Feijoa, Chilli Chocolate and Pecan Crumble
3rd place in Kiwi Summer's Recipe Challenge
10 large feijoas
1 teaspoon baking powder
1 tablespoon butter
40 grams chopped pecan nuts
1 tablespoon condensed milk
2 tablespoons finely chopped mild chilli
100ml dessert wine
60 grams plain flour
half a cup brown sugar
1 teaspoon vanilla essence
100g 70% cocoa quality chocolate (chopped)
Preheat oven to 200 deg C. Peel and slice the feijoas.
Butter or oil baking dish with neutral oil. Place feijoas in the dish. Mix the vanilla essence into the condensed milk, and drizzle it over the feijoas. Pour the dessert wine over the top of the feijoa mixture.
Make the crumble topping by mixing pecans, chocolate and chilli. Set aside.
Rub the butter into the flour and baking powder until crumbly, and then stir in the nuts, chocolate and chilli.
Spoon the mixture over the feijoas.
Bake for approximately 30 minutes until bubbly. Serve with cream or icecream.