Feijoa, ginger and almond crumble. Photo / Babiche Martens
Feijoa, ginger and almond crumble. Photo / Babiche Martens
Serves 4
8 -10 large feijoas
1 Tbs butter plus 60g extra for the topping
1 Tbs honey
100ml dessert wine
1/3 cup brown sugar
1 tsp baking powder
40g ground almonds
2 Tbs finely chopped crystallised ginger
60g plain flour
Cream or vanilla ice cream to serve
1 Preheat oven to 200C. Peel and slice the feijoas.Butter a baking dish with the tablespoon of butter. Place the feijoas in the dish and drizzle with honey then pour over the dessert wine.
2 Make the crumble topping by mixing the brown sugar, baking powder, ground almonds and ginger. Rub the butter into the flour with your fingertips until crumbly with visible small pieces of butter.
3 Combine the butter mixture with the sugar and almond mixture then spoon over the feijoas. Bake for approximately 30 minutes or until golden and bubbling. Serve hot with cream or vanilla icecream.
