Spiced feijoas

Tamara West

If you’ve got them by the kilo, here’s how to get the most out of the finicky feijoa. Serve with dessert, or as a tangy accompaniment to grilled meats. They will easily keep in the fridge once opened for 2-3 months, and if you preserved the jars properly, then I'm sure they will hold over in the pantry until Christmas.

Ingredients

1 ½ cups	Cider vinegar
½ cup	Sugar
½	Vanilla pods
1 knob	Ginger, finely sliced
1	Orange, use the peel only
1 stick	Cinnamon
3 whole	Star anise
½ tsp	Cloves
½ tsp	Peppercorns
3	Cardamom pods
1 kg	Feijoa (Main)

Directions

1. Place all the ingredients except the feijoas into a saucepan.
2. Bring to the boil, stirring often, then simmer for 5 minutes.
3. Meanwhile, peel your feijoas, add them to the hot syrup and let them cook for a few minutes, until they're tender when poked with a sharp knife.
4. Fill a sterilised 1L jar with the feijoas, top up with the syrup, and seal.