Makes 2 x 1 litre jars
1½ cups caster sugar
80g piece fresh ginger
20 feijoas, approximately
2 tbsp juniper berries, dried
Preheat oven to 100°C. Put 2 tall 1-litre preserving jars (with seals and bands) into the oven for 30 minutes to warm and sterilise.
In a large saucepan, bring 4 cups water and sugar to the boil.
Peel ginger and slice thinly with a sharp knife or mandolin. Top and tail feijoas and peel as lightly as possible. Place into hot syrup with ginger pieces and juniper berries. Once all fruit is added, bring to the boil for 1 minute.
Using a slotted spoon, transfer fruit to the sterilised preserving jars with slices of ginger and juniper berries. Pour in enough syrup to cover the fruit and almost spill over the top of the jars. Place inner-seal lids on top and tightly screw on seal bands immediately.
The seal is complete once the inner seal is down and the jars can be turned upside-down without any syrup coming out. A water bath can help by removing excess air and creating a vacuum in the glass jars. Once this happens the sealing bands can be removed.
Store in a cool, dry place away from sunlight.
Cut 4 fresh or preserved feijoas in half and scoop out the flesh. Put into blender.
Add 3 cups milk, ½ cup vanilla ice-cream (or Greek yoghurt), 1 tablespoon manuka honey or maple syrup and pinch ground nutmeg.
Blend until frothy.
Feijoa & Vanilla Fool
Cut 4-6 fresh or preserved feijoas into chunks. Divide between 4 tall glasses.
Spoon 1 teaspoon feijoa liqueur and 2 tablespoons crumbled amaretti or ginger biscuits into each.
Add a layer of pre-prepared vanilla custard. Repeat. Finish with whipped cream and crumbled pistachio nuts.