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.
2 cup



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.

The acidity of this clever compôte cuts through the fattiness of the pork.


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The feijoa season is around for a good time, not a long time – so make sure you keep plenty of the fragrant fruit bagged up in the freezer to turn into delectable desserts like this one (which is also a little lighter on the waistline). Props and styling Sarah Bowman. Photograph by Stephen Goodenough.