Fab feijoas and figs (+ recipes)

Beware, two of our popular autumn fruits - feijoas and figs - can be addictive.
The fragrant feijoa - scooped out of the skin - is a healthy, moreish snack. It's hard to stop at one.
They are rich in vitamin C and fibre, with just 46 kilojoules for each 30 grams of fruit.
Feijoas are called pineapple guavas in the United States and Australia. New Zealand is the only country that grows feijoas in commercial quantities and larger varieties are plentiful this season.
Their unique flavour can be enjoyed raw or cooked. Feijoas are ready to eat when slightly soft. The centre section of the freshly cut fruit should be clear and jelly-like. If the centre is hard and white it is unripe. If it is brown and translucent it is past its prime.
Firm feijoas should be stored at room temperature to ripen. Once soft, keep them in the refrigerator. Because the skin is tart it is not usually eaten although unpeeled feijoas are great in jams or pickles.
Figs are a luxury for many of us - unless you grow them. Once mature, the prolific trees provide enough for neighbours and friends to enjoy as well. Figs make superior treats when served with mozzarella, parma ham, duck and rabbit. However, they are also excellent as snacks eaten whole.
There are hundreds of varieties of figs, all having in common a soft flesh and a centre of tiny edible seeds. They range in colour from purple-black to almost white and in shape from round to oval.
They're extremely perishable and should be used soon after picking.
RECIPES
MULLED FEIJOAS
1 1/2 cups rose wine or gewurtzraminer
1/4 cup sugar
2 star anise
4 whole cloves
1 vanilla pod
8 feijoas
Combine  wine and sugar in  saucepan. Bring to  boil, stirring, until  sugar is dissolved. Add  spices and vanilla pod. Simmer for  four to five minutes.
Peel and halve  feijoas. Add to  wine. Poach for five minutes or until just cooked.
Remove from  heat and cool. Great served with whipped cream flavoured with vanilla paste. Serves 4-6.
BAKED FIGS WITH MOZZARELLA
A simple but stunning starter.
6 large fresh figs
100g fresh buffalo mozzarella, sliced
2 tbsp New Zealand extra-virgin olive oil
1 tbsp balsamic vinegar
Freshly ground black pepper to taste
Preheat  oven to 200C. Remove fig stems. In each fig, make two cuts at right angles to each other, cutting from  top to halfway down. Insert  slice of mozzarella in each cut.
Place in  baking pan. Drizzle with olive oil and balsamic vinegar and season with black pepper. Bake for 10 minutes. Serves 6.
FIVE-MINUTE FEIJOA JAM
Remove any blemishes from the feijoas but leave the skins on - they add superb flavour and a dash of colour, too.
1kg ripe feijoas
Juice of 2 lemons
1/2 cup water
1kg jam-setting sugar
Top and tail  feijoas. Leave  skins on.  Coarsely chop in food processor.
Place in  saucepan with  lemon juice and water. Bring to  boil. Stir in  sugar until dissolved. Simmer for four minutes.
Discard any foam from  top. Pour into hot, sterilised jars and seal.
Makes about 8 cups.
CHICKEN & FIGS
2 large chicken breasts, halved lengthwise
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
1 cup red wine
8 large fresh figs, halved
1 tbsp wholegrain mustard
2 tbsp coarsely chopped rosemary leaves
Sprinkle  chicken with  paprika, salt and pepper. Heat oil in  large frying pan. Add  chicken breasts and brown both sides, about two minutes per side. Add  wine and figs, mustard and rosemary. Cover and simmer for about five minutes or until  chicken is cooked through.
Remove  chicken  and rest in  warm place.
Reduce  wine and fig sauce until thickened. Serve over  chicken.
Excellent served with creamy polenta. Serves 4.
FAB FEIJOA CAKE

Cake: 3 large feijoas, peeled and sliced
3/4 cup caster sugar
2 large eggs
125g butter, softened
1 tsp vanilla essence
1 3/4 cups self-raising flour
3/4 tsp each: baking soda, ground cinnamon
Filling: 1 cup cream
2 tbsp icing sugar
2 large feijoas, peeled and thinly sliced
Topping:  Icing sugar
Preheat  oven to 180C. Lightly grease  23cm cake pan and line  base with baking paper. Place  feijoas in  food processor with  caster sugar, eggs, butter and vanilla. Process until smooth.  Transfer to bowl. Sift  flour, baking soda and cinnamon. Fold into  feijoa mixture. Do not over-mix. Tip into  prepared cake pan. Bake for 30-35 minutes, until  skewer inserted in  centre comes out clean. Cool for five minutes, then remove from  pan and  place on wire rack. When
cold, cut in half through  centre.
To prepare  filling, whip  cream and icing sugar together until thick. Spread half on  base of  cake. Top with  sliced feijoas. Cover with  remaining cream and replace  top half of  cake. Dust liberally with icing sugar. Serves about 8.
www.janbilton.co.nz