Home' Advocate Communications : Fiordland Advocate 19 April 2012 Contents WHAT’S COOKING
Page 14 | 19 April, 2012
With the memories of summer
pleasures fading fast and the
woes of winter lying in wait, now is
the time to make the most of the
mellow fruitfulness of autumn – feijoas, figs, nashi, passionfruit, and
persimmon are but a few delicious examples.
• Feijoas have a unique fragrant flavour that is equally enjoyable
whether the fruit is raw or cooked. The skin is not normally eaten.
However, when making jam or relishes there is no need to peel the fruit.
Just top and tail and chop the fruit to the required size. Excellent served
with blue cheese, prosciutto, mascarpone, in smoothies, crumbles and
• Figs range in colour from purple-black to almost white and in shape
from round to oval. Use as soon after picking as possible with prosciutto
or strong cheeses, or drizzled with balsamic glaze or pomegranate glaze
and served with whipped cream.
• The Japanese pear or nashi has the texture and shape of an apple
and the flavour of a pear. Nashi are excellent eaten raw but you can
also poach or bake them. Use raw in sweet or savoury salads, on a
cheeseboard or in smoothies; or pan-fry with pork cutlets or stuff with
dates and bake for dessert, or grate into muffins or cakes.
• Smooth-skinned passionfruit should be kept at room temperature
until they start to wrinkle – when they are at their sweetest – then
stored in the refrigerator. Keep the fruit as dry as possible. Passionfruit
adds a touch of the exotic to other fruits and is a ‘must’ on pavlovas or
cheesecakes, in icing or fillings for sponge cakes or eclairs.
• There are two types of persimmon – the astringent and the non-
astringent. The latter are sweet and are best eaten when firm to the
touch as with a peach and should be an even orange-red colour. Serve
raw in slices on a cheese board or with cold meats or in savoury salads.
Or bake in cakes and pies.
The astringent variety should be enjoyed when jelly-like. Great on ice
cream, in yoghurt, fruit fools and in mousses.
4 small nashi
8 teaspoons each: butter, brown
sugar, passionfruit pulp
1⁄2 cup cream
2 tablespoons icing sugar
2-3 feijoas, diced or mashed
ground to cinnamon to garnish
Preheat the oven to 180°C.
Lightly butter a small baking pan.
Halve the nashi crosswise. Use a
teaspoon to scoop out the cores.
Divide the butter, brown sugar and
passionfruit pulp evenly into the
centres of the nashi.
Bake for 20-25 minutes, until
Meanwhile, whip the cream and
icing sugar until thick. Fold in the
Serve the nashi warm
accompanied by the feijoa fool
sprinkled with a little cinnamon.
Passionfruit-roasted nashi with
Passionfruit pulp can be preserved by freezing in ice cube trays – add 3
tablespoons of sugar to each cup of pulp.
Alternatively, combine 1 cup of passionfruit pulp with 1 of cup sugar
and stir over low heat until the sugar is dissolved.
Pour into a sterilised jar and seal.
Preserved passionfruit pulp
8 slices fresh wholemeal sandwich
50g light cream cheese or soft
goat’s cheese for spreading
75g thinly sliced prosciutto
2-3 fresh figs
1 teaspoon each: balsamic vinegar,
extra virgin olive oil
salt and freshly ground black
1 cup rocket leaves
Lightly spread the bread with the
cream cheese or goat’s cheese.
Fold the prosciutto and arrange
over 4 of the slices.
Peel the figs if the skin is tough.
Thinly slice. Arrange on top of the
Whisk together the balsamic
vinegar and oil.
Drizzle over the figs.
Scatter with the rocket leaves
and top with the remaining bread
Slice off the crusts and cut each
sandwich into 3-4 fingers.
Makes 12-16 sandwiches.
Fig and prosciutto sandwiches
1kg feijoas, unpeeled but
trimmed and chopped
500g onions, diced
2 cups white sugar
3 cups cider vinegar
1 tablespoon each: curry
powder, ground ginger
1 teaspoon each: chilli
powder, whole cloves
Combine the feijoas and onions in
a large saucepan.
Add the remaining ingredients.
Stir well while bringing to the boil.
Simmer on low heat until
thickened, about 1 hour.
Spoon into hot sterilised jars.
Seal when cold.
Makes about 5 cups.
1 large non-astringent
1⁄2 medium cucumber
2 tablespoons each: chopped
freshly ground salt and
pepper to taste
Dressing: 4 tablespoons
1 tablespoon sugar
1⁄4 teaspoon sesame oil
Peel the persimmon and slice
Peel the cucumber if the skin is
Thinly slice the flesh.
Combine with the persimmon
in a bowl with the herbs and
Pile on a serving platter. Cover
and chill until required.
Stir the lemon juice and sugar
until the sugar is dissolved.
Add the sesame oil and sprinkle
over the salad ingredients.
Persimmon and cucumber salad
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