FABULOUS FEIJOA DELIGHTS

10 feijoas

4 apples — Braeburn, or use Granny Smith for a more ‘tart’ taste

500g sweet short pastry

1 egg yolk, lightly whisked

Preheat oven to 180ºC.

Grease a 22cm pie or tart dish and line it with pastry — keep the pastry thickness consistent and press pastry together with your fingers to join any extra strips.

Place the completed pastry base in the fridge while you prepare the feijoas and apples.

Peel, core and cut the apples into slices. Using a spoon, scoop out the feijoa flesh then place the apples and feijoas into a pot.

Over a medium heat, cook the feijoa and apple, mix until the apples soften (approximately 5 minutes).

Drain any excess liquid before leaving the mixture to cool.

Once the fruit mixture cools, spread it over the pastry base.

Cut the 25cm long pastry into strips 1-2cm in width and arrange in a lattice pattern over the fruit.

Brush pastry with egg yolk and bake for approximately 30 minutes until the pastry is golden.

Dust the pie with icing sugar and serve with plain yoghurt.

6 feijoas, peeled and chopped

8 stalks of rhubarb

4 Granny Smith apples, peeled, cored and sliced

25g of butter

⅓ cup of brown sugar

1 cup all purpose flour

½ teaspoon ground ginger

½ teaspoon cinnamon

Preheat oven to 180ºC.

Simmer rhubarb and apples for a few minutes until just tender.

Mix raw feijoas with cooked apples and rhubarb with cinnamon and ginger.

Place fruit in the bottom of a lightly greased baking dish.

In a bowl, combine the flour, butter and sugar and rub together with your fingers to make crumble.

Sprinkle mixture over fruit in baking dish.

Bake until topping looks golden and crunchy (about 20 to 30 minutes).

Serve with vanilla ice cream.