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!
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.
- apple juice 1 litre
- sugar ½ cup
- star anise 2
- cinnamon sticks 2
- cloves 4
- orange zest 1 tablespoon, grated
- feijoas (ours came from The Feijoa Company) 20 firm but ripe
- lemon ½
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.