Feijoa Topsy Turvy Feijoa Cake
Feijoa and Apple Sorbet
Recipe: From This NZ Life by Jenny Garing
Time: 1½ hours (with ice-cream maker)
350g Heather's Whole Peeled Frozen Feijoas, chopped
1 tablespoon lemon juice
200ml apple sugar syrup (recipe below)
Apple sugar syrup
1½ cups apple juice
1½ cups sugar
1. To make the syrup, bring the apple juice and sugar to a boil, boil for 5 minutes then cool thoroughly before use. This syrup will keep in a jar in the fridge for a few months.
2. Purée the feijoas and lemon juice in a blender or food processor. Add the apple syrup and blend to combine. Taste it for sweetness and adjust with a little more syrup or lemon juice as required.
3. Pass the purée through a sieve. Put the mix into an ice-cream maker and churn until it reaches sorbet texture. You can freeze this sorbet in a container, but it is only best for a day or two. If you don’t have an ice-cream maker, put the mix in a container or tray and pop it into the freezer until it is almost frozen. Transfer it into your food processor or blender and blitz it to break up the ice crystals. Refreeze until ready to eat.
Feijoa Chocolate Bliss Balls
25 medium feijoas
1 cup of sugar (I used coconut sugar)
1 cup self-raising flour
½ teaspoon vanilla
Take the frozen feijoas out of the freezer to defrost. Cut each feijoa in half and drain any excess liquid. Preheat the oven to 150⁰C. Place the drained feijoas into a baking dish and sprinkle with sugar and a little butter and allow to soften in the oven.
Cream the butter and sugar together. Next add the flour, milk and vanilla. Mix until smooth. Remove the baking dish from the oven and spoon the batter over the fruit to cover. Place back in the oven and cook for 30 minutes or until golden brown. Serve with ice cream and cream.