The recent feijoa crop from our two trees was fantastic. Each day we had at least a bucket of new fruit on the ground. Pretty much everyone in our family love them so plenty get eaten straight away. Lots more were given away.
The rest were cooked in vanilla syrup and preserved for special nights over the rest of the year. I suspect most of them will end up in crumbles and cobblers...and maybe a few in 'Painted Apple Moths' a potent cocktail we make for guests - especially those from overseas.
What seems to be the start of the cold weather was a good excuse to break out a jar and make feijoa cobbler. There is always enough for two nights, and it is always better the second night...or the secret spoonful cold out of the fridge when no one is looking.
Feijoa Cobbler - Cuisine Magazine online
| 25 medium feijoas |
| 1 cup castor or white sugar |
| 100g butter |
| 1 cup self raising flour |
| 250ml milk |
| ½ teaspoon vanilla essence Preheat the oven to 180°C. Halve the feijoas and scoop out the flesh with a spoon. Place the flesh into a small baking dish with a sprinkling or sugar and a little butter and allow to soften in the oven. Cream the sugar and the butter together, Next add the flour, then add the milk and vanilla. Mix until smooth. Remove the baking dish from the oven and pour the batter over the fruit to cover. Place back into the oven and cook for around 30 minutes or until golden brown. Serves 6. |
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