Feijoa paste

Ingredients
- 10 feijoas
- 3 apples, roughly chopped
- 600ml water
- 600g white sugar
Method
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1. Remove skin from feijoas, set aside. Roughly chop feijoa flesh, set aside.
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2. Put feijoa skin and apple into a saucepan, then barely cover with water. Cook until soft and mushy. This will make the cooking liquid for the feijoa.
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3. Strain cooked fruit through a fine sieve into a large pot, making sure to push down hard on the apples to get out all the juice. Add feijoa mixture to liquid and cook until soft.
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4. Push feijoa mixture through a sieve or mash to produce feijoa pulp.
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5. Add sugar to feijoa pulp and stir until dissolved.
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6. Cook slowly on lowest heat, stirring every 2-3 minutes until thick. This will take about 2 hours. When it’s ready, the spoon will leave a path in the mixture and will start to come away from the sides.
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7. Line a slice tin with baking paper and quickly pour paste in. Smooth the top.
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8. Place aside to set, then cut into squares, wrap in paper and store in an airtight container in the fridge.
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9. Serve with cheese and crackers on a platter