15 Feijoas, scooped out, approx 250g
1 Tbsp Lemon juice
2 Eggs
2 Egg yolks
150 g Chelsea Caster Sugar
100 g Unsalted butter

Puree the feijoas and lemon juice and strain through a fine sieve to remove seeds.
Beat the eggs, yolks and Chelsea Caster Sugar together. Heat in a heavy-based pan on a medium heat then slowly whisk in the butter, a knob at a time.
Keep cooking gently, stirring constantly, for about 8 minutes until thickened. Mix in the feijoa puree and cook for a further 3 minutes.
Let cool slightly, then pour into a sterilised jar. Store in the fridge.

Eat smothered on scones with cream or on hot buttered toast or crumpets.