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 |
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.
More feijoa recipes from Geoff