Autumn Baking Sweet Gluten Free Meals Recipes Seasons

Feijoa and Apple Cider Jelly with Roasted Almonds and Clove-infused Cream

May 2, 2019

Also known as pineapple guava, feijoas are more commonly known and embraced by our Kiwi cousins across the ditch. Tasting like a combination of pineapple, strawberry and quince, their heady perfume lets you know when they’re ready to eat. Enjoy them as a fresh fruit in the same way as a kiwifruit, or use them in old-fashioned desserts such as crumbles, pies and this gorgeous jelly dessert.


(Serves 6)

650 ml non-alcoholic apple cider

½ cup caster sugar

4 titanium-strength gelatin leaves

4 feijoas, peeled & thinly sliced

500 ml cream

1 tbsp whole cloves

1 cup almonds, toasted & roughly chopped

½ tsp ground cloves


  1. Soak the gelatine leaves in cold water for 5 minutes to soften.
  2. Heat the cider and sugar together while stirring to dissolve the sugar. Squeeze the softened gelatine leaves to remove excess water and stir into the hot, sweetened cider. Pour into a jug and place in the refrigerator to cool.
  3. Lay a slice of feijoa in the bases of 6 individual glass moulds or jars and pour over a 1cm depth of cider mixture. Refrigerate until set and then repeat another 3 – 4 layers.
  4. Leave for a minimum of 4 hours to completely set.
  5. Heat the cream with the whole cloves and leave 4 hours to infuse. Strain and refrigerate.
  6. Dip the glass moulds into hot water to release the edges of the jelly and turn out onto each serving plate.
  7. Pour the cream around the edge of the jelly and sprinkle with the chopped toasted almonds and a little ground cloves before serving.

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