Riesling-poached feijoas and cream

by Warren Elwin

Ingredients

2-3 cups riesling
zest and juice of 1 lime or orange
2 Tbsp honey
a few mint leaves
small thumb of sliced ginger
peeled feijoas
fresh cream and creme fraiche (or mascarpone)
small vanilla pod

Directions

Bring 2-3 cups riesling, the zest and juice of 1 lime or orange, 2 Tbsp honey, a few mint leaves and a small thumb of sliced ginger to the boil. Add peeled feijoas and simmer gently until tender. Whip equal parts fresh cream and creme fraiche (or mascarpone) with the seeds from a small vanilla pod. Serve warm feijoas with the freshly whipped cream and drizzle with strained poaching liquor that has been reduced to a syrup.

Recipe by Warren Elwin.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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