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Find yourself some tamarillos and make this delicious recipe for dessert - DIVINE!
Get yourself sorted now and make this Spiced Tamarillos and Marscapone recipe for dessert - DIVINE!
This recipe is from Sydney’s Danks Street Depot, now closed, known as a pioneer of the slow food movement in the city.
Preheat oven to 120C. Cut a small cross at the end of each tamarillo and blanch until the skin lifts, then douse with cold water and remove skin, leaving the stems attached.
Put your remaining ingredients into a heavy-based saucepan and boil for ten minutes until the sugar has dissolved and the mixture is syrupy.
Place tamarillos into a shallow dish and add syrup to cover the fruit. Cover with a sheet of baking paper and bake for 15 minutes until the fruit is just tender.
Allow to cool, then remove fruit and reduce the syrup by half. Allow syrup to cool completely and then pour over tamarillos and leave in the fridge for at least 24 hours before serving. They will keep for a couple of months in the fridge if stored in a sterilised jar with plenty of liquid to cover.
Serve with mascarpone sweetened with a tablespoon of icing sugar and seeds of one vanilla pod.
Serves 4-8 (1 or 2 tamarillos per person)
Once known as the tree tomato, the Tamarillo is an intense mix of tangy, sweet flesh with a jelly and seed centre (similar to a tomato or feijoa.)
While they originated in South America, the red Tamarillo was cultivated in New Zealand. Just one tamarillo will ensure you get a whopping 89% of your daily vitamin C requirement! Plus around a quarter of your vitamin A and E needs. What a powerhouse!
Tamarillos can be scooped out and eaten raw, delicious with a little brown sugar. They are incredibly versatile and go well in savoury or sweet dishes. This makes them popular to use in chunky chutneys, relishes, and sauces. Or baked with honey and ricotta. Or baked on top of spiced Autumnal cakes. There are so many options!