Feijoa Paste

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Recipe's preparation

Top and tail feijoa. Chop 10 - 20 seconds Speed 6[/b] with lemon.

Add water, scrape sides of bowl, wash and dry lid and MC. Cook 15 minutes 100 degrees Speed 3 until[/b] perfumed aromas are present.





Carefully turn dial up to Speed 6-7[/b] and pulverise 20 - 30 second[/b]s until desired texture is reached and all pips etc are finely chopped. Check and repeat if desired.





Add sugar and combine on Speed 3 for 5 - 10 seconds[/b], scrape down sides of bowl and rinse lid to remove sugar/fruit particles.NB: Washing lid/scraping sides assists in reducing contamination and will aid in maintaining storage life of end product.





With MC off, place basket to reduce splatter and cook 30 minutes at Varoma temperature Speed 3 until desired colour, texture and moistness is reached. Cook another 10 - 15 minutes if required.[/b]





Quickly scrape into containers of choice to cool/dry out.
Air dry mixture in a warm place (kitchen bench top, sunny window, mantelpiece etc) for as long as required (time will depend on residual moisture) or in a low oven.