Elite life

Feijoa (Pineapple Guava) Compote Recipes


Vanilla Feijoa Compote

35-40 feijoas
3 cups castor sugar
750 ml water

1 vanilla pod split in half lengthwise
1 stick of cinnamon
1 large piece of dried orange peel, optional
Cooking Instructions:
Place all the ingredients except the feijoas in a large pot and bring to the boil. With a sharp knife remove the skin of the feijoas. Place them into the sugar syrup and allow the mixture to come to the boil again. Remove from the heat. The fruit can then be bottled in jars that have been sterilised in the oven for at least 30 minutes at 120°C (don't forget the lids). Conversely, the fruit can be stored in the refrigerator (after allowing them to cool first) and they last weeks.



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