Ginger Butter and Honey Roast Feijoas

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Appears in

A World in My Kitchen

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.


  • 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
  • 100 ml (3 ½ fl oz) light honey
  • juice of 1 very juicy and ripe lemon
  • vanilla ice cream to serve


Preheat oven to 160°C/325°F/Gas Mark 3. Place bread in a food processor and blitz to produce coarse crumbs (or you could grate it on a coarse grater). Place 50 g (1 ⅔ oz) of the butter in an ovenproof frying pan and heat over a moderate heat until bubbling. Add breadcrumbs and toss continuously until golden and crisp. Tip onto kitchen paper and leave to cool.

Wipe out pan and place it back on the heat. Add remaining butter and melt. Add feijoas and cook for 1 minute over a moderate heat, turning continuously. Add ginger and honey and bring to the boil, then add lemon juice and bake for 15 minutes. Remove and leave to rest for a few minutes before sprinkling with breadcrumbs and serving with a scoop or two of vanilla ice cream.