Web Exclusive Tamarillo Recipes
Poached Tamarillos with Cinnamon Creams
This elegant and easy make-ahead dessert is perfect for a fuss-free dinner party. Using freshly ground cinnamon ensures excellent flavour.
8 small tamarillos
2 cups water
3 tablespoons Cointreau or other fruit liqueur
1 small cinnamon stick
1/3 cup sugar
2 cups cream
2 teaspoons gelatine
Drop tamarillos into a pan of boiling water for 30 seconds then into cold water. Peel, leaving stems intact.
Place sugar and water in a pan and dissolve over heat. Add tamarillos and simmer gently 10-15 minutes then remove from heat. Slice tamarillos in half to stem and return to syrup with liqueur. Cool and chill at least 2 hours.
Cinnamon creams: Grind cinnamon using a mortar and pestle or spice grinder. Place 1 teaspoon of the ground cinnamon in a small pan with the sugar and half the cream. Heat slowly, just to boiling point.
Take off heat and sprinkle gelatine over surface then stir until fully dissolved. Stand 10 minutes then strain through a sieve and cool to room temperature.
Whip remaining cream to soft peaks and fold in. Pour into small ramekins or moulds and chill until set. Serve in ramekins or unmould if preferred, with poached tamarillos on the side. Serves 4
Crunchy Tamarillo Cake
Enjoy this lovely cake warm from the oven, with ice cream or cream.
||100g butter, softened|
100g caster sugar
2 cups flour
1 teaspoon baking powder
½ cup desiccated coconut
6-8 tamarillos, peeled and sliced
6 coconut biscuits, crushed
1/3 cup apricot jam
Preheat oven to 180°C. Grease and line a 20cm round springform tin.
Cream butter and caster sugar until light and fluffy. Beat in egg. Add sifted flour and baking powder and coconut and mix lightly until crumbly.
Press two-thirds of dough over base and sides of tin. Arrange tamarillos on top. Combine crushed biscuits and jam and spoon over fruit. Sprinkle top with remaining dough.
Bake 50-60 minutes. Cool slightly before removing springform ring and sliding cake on to a plate. Serve warm. Serves 6
Story: Janet Dunn
Photographs: Steven La Plante