KEY POINTS:
Serves 4
12 feijoas
3 peaches
1 cup water
1/2 cup riesling
2 cardamom pods
1/2 cup sugar, plus 3/4 cup white sugar
1 tsp baking powder
100g plain flour
1 Tbs coconut
2 Tbs rolled oats
1/2 tsp salt
1 1/2 tsp cardamom
70g softened butter
Cream to serve
1 Peel the feijoas and halve. Peel the peaches, remove the stone and slice. Put in a saucepan with the water, wine, cardamom pods and first measure of sugar. Gently simmer until the fruit softens - approximately 10 minutes.
2 Preheat oven to 200C. In a bowl, combine the second measure of sugar, baking powder, flour, coconut, rolled oats, salt and cardamom, then rub in the butter using your fingertips.
3 Spoon the fruit and juice into individual oven dishes, cover with the topping and bake for 15-20 minutes or until the topping is golden. Serve with cream.