I enjoy poached tamarillos but find maceration is simpler and has a fresher taste. You need to begin with good quality firm, but ripe, tamarillos
700g (8) tamarillos
- To peel tamarillos: Using a small sharp knife, cut a cross shape in skin at base of tamarillos. Plunge tamarillos into a pot of boiling water and as soon as skin, where cross has been cut, begins to furl remove tamarillos from pot and plunge into iced water. Remove peel.
- Cut tamarillos in half, through the base three-quarters of the way to the stalk, and in half again to make 4 even quarters able to be fanned out.
- Place tamarillos in a shallow non-reactive bowl and sprinkle with sugar. Generally stir to dissolve sugar and cover. Sit tamarillos in refrigerator for at least 2 hours, or overnight, to macerate and form a syrup.
- Bring to room temperature or lightly warm to serve.
This recipe is part of the following recipes: Heavenly Saffron Yoghurt Pudding and Hazelnut Crisps Golden Syrup Pancakes