Spicy feijoa clafoutis
Here is a recipe to enjoy the last pick of feijoas in a fresh, new way. Clafoutis is a classic French dessert typically with baked fruit in an egg, vanilla and milk mixture. A beautiful aroma with the sweet, sharp taste of feijoas, even more concentrated when baked in this unique clafoutis batter. In the recipe, we used plain yoghurt instead of milk and Manuka honey instead of sugar but feel free to swap back out. Plus, just a half teaspoon of ginger gives this recipe the perfect kick. If you love feijoas, this is a must-try dessert.
Ingredients
- 1 kg feijoas whole weight – becomes half the weight after peeling
- 2 free range eggs
- 1 cup plain yoghurt
- 1 tbsp Manuka honey
- 1 tbsp hot water
- ½ tsp ground ginger powder
- butter for greasing the dish
Instructions
- Butter the oven proof dish well. Peel feijoas and cut small ones in halves and big ones into 2 or 3 pieces. Place them in the dish in a single layer neatly, cut side up.
- Pre heat oven to 160 °C.
- In a small bowl mix honey and hot water. Add ginger. Mix well.
- In a larger bowl, beat eggs, add honey mixture and yoghurt. Combine well.
- Pour egg mixture all over the feijoas evenly.
- Bake in oven for 30–40minutes until the batter is set and golden.
- Serve hot with vanilla ice cream if you like.
Tried this recipe?Let us know how it was!
For a more traditional flavour profile, try this cherry clafoutis.
