Robert Wemischner

Feijoa puree

Preparation info
  • Yield: Approximately 22 ounces , enough for

    12

    soufflés
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient
22, gross weigh

Method

  • Peel and chop the feijoas into ¾ inch pieces.
  • In a medium-sized heavy saucepan, bring the simple syrup and the vanilla bean to the boil.
  • Reduce to a simmer and cook for an additional 5 minutes.
  • Remove from the heat, cover, and allow the liquid to infuse.
  • The flavor of the vanilla should come through clearly.
  • Remove the vani