Feijoa, ginger and almond crumble
( SERVES 4 )

Viva 13/4/2011

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Amanda Laird

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8	Feijoas, (to 10)
1 tbsp	Butter, (plus 60g extra for topping)
1 tbsp	Honey
100 ml	Dessert wine
⅓ cup	Brown sugar
1 tsp	Baking powder
40 g	Ground almonds
2 tbsp	Crystalised ginger, (finely chopped)
60 g	Flour
1 to serve	Cream, (or vanilla ice cream)

Preheat oven to 200 degC. Peel and slice the feijoas. Butter a baking dish with the tablespoon of butter. Place the feijoas in the dish and drizzle with honey then pour over the dessert wine.
Make the crumble topping by mixing the brown sugar, baking powder, ground almonds and ginger. Rub the butter into the flour with your fingertips until crumbly with visible small pieces of butter.
Combine the butter mixture with the sugar and almond mixture then spoon over the feijoas. Bake for approximately 30 minutes or until golden and bubbling. Serve hot with cream or vanilla icecream.