Poached feijoas with orange, cinnamon and spices

Sterilise jars in a 120°C oven for at least 15 minutes, and boil lids in a pot for 10 minutes. Place juice, sugar, spices and zest in a large pan and bring to a simmer.

Peel each feijoa and quickly place in a bowl of cold water with a squeeze of lemon juice to prevent browning. Slice feijoas into thirds or halves depending on size and add to simmering juice mixture. Cook for 5-8 minutes or until fruit is just tender and holding its shape.

Spoon fruit into hot sterilised jars and top up with spiced liquid, seal and let cool; store in a cool, dark place. (Or tip cooled fruit and liquid into a glass bowl, cover and refrigerate; it will keep for up to two weeks).

Serve with chocolate brownie and ice cream or over cereal or porridge – hot or cold.