by Abylene Chalmers
8th April 2025
Desserts & Sweets
Caramelised Feijoa Sauce
This rich sauce is a divine way to use up overripe feijoas, and when slightly warmed it is sumptuous enough to be worthy of a place a top of the best French vanilla ice cream. It also features in my Fig, Feijoa and Walnut Granola, where it forms a base for granola in which oats, nuts and dried fruits are added before baking.
You could also mix this sauce through Greek yoghurt, add it to a breakfast parfait, or use in baking as you would applesauce. You could even combine with coconut cream and freeze it for an hour or two to enjoy it as a healthy “nice” cream.
Or, you could gift it to someone special, just remember to keep it refrigerated until you give it away.
Caramelised Feijoa Sauce
Makes approximately 2 cups
Ingredients
2 packed cups worth of very ripe feijoas, scooped from their skins
50 grams butter OR 3 tablespoons coconut oil
¼ cup of coconut sugar OR brown sugar
Pinch of sea salt
Method
Place the butter into a wide pan and begin heating to a medium high heat. Thickly slice the scooped feijoas and add them into the pan. Cook for 5 minutes or so, stirring every now and then until the feijoas are soft and beginning to caramelise.
Add the sugar and cook for a few more minutes on medium heat, stirring the whole time, until a thick caramel sauce is formed around the fruit. Remove from the heat and set aside to cool slightly.
Transfer the fruit and all the juices to a blender. Add a pinch of salt and blend until smooth.
Eat straight away warm with ice cream, or store in the refrigerator and eat within 5 days. Alternatively you could freeze for later use.
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