TAMARILLOS are in season and it's only for a short time, so grab some while you can.
This pretty, tart fruit is also known as the tree tomato; they belong to the same family and the structure resembles its namesake but that's where the similarity ends.
There are three varieties. The red tamarillo, which is more readily available, sports golden flesh surrounding deep crimson pulp and near-black seeds. The whole lot is encased in a gorgeous smooth deep-red skin.
I find the red variety too tart to eat raw, but they lend themselves to a quick poach. The amount of sugar you add to the poaching liquid is up to your tastebuds.
8 red tamarillos, stalks attached
140g raw sugar
100g thick Greek-style yogurt
2 tbs brown sugar.
METHOD: Have standing by a large bowl of iced water. Bring a small pot of water to the boil and blanch each tamarillo for 20 seconds, two at a time. They should be completely immersed in the boiling water. Remove with a slotted spoon and drop into the iced water to stop them cooking further. Using a sharp knife or a pair of kitchen shears, cut around the calyx at the stalk end of the fruit and peel the tough skin away. Discard the skin.
Combine sugar and two cups of water in a medium saucepan over high heat and bring to the boil. Drop the tamarillos into the liquid and return to the boil. Reduce heat and cover with a lid; poach gently for 10 minutes.
Remove from heat and, leaving the fruit in the saucepan, slice each tamarillo in half, leaving the stalk end intact. Add the cointreau and leave for 10 minutes until poaching liquid is a deep ruby colour.
Serve fruit with a tablespoon of yogurt sprinkled with a little brown sugar, and with a little of the poaching liquid poured over the tamarillos. You can also serve with a dollop of fresh cream or a scoop of good vanilla ice cream.
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