l made this last year and it is really tasty, l put it in the dish and it has stored well, except l can eat it just on its own it is so tasty ;-))
This recipe is from the NZ Gardener magazine from last year
Feijoa Paste
Serve with a tangy cheese and freshly baked oatcakes Makes 800g
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 sugar per 500g feijoas Put feijoa peel and cores and roughly chopped apple into a pan; barely cover with the 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 it is ready the spoon should start to meet resistance and the mix 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 mix 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 place, then cut into cubes when cold and firm Dust with icing sugar and pack in a tin or jar, or place in a box lined with waxed paper, with added sifted icing sugar
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