Ginger Butter and Honey Roast Feijoas

Name: Ginger Butter and Honey Roast Feijoas
Ingredients: ½ two-day-old white loaf (about 150 g/5 oz), crusts removed, cut into 2 cm (¾ in) cubes; 150 g (5 oz) butter; 8 medium feijoas, peeled; 2 small knobs candied or stem ginger, coarsely grated; ½ two-day-old white loaf (about 150 g/5 oz), crusts removed, cut into 2 cm (¾ in) cubes; 2 small knobs candied or stem ginger, coarsely grated; 100 ml (3 ½ fl oz) light honey; juice of 1 very juicy and ripe lemon; vanilla ice cream to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

In 2001, London was finally exposed to the delight of the feijoa, also known as ‘pineapple guava’. In New Zealand, where they thrive, they’re freely available during their short growingseason. The ones we found in London came mainly from their native South America but I was craving the ones from back home, which are richer and more aromatic. Anyway, I made the following and it made me homesick.

Ingredients

Dessert
Vegetarian

Ingredients

Method