Poached spiced tamarillos

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Indy Lifestyle Online

Rowley Leigh at Kensington Place is one of the few chefs serving tamarillos and has done for years. They are tart when eaten raw and leave your mouth feeling as if it's been chewing a fur rug. They need to be handled with care and introduced to a lot of sugar during cooking.

Rowley Leigh at Kensington Place is one of the few chefs serving tamarillos and has done for years. They are tart when eaten raw and leave your mouth feeling as if it's been chewing a fur rug. They need to be handled with care and introduced to a lot of sugar during cooking.

250g caster sugar
1 cinnamon stick, halved
2 star anise
4 cloves
1 bay leaf
1 glass of port
2 glasses of white wine
6 tamarillos

Choose a non-reactive pan (not aluminium) large enough to hold the submerged tamarillos. Place the sugar, cinnamon, star anise, cloves, bay leaf, port and wine in the pan and slowly bring to the boil, stirring so the sugar dissolves. Reduce the heat and simmer for about 3 minutes. Meanwhile score the pointed end of the tamarillos with a X, then drop them into the liquid, cover with a lid and simmer for 8-10 minutes.

Remove from the heat and leave to cool in the syrup. Once cool, carefully remove the skin and cut in half. Serve with some of the liquid and crème fraiche, fromage frais or ice-cream.

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