Sweeten them up with kaffir lime leaf and vanilla pod.
½ cup caster (superfine granulated) sugar 1½ cups water 3 kaffir lime leaves (or use lemon tree leaves, or a few strips of lemon peel) 3/4 cup medium-dry white wine Small piece vanilla pod About 20 perfectly ripe feijoas
1 Put the sugar, water and wine in a large shallow frying pan. Set pan over a gentle heat and stir to dissolve the sugar. Bring to a gentle bubble, adding lime leaves and vanilla pod.
2 Either slice the feijoas in half and scoop out the flesh, or peel and cut each feijoa in half lengthways (this looks more effective but is fiddlier). Add feijoas to pan and bring to a gentle bubble. Lower the heat and cook gently for about 5 minutes, until the fruit is just tender.
3 Transfer fruit to a shallow bowl using a slotted spoon. Boil the syrup for 12-15 minutes, until it is reduced by about half and syrupy. Pour syrup over the fruit then leave it to cool.
4 Serve feijoas at room temperature, or chilled, with whipped cream or vanilla ice cream.
To make the syrup pink dissolve 1 teaspoon dehydrated raspberry powder in a little water, pass through a fine sieve and add to syrup, or add a few frozen raspberries or cranberries to the syrup. Alternatively, use a red wine such as merlot for poaching.