Feijoa Paste1. Peel feijoas and chop in chunks.2. Chop granny smith apples in chunks leaving skin and core.3. Add feijoa peel, apples and water to TM bowl. Chop 5 secs, speed 7. Scrape down sides. Cook for 12 mins, 100 degrees, speed 1.4. Puree apple mixture 30 secs, speed 7. Pass mixture through a fine sieve using the spatula firmly.5. Return apple mixture to TM bowl. Add chopped feijoas. Chop for 5 secs, speed 5. Add butterfly. Cook 60 mins, 100 degrees, speed 1.6. Remove butterfly, scrape down sides, add butterfly and cook for another 60 mins. Repeat procedure and cook for a further 60 mins.7. After 3 hours the mixture will turn a pinkish colour. Further cooking time may be necessary.8. Pour mixture into a baking paper lined slice tin. Set in refrigerator. Cut into portions and store in an air tight container. Keeps for months.