| # | Message | Posted |
|---|---|---|
| #1 | Chef_dottypea May 13, 2011, 6:27 pm | |
| #2 | I have tried all sorts of ideas to make feijoa paste but they don't work out.I'd hate to think how many kg of yummy feijoas I have wasted! | Chef_dottypea May 14, 2011, 6:27 pm |
| #3 | "Paste" is made by reducing. So all you need is feijoa pulp and sugar. Where is your problem? | Chef_uli May 18, 2011, 6:17 pm |
| #4 | I am well aware of how to make paste.I make several batches of quince paste every year.Just my attempts with feijoa pulp and sugar have not set. Anyway, your reply is not necessary - I received an email with a recipe for feijoa paste, made it last night, and it is awesome.Staff thoroughly enjoyed today. | Chef_dottypea May 18, 2011, 7:47 pm |
| #5 | Could you please post your fejoa paste please dottypea. MANY THANKS | Chef_johne21 May 18, 2011, 9:10 pm |
| #6 | I'd love it too please Dotty - thanks. | Chef_books4nz May 18, 2011, 10:08 pm |
| #7 | I would like it too as quince paste recipe didnt work for me either | Chef_katalin2 May 19, 2011, 5:33 pm |
| #8 | Feijoa paste from last months (April) NZ Gardener and it is nice l made it Feijoa paste This is a must when you have a glut of feijoas. Serve with a tangy cheese and freshly baked oatcakes Makes 800g Ingredients 10 ripe medium sized feijoas (about 1kg) 3 cooking apples 600mls water 600g sugar Use a potato peeler to remove skin from feijoas. Roughly chop fruit and weigh: you need 300g of sugar per 500g of fruit Put feijoa peel and cores and roughly chopped apples into a pan; barely cover with water. Cook until soft and mushy, about 10 minutes Strain through a fine sieve, pressing firmly to get all the liquid from the apple In a large heavy bottomed pot cook chopped feijoas in this liquid until soft Push through a sieve or mash Add sugar to the feijoa pulp; stir until dissolved Cook slowly on the lowest heat, stirring every 2-3 minutes until thick This will take about 3hrs - when its ready the spoon should start to meet resistance and the mixture will start to come away from the sides Pour while hot into straight sided sterilised jars and seal with lids As an alternative, line a straight sided flat dish with baking paper Pour in mixture and smooth over with a knife Give the dish a couple of taps on the bench to settle the paste Leave to set for 2-3 days in a warm dry place, then cut into cubes when cold and firm Dust cubes with icing sugar and pack in a tin or jar, or place box lined with waxed paper, with the added sifted icing sugar | Chef_griffo4 May 19, 2011, 6:28 pm |
| #9 | griffo, you beat me to it!It is a really yummy paste. | Chef_dottypea May 19, 2011, 6:36 pm |
| #10 | thanks so much griffo and dottypea:) will make some at the weekend as we have had a good crop this year. | Chef_katalin2 May 19, 2011, 6:49 pm |
| #11 | I'd love it too please Dotty - thanks. | Chef_books4nz May 19, 2011, 10:08 pm |
| Topic | Replies | Last post |
|---|---|---|
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| My feijoa jelly hasn't set. I've poured it into | 9 | May 10, 2012, 12:59 pm |