It's feijoa season again but unfortunately after the drought we have experienced this summer the crop is not looking promising. I'm going to be strategic about how I use them this year. We usually have so many we can't get rid of them.
Tonight I made the following recipe. I needed to cook something.
It was pretty simple and the finished dish was good. This will be one we make again.
ITALIANATE BAKED FEIJOAS
Ingredients
- 10 savoiardi (sponge finger biscuits)
- 16 large ripe feijoas, halved, flesh scooped out with a teaspoon
- 200g mascarpone
- 100ml limoncello, white wine or port
- zest and juice of 1 lemon
- 1/4 cup brown sugar
Method
- Preheat the oven to 200°C. Place the savoiardi in the bottom of a 25cm x 15cm or similar ovenproof dish then evenly space the feijoa halves on top. Pour over the limoncello or wine.
- Place tablespoons of mascarpone in between the feijoa halves. Sprinkle the lemon juice and zest on top and then scatter the sugar over evenly.
- Place in the oven for 20 minutes or until everything is bubbling. Remove from the oven and serve with liquid cream if desired.
- Serves 4-6.
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