Well, temperatures have certainly dropped here and the relatives in New Zealand have the fires going already, so it’s crumble weather as far as I am concerned. This recipe really appeals with its combination of sweet feijoa, spicy ginger and crunchy almonds. It is created by my favourite feijoa chef, Amanda Laird, for the the New Zealand Herald’s annual selection of feijoa recipes in its Viva magazine.
FEIJOA, GINGER & ALMOND CRUMBLE
- 8 -10 large feijoas
- 1 tablespoon butter plus 60g extra for the topping
- 1 tablespoon honey
- 100ml dessert wine
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 40g ground almonds
- 2 tablespoons finely chopped crystallised ginger
- 60g plain flour
- cream or vanilla ice cream to serve
- Preheat oven to 200ºC. 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.
- 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.
- 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.