrigerate; it will keep for up to two weeks).
- Serve with chocolate brownie and ice cream or over cereal or porridge – hot or cold.
The key to this recipe is correctly sterilising the jars and lids. The last thing you want is a bacterial contamination to ruin your precious poached feijoas. I think these feijoas are best served as a foil for a rich dessert like brownie with ice cream – check out this indulgent brownie recipe or this much healthier version. These feijoas would also be awesome served with granola and yoghurt for breakfast, or with steamy hot porridge.