Monday, 19 September 2011
This was a roaring success in my book. Really yummy - great with blue cheese.
1kg feijoa pulp
6 apples - chopped (skin, core and all)
Peel feijoa's until you have 1 kg of pulp reserving the skins. Set the pulp aside in a large heavy based saucepan for later.
Put the feijoa peel into a saucepan with the chopped apples. Just cover with water and bring to the boil.
Simmer for 10mins then strain off the 'fruit stock' and discard the apples and the skins.
Add the fruit stock and the sugar to the feijoa pulp in the heavy based saucepan.
Boil the hell out of it for 4 - 8 hours - until the mixture turns a deep red colour and it comes away from the side of the saucepan. I made two batches and it took around 7 hours each time. Stir periodically to make sure it doesn't catch on the bottom of a pan.
Pour into a swiss roll tin and leave to set (we also poured some into sponge tins which was nice as you could cut it into nice wedges once set). Generally leave it exposed to the open air to set - otherwise it will sweat - you want it to dry really.