This time of year sees the short feijoa or pineapple guava season in New Zealand. I'm not much of a fan of them raw but love them cooked in pies. I've read that feijoas can be substituted for apples in pretty much any dessert recipe.
One of the favourites in our household is this recipe from Alison Holst.
1 1/4 cups flour
1 tsp baking powder
75-100g very cold butter (I freeze mine) the bigger quantity for a richer, flakier pastry
1/2 cup milk to which 1 tsp white wine vinegar has been added
Put flour and baking powder into bowl. Grate the butter and mix with a fork. Add the milk gradually while tossing with a fork. Gently press dough together then refrigerate for about 10 mins.
about 600g feijoas
1/2 cup ground almonds
1/2 cup brown sugar
1 Tbsp melted butter
Halve feijoas. Scoop feijoa flesh into bowl. Add ground almonds, sugar and melted butter. Stir.
Preheat oven to about 200deg C. Roll out pastry to a largish round. I place this round on a baking tray or in a dish, then fill with the feijoa filling, then I just tuck the pastry over at the edges, pleating a few times, "free form" style.
Bake for about 25 mins. Serve with whipped cream, or your home made vanilla ice cream.