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.
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
- Soak the gelatine leaves in cold water for 5 minutes to soften.
- 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.
- 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.
- Leave for a minimum of 4 hours to completely set.
- Heat the cream with the whole cloves and leave 4 hours to infuse. Strain and refrigerate.
- Dip the glass moulds into hot water to release the edges of the jelly and turn out onto each serving plate.
- Pour the cream around the edge of the jelly and sprinkle with the chopped toasted almonds and a little ground cloves before serving.