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
1 tablespoon sugar
1 shot of Cointreau
12 chocolate buttons plus 4 extra for garnish
1 cup of custard (chilled)
- 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 🙂