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Julie Biuso is one of my favourite food writers and cooks. I have several well-marked copies of her Italian and Mediterranean recipe books and love them end to end.

On her site A Feast for the Senses, there is a lovely little recipe stash which includes this one for feijoas poached in a wine syrup. She says “the dish, strange though it may sound, is divine to eat and very pretty to look at.”


Serves 6


  • 3/4 cup granulated sugar
  • 1 1/2 cups water
  • 3/4 cup full-bodied, inexpensive red wine
  • 20-30 ripe but firm feijoas
  • cream or plain, unsweetened yoghurt for serving


  1. Put the sugar, water and wine into a saucepan. Set the pan over a low heat and dissolve the sugar, stirring occasionally.
  2. Either slice the feijoas in half and scoop out the flesh or peel and cut lengthwise (looks more effective). Add the fruit to the sweetened wine in the pan and bring to the boil. Lower the heat and cook gently for 5 minutes.
  3. Transfer the feijoas to a bowl using a slotted spoon, then gently boil the liquid in the pan until it is reduced and syrupy (this takes about 15-20 minutes). Pour syrup over the fruit, then set aside. Serve the feijoas at room temperature with lightly whipped cream or plain, unsweetened yoghurt.