I did my best to make this look pretty, but there’s no two ways about it, stewed fruit and melted chocolate looks horrible.
I made this recipe up based on what I had on hand. No reason why you can’t do the same. By all means, experiment! And eat the evidence.
Feijoa (pronounced fee-jo-ah) can be replaced with berries or stone fruit.
Feijoa Custard with Chocolate and Cointreau
Makes 2
Ingredients
12 feijoa
1 tablespoon sugar
1 shot of Cointreau
12 chocolate buttons plus 4 extra for garnish
1 cup of custard (chilled)
Preparation
- Cut feijoas in half and scoop fruit out and into a small sauce pan.
- Add sugar and Cointreau.
- Simmer for 5-10 minutes. Stirring with a wooden spoon and breaking up the fruit as you go.
- When the fruit is all broken down and resembling baby food, drop in 12 chocolate buttons.
- Give the mixture gentle mix and divide into 2 ramekins.
- Top with custard and make a butterfly garnish on each dollop of custard using 2 extra chocolate buttons.
best. headline. ever. totally made me laugh.
the recipe looks awesome, too! thanks for sharing!
Teehee. Glad you like the headline
Hi Genie! thanks for visiting my juk post on Apricosa and for sharing those helpful tips–i think it is so cool how the word is the same in Cantonese!
i wasn’t sure what feijoas were until i Googled them and realized i know them by the name “pineapple guava.” now i’ve learned a new word! i know how hard it is to get pretty photos of certain foods, but i have to say, your photo is lovely nonetheless. thanks for sharing the recipe!
Hi Erica, I didn’t realise that people really did call these pineapple guava. Do they grow in your country or are they imported? I love pineapple guava
You got great points there, that’s why I always love checking out your blog.
Time to look at our fejioa tree if it has some fruit now