Pineapple Guava (Feijoa) Compote with Pomegranate & Anise
 
Prep time
Cook time
Total time
 
A delicately sweetened and aromatic compote (chunky jam) featuring two fall favorites: tangy feijoa (a combination of sweet-tart tropical flavor) and juicy pomegranate
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Serves: about 3 cups
Ingredients
  • 1.5 pounds (680 g) feijoa fruit, peeled and chopped
  • 2 Tbsp lemon juice
  • ¼ cup (55 g) pomegranate juice
  • 3 Tbsp of pomegranate seeds (arils)
  • 3 Tbsp of maple syrup (more to preference, see instructions)
  • 1 star anise
Instructions
  1. Sprinkle chopped feijoa with lemon juice and mix to combine.
  2. In a sturdy saucepan on the stove, combine: chopped feijoa, 2 Tbsp pomegranate seeds (arils), pomegranate juice, maple syrup & star anise (note: 3 Tbsp of maple syrup will produce a relatively tart compote so you can adjust to preference)
  3. Bring mixture to a boil and then reduce to simmer for about 10-15 minutes allowing the fruit to soften while it begins to break down -- help the fruit by stirring and breaking it up with the edge of a spoon or spatula (you can also use a potato masher if you prefer really small pieces) -- the longer you simmer the mixture, the more it will break down (eventually to a sauce) so you can decide how chunky you would like it (note: the feijoa fruit will be soft so even when somewhat chunky, which is how we like it, it is still very easy to eat). The pomegranate seeds will soften a bit but still retain some character (they turn pinkish) and then the fresh ones that are mixed in at the end give a nice crunch and pretty garnish.
  4. When desired softness and consistency are achieved, remove the saucepan from heat allowing it to cool somewhat before transferring the warm compote to a serving container (leaving behind the star anise) add remaining pom seeds to the top for garnish or intermix as desired.
  5. Use this compote the way you would any jam/jelly or marmalade - you can serve it cold or reheated (it's really nice warm).
  6. The compote stores well in a sealed container in the fridge for a week or longer. The compote can also be frozen in ice cube trays or any flexible mold tray.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2022/10/feijoa-compote-with-pomegranate.html