Elizabeth Schneider

Feijoa-Plum Ice

Preparation info
  • Makes about

    1 quart

    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

This delicate pink ice has a vivid perfume reminiscent of Concord grapes, ripe pears, and plum brandy. It is even more delightful when paired with Gingered Papaya Milk Sherbet. Should the plums available be less than lush, substitute 2 nectarines at their peak.

Ingredients

  • ¾-1 pound (about 5) tender-soft, particularly pungent feijoas
  • About ¾ cup sugar

Method

  1. Halve feijoas and scoop out pulp. You should have 1 cup.
  2. Combine ¾ cup sugar, salt, and ¾ cup water in nonaluminum saucepan and bring to a boil; simmer 5 minutes. Add plums and simmer until soft—about 5 minutes.
  3. Purée plums and liquid in a blender or processor. Add feijoa pulp to hot liquid; purée thoroughly. Pour into a bowl; add remaining 1½ cups wa