I have been  surprised to see so many feijoas growing in our region this season.  I was kindly given a bag to cook with and it has been such a treat to have so many to enjoy.  

Poaching feijoas is very easy and I found the ginger and cardamom enhanced the unique flavour of the feijoas.  They are lovely served simply alongside yoghurt or as we did served warm with ice cream.

Preparation time - 10 minutes

Cooking time - 15 minutes

Skill - easy

Serves 3-4

ingredients

2 cups water

¼ cup honey

½ cup raw cane sugar 

5 g fresh ginger, sliced thinly

5 cardamom pods, lightly crushed

10 feijoas (approx), peeled 

Method

Add all the ingredients, except the feijoas into a medium sized saucepan.

Bring the ingredients to the boil, then reduce the temperature to a gentle simmer.

Add the peeled feijoas to the liquid (cut the larger ones in half so they cook evenly). Place a paper cartouche (circle) on top of the liquid and cook until the feijoas are tender for 10-12 minutes.

Cool in the liquid and store in the refrigerator for 3-4 days.