Since the weather is turning cooler, posting a recipe for this gorgeous wintry pud seems apt. Don’t forget, if you get overloaded with Feijoas, why not freeze them? So simple: just scoop the flesh and freeze in ziploc bags for easy use later in the year.
Anyway, this lovely dessert is one I tried recently (as I was trying to use up yet another bag of $!#@!* feijoas someone had given me) I also made some Feijoan jam but am going to modify it and then post it. I wasn’t happy with how it turned out..
To make the sauce:
90g unsalted butter
1¼ cups brown sugar
The pudding / topping:
8 feijoas, peeled & diced
½ c white sugar
2 free range eggs
1 c ground almonds
1 c plain flour
1 t baking powder
1/3 c skim milk
Preheat oven to 160 °C.
Place butter, brown sugar and water in pot over medium heat until sugar dissolves – the simplest caramel syrup.. Don’t over cook this, it tastes bitter. Dreamy, creamy caramel is what you want here!
Peel and dice feijoas and spoon evenly amongst 4 greased dishes (single serve).
Pour half of the caramel sauce over the fruit, set aside the other half for serving.
To make the pudding mixture, beat the butter, eggs and sugar together. Sift in the dry ingredients. Mix in the milk and almonds – gently – then spoon it on top of the syrup and fruit mix.
Bake for 25 mins (test before removing) Cool in the dishes for 5-mins and then tip out onto serving plates.
Serve with the remaining caramel syrup and either mascarpone or vanilla ice cream. So simple and rather tasty too!
PS I used to wonder why recipes called for ground almonds in them but once I’d tried them – I was hooked. Not only does it impart a lovely flavour (and don’t be afraid – I’m not a real almond fan but it’s so not what you imagine) it adds moisture..