Feijoa pan puff
Photo by Annabel Langbein media
Like all clafoutis-style desserts this puffs up dramatically as it cooks and then collapses as it cools — but it tastes good hot or cold. Once the feijoas are over their short-lived season you can swap them for pears or apples.
- To make the batter, mix together flour, sugar and cinnamon. Add milk, eggs and vanilla and whisk to form a smooth batter. Melt 1 Tbsp butter, add to mixture and stir until evenly combined. Set aside while you prepare the fruit. The batter can be prepared in advance and will keep for 6-8 hours in the fridge.
- Preheat oven to 200C fanbake.
- Place remaining 1 Tbsp butter and maple syrup or honey in a large (26-28cm diameter) ovenproof frying pan or roasting dish. Heat until mixture sizzles and starts to brown, then add feijoas. Cook over medium heat until fruit has softened and starts to caramelise (6-8 minutes). Add liqueur, if using, and allow to fully evaporate. The fruit can be prepared in advance to this point, chilled and reheated when needed.
- Pour batter over hot fruit and bake until golden and puffy around the edges (about 25 minutes). Dust with icing sugar and serve with whipped cream if desired.
More of Annabel's feijoa recipes