Recipe

Feijoa Curd Recipe

Add Step-by-Step Photos	Kitchenaglow / All my dishes 11 months ago Native to Brazil, Uruguay, and northern Argentina, the feijoa was brought to New Zealand in the early 1900s. Since then many cultivars have been developed, the most recently acclaimed is the Wiki Tu, whose substantial fruit is almost the size of an a... More Prep:3m Cook:15m Servings:800	Kitchenaglo
	guava pineapple sweet tart

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Ingredients

500g feijoas

2 eggs and 3 egg yolks

1/2 cup sugar

4oz/113g unsalted butter

Directions

Scoop out the flesh of the feijoas and blitz until smooth.

Into a bowl and using a spatula, push the smooth feijoa flesh through a sieve. Remember to scrape the feijoa on the underside of the sieve into the bowl.

In a separate bowl, beat together the eggs, yolks, and sugar.

Over a low heat, melt the butter in a medium-sized saucepan. If you are increasing the quantity, you may want to use a wider pan in order to speed up the setting of the curd.

Stir in the feijoa and the egg and sugar mixture.

Whisk constantly over a low heat until it has come together and has thickened, almost like custard. This took me approximately 15 minutes. Do not forget to stop whisking as you do not want to cook the eggs.

Pour the curd into a bowl and cover once cooled. It can then be refrigerated or used immediately.

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