Feijoa Sauce

This useful luxury can be made when feijoas are in the market, then frozen in small containers for up to 6 months. The light, caramel-colored purée can be served as is, or to accompany vanilla or fruit ice cream, a light sponge cake, or gingerbread. The sweet, intense sauce goes a long way—so use sparingly. Or make the purée to serve as a base for ice cream, sorbet, tart filling, or soufflé.