Name: Savoury feijoa skin compôte
Cook time: 45 min
Total time: 45 min
Ingredients: 12 feijoas; 350 gram sugar; 170 millilitre water; 1/2 cup white vinegar; 12 whole cloves; 2 x 6cm cinnamon sticks

Savoury feijoa skin compôte

Nici's delicious savoury feijoa skin compote recipe is a terrific use for those leftover feijoa skins, and its incredible sweet-tart flavour is the perfect foil for roast pork.

Makes 2 cup

Cook

45M

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Ingredients

12 feijoas

350 gram sugar

170 millilitre water

1/2 cup white vinegar

12 whole cloves

2 x 6cm cinnamon sticks

Method

1.Wash the feijoas and trim the blossom ends off. Halve and scoop out the flesh and reserve – either freeze or use for one of our other recipes this week.

2.In a large saucepan, bring the sugar, water, vinegar, cloves and cinnamon to a boil until the sugar dissolves.

3.Add the feijoa skins and push them into the liquid. Cover and simmer for 45 minutes until the skins are limp and shiny.

4.Transfer to warmed jars and set aside to cool.

5.Serve with roasted pork, pork chops or strips.