I am willing a cool autumn evening just so I can enjoy the sweetness of honey, bay and wine with the mellow roasted flavours of feijoa. With lashings of cream, of course. Another simple but seductive recipe by Amanda Laird from the New Zealand Herald‘s Viva magazine.
- 12 feijoas
- 2 tablespoons honey
- 3/4 cup sweet white wine
- 4 – 6 bay leaves – preferably fresh
- cream to serve
- Preheat the oven to 180ºC. Grease a baking dish with butter.
- Peel the feijoas and add to the dish with the honey, wine and bay leaves.
- Bake for 30 minutes, basting with the juices twice during cooking. Serve hot with either whipped or pouring cream.