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Feijoa, peach and cardamom crumble - plus fruit freezing tipsReader submitted

Andrea C

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Tags cooking , feijoa , gardening , preserving , recipe

Feijoa-peach-and-cardamom-crumble thsk 483879199 720x480
I love to have seasonal fruit on my breakfast but I'm a lazy 'preserver'. So I cook the fruit up and freeze it in 500ml containers rather than bottling it.

Here’s how:

Mandarins: peel and break into quarters. Cook with 1/2 cup white wine, 2 cardamon pods and 1/2 cup white sugar for about 10 minutes either on the stove or in the microwave on high. Add more sugar to taste if needed, cool and freeze.

Feijoas: cut in half and scoop out the flesh. Cook as for mandarins above.

Rhubarb: cut stalks into 2cm lengths, cook with 1/2 cup sugar and 1/4 cup water for 10 minutes.

The recipe below is the best crumble I've ever had. I got the original out of a magazine years ago so I'm not sure who the author is. The mandarin and rhubarb option is mine.

​FEIJOA, PEACH AND CARDAMOM CRUMBLE

FILLING

  • 12 feijoas
  • 1 can peaches
  • ½ cup Reisling
  • 2 cardamom pods
  • ½ cup white sugar

Mix together and simmer gently until fruit softens; approx 10 mins.

Also tastes great with stewed rhubarb and mandarins instead of feijoas and peaches.

CRUMBLE

  • 3/4 cup white sugar
  • 1 tsp baking powder
  • 100g (3/4 cup) white flour
  • 1 tbs cocnut
  • 2 tbs rolled oats
  • ½ tsp salt
  • 1 ½ tsp ground cardamom
  • 70g melted butter

Combine crumble ingredients and spoon over filling. Bake for 15-20 mins at 200 C​

 

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