Stewed Feijoas

Our picking crates hold about 13kg of fruit, which is the amount of whole fruit used in this recipe. The final result is a combination of sweet and tart, with the gritty seeds providing added texture.

Fill a preserving pan (9lt) with peeled feijoas, halved only if they are large. Add 1.5 cup brown sugar - or to taste. No extra liquid is required as the fruit stew in their own juices. Simmer on low for 3-4 hours.

It will start to catch on the pot bottom near the end of cooking as the fruit slowly turns rich brown, so be sure to stir regularly during the final hour. Add 1 cup diced home-made peel near the end to cook through. Makes enough to fill 3-4 Agee jars.