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 tamarillos were served with the syrup
over them and a good dollop of the chai cream.
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.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
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