KEY POINTS:
Serves 4
16-20 feijoas, depending on the size
3/4 cup sugar
1 cup riesling
1/2 cup water
Juice of 1/2 a lemon
1 vanilla bean
2 fresh bay leaves
1/2 cup toasted pistachio nuts
1 Peel the feijoas and put in a saucepan with the
sugar, riesling, water and lemon.
2 Split the vanilla bean and scrape the seeds into the
saucepan, add the bean also with the bay leaves.
Simmer for 10 minutes then remove the feijoas from
the liquid to cool. Turn the heat up and boil for 5 minutes
to reduce and thicken the syrup. Spoon syrup over fruit.
3 To serve, scatter with the pistachios. Serve with
cream.