These feijoas, cooked in a mulled wine syrup, will add the little extra warmth and spice required in the late autumn diet. The yoghurt parfait keeps well in the freezer and is best made a day in advance. Serve the feijoas warm or at room temperature.
Feijoas and parfait
| 6 | Egg yolks |
| 150 g | Caster sugar |
| 1 cup | Feijoa, pureed |
| 100 ml | Cream, whipped |
| 150 ml | Greek yoghurt |
| 1 cup | Red wine |
| ½ cup | Sugar |
| ¼ tsp | Ground cinnamon |
| ¼ tsp | Ground ginger |
| ½ | Oranges, finely grated zest |
| 20 medium | Feijoas, scooped (Main) |
Vanilla glazed popcorn
| 40 g | Popcorn |
| 2 Tbsp | Oil |
| 50 g | Butter |
| 60 g | Sugar |
| 30 g | Honey |
| ½ tsp | Vanilla extract |
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Directions
Red wine feijoas and parfait
- Line a 22cm x 10cm loaf tin with baking paper.
- Bring a saucepan filled to 5cm with water to a simmer.
- In a metal bowl whisk yolks and sugar together, then place over the simmering water and whisk until light and fluffy. An electric hand-beater is great for this. Do not overheat or the egg will curdle. Remove from the heat and continue whisking until completely cool.
- Gently fold in the feijoa puree, whipped cream and yoghurt, pour into the loaf tin then place in the freezer overnight.
- Boil red wine and sugar, spices and zest. Reduce until syrupy then add feijoas and simmer very gently for 4 minutes.
- Remove parfait from freezer 10 minutes before serving.
- Cut thick slices and top with red wine feijoas. Garnish with vanilla glazed popcorn (below).
Vanilla glazed popcorn
- Pop 40g of popcorn with 2 Tbsp of oil in a saucepan with a lid over a high heat. Once corn starts to pop, reduce heat and shake the pan to ensure even cooking. (Or use a convenient packet of plain microwave popcorn.)
- For glaze, melt together 50g butter, 60g sugar, 30g honey and ½ tsp pure vanilla extract.
- While glaze is still hot, add popcorn and toss to coat completely. This can be made the day before and kept in an airtight container.
