Have you found the New Zealand Herald’s Food Hub yet? I love the revamped access to all their great recipes with the photo gallery format and the creator’s name making for easy and mouth watering viewing.
No doubt it will change over time but up there under the search box right here and now, it says “popular searches: feijoa…”
Many of those recipes are absolute tried and true classics by renowned New Zealand chefs such as Amanda Laird, Lois Daish and Jan Bilton.
Because it’s really feeling like autumn with the chilly temperatures and all those fabulous autumn fruits that are finally appearing, here’s something tantalising from Jan Bilton to warm a cool evening: passionfruit-roasted nashi with feijoa fool.
PASSIONFRUIT-ROASTED NASHI WITH FEIJOA FOOL
Ingredients
- 4 nashi pears
- 8 tsp butter
- 8 tsp brown sugar
- 8 tsp passionfruit pulp
- ½ cup cream
- 2 tbsp icing sugar
- 3 feijoas
- Ground cinnamon to sprinkle
Method
- Preheat the oven to 180°C. Lightly butter a small baking pan.
- Halve the nashi crosswise. Use a teaspoon to scoop out the cores.
- Divide the butter, brown sugar and passionfruit pulp evenly into the centres of the nashi.
- Bake for 20-25 minutes, until tender.
- Meanwhile, whip the cream and icing sugar until thick. Mash in the feijoas and fold in.
- Serve the nashi warm accompanied by the feijoa fool sprinkled with a little cinnamon.
FEIJOA FEIJOA 