White Sugar
The uniform size of the...
Make a syrup by dissolving Chelsea White Sugar in the water and adding lemon juice. Bring to the boil, then turn down the heat.
Cut feijoas into thirds or quarters. Cook a few at a time in the boiling syrup until tender. Drain on baking paper.
Boil the syrup to thicken.
Pack feijoas into a clean, sterilised warm preserving jar. Pour in sugar syrup to overflowing. Let air bubbles escape before sealing with lid. Lower sealed jar into a water bath on low heat to sterilise seals.
Topping
Pastry
Filling
Meringue Topping
CUPCAKES
MOUSSE ICING
Crumble Topping
ICING (optional)
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