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Tam West
This feijoa curd has an amazing buttery toffee flavour and is delicious with a batch of freshly baked scones and cream, or smothered on hot buttered toast or crumpets. It keeps well in the fridge.
Feijoa curd
| 15 | Feijoas, scooped out, approx 250g (Main) |
| 1 Tbsp | Lemon juice |
| 2 | Eggs |
| 2 | Egg yolks |
| 150 g | Caster sugar |
| 100 g | Unsalted butter |
Scones
| 75 g | Butter, diced |
| 500 g | Flour |
| 1 tsp | Fine salt |
| 6 tsp | Baking powder |
| 300 ml | Milk |
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Directions
For the curd
- Puree the feijoas and lemon juice and strain through a fine sieve to remove seeds.
- Beat the eggs, yolks and sugar together. Heat in a heavy-based pan on a medium heat then slowly whisk in the butter, a knob at a time.
- Keep cooking gently, stirring constantly, for about 8 minutes until thickened. Mix in the feijoa puree and cook for a further 3 minutes.
- Let cool slightly, then pour into a sterilised jar. Store in the fridge.
- Eat smothered on scones with cream or on hot buttered toast or crumpets.
For the scones
- Heat oven to 210C.
- Rub butter into dry ingredients with fingertips to resemble fine breadcrumbs.
- Stir in milk with a fork to form a dough.
- Roll on a lightly floured surface and cut into 12 squares.
- Brush with milk then bake for 10-12 minutes until golden.
More feijoa recipes from Geoff
- Red wine feijoas with yoghurt and feijoa parfait
- Sticky coconut and feijoa and feijoa muffins
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