These feijoas are poached in a lime and ginger-scented riesling syrup and served with a vanilla-flavoured cream. They make the perfect autumn dessert and are just the right colour to serve on St Patrick's Day on March 17.
- Bring 2-3 cups riesling, the zest and juice of 1 lime or orange, 2 Tbsp honey, a few mint leaves and a small thumb of sliced ginger to the boil. Add peeled feijoas and simmer gently until tender.
- Whip equal parts fresh cream and creme fraiche (or mascarpone) with the seeds from a small vanilla pod.
- Serve warm feijoas with the freshly whipped cream and drizzle with strained poaching liquor that has been reduced to a syrup.
More of Warren's green, St Patrick's Day-inspired dishes