Offered

FEIJOA SKIN COMPOTE.

12 feijoas, ( Scrape soft flesh out and use for something else). Cut off the blossom ends.

350 grams sugar
170 mls water
1/2 cup white vinegar
12 whole cloves
Two 6 cm sticks of cinnamon.

       Bring cloves, sugar, water cinnamon and vinegar to the boil until sugar dissolved.

Add the feijoa skins - push into liquid   Cover and simmer for 45 minutes. Skins will be limp and shiny.
Transfer to warm jars and cool.
Serve with pork chops, roast, or any meat - good with all, even on a cracker with cheese..

As I am the only one in my household, it takes a while to accumulate enough skins so I keep putting them in a container in the freezer till I have enough to make the compote.