Yet another feijoa recipe! This one is very handy if you'd like to save some feijoas to enjoy out of season. And, the really great thing about it is that their feijoa character still comes through really well! They're cooked and lightly spiced, but they still taste like feijoas.

Photo goes here.

Poached Feijoas

Slightly adapted from NZ Woman's Weekly

Ingredients

• 1L apple juice
• 1/2 c. sugar
• 2 star anise
• 2 cinnamon sticks
• 4 whole cloves
• 1 Tbsp. orange zest
• 20-40 feijoas

Directions

1. Sterlilze some jars by baking them in the oven for 10 minutes at 120°C (250°F). Boil the lids.
2. Combine the apple juice, sugar, star anise, cinnamon sticks, cloves, and orange zest and bring to a boil.
3. Halve and scoop 20 feijoas and add them to the poaching liquid.
4. Reduce heat and simmer until feijoas are just tender (5-8 minutes).
5. Spoon the feijoas into the sterilized jars and pour in enough of the poaching liquid to completely cover them.
6. If desired, reheat the poaching liquid and make a second batch with another 20 feijoas.
7. Place the lids loosely on the jars and boil in a hot water bath for 20-30 minutes.
8. Remove the jars from the hot water bath and seal tightly.
9. If the safety buttons on any of the jars do not go down, store in the fridge and eat within a week. Properly sealed jars may be stored at room temperature until opened.
10. Serve with ice cream, yogurt, brownies, or cereal.