From The Country Cookbook, Belinda Jeffery, Lantern, 2010.
I had not tasted tamarillos before and seeing them in the shops I decided it was time. I knew there was a recipe in Belinda Jeffery's book.
Six tamarillos were pierced with a sharp knife at the top end and give a small cross through the skin. Meanwhile in a saucepan ½ cup caster sugar, a cup of shiraz and a star anise were brought to the boil stirring all the while to dissolve the sugar. A few drops of vanilla paste were added with half a cinnamon stick. The tamarillos were now added. The heat was brought down to a simmer, a lid went on the saucepan and the fruit was cooked for about 10 minutes. Occasionally the fruit were turned over.
The tamarillos were now removed and let cool. The pan of liquid was boiled until it had reduced to about half and had gained a syrupy consistency. The heat was turned off, the cinnamon stick and the star anise removed and a teaspoon rosewater added. The syrup was left to cool and was placed in the refrigerator.
The tamarillos were now peeled and also placed in the refrigerator until time to be served.
A chai cream was made. About 200ml cream was placed in a saucepan with a tablespoon caster sugar. This was gently heated, stirring to dissolve the sugar. A chai bag was placed in the mixture and the cream was heated until a light haze of steam appeared. The heat was turned off and the cream was left to cool with the chai bag in it. When totally cool the bag was squeezed to obtain as much of the flavour as possible and removed. The cream went into the refrigerator to chill. When chilled it was beaten until thickened.
The fruit was surprisingly sour and the syrup was definitely needed to alleviate this. The sourness was near the outside of the fruit while the inside was sweeter. The chai cream is an idea that I am sure to use again.
Ease of cooking: ✔✔✔
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