This week, the #SundaySupper bloggers are sharing recipes with ingredients that are hunted or foraged. This can include wild game or vegetarian options or also special ingredients that you have to source online or hunt down at specialty markets. I love the theme! As I regularly cook with ethnic ingredients (where for ethnic, I mean Italian ;-P), I thought of sharing something else. A little while ago, my friend Liz from Bizzy Lizzy’s Good Things, shared a recipe for Tamarillos. I had never eaten them before, so I was very curious to taste them. These are definitely exotic to me, so I think they fit the bill perfectly. They are delicious, slightly tangy and beautiful to look at. I love to serve them with some whipped cream mixed with crushed meringues, that add some sweeteness and crunch. Enjoy and thanks Stacy of Food Lust People Love and Tara of Noshing With the Nolands for being such great hosts this week!
- 12 tamarillos
- 375 ml – 1 ½ cup water
- 120 gms – ½ cup caster sugar
- ½ vanilla pod or 1 tsp vanilla extract
- To poach tamarillos, combine in a saucepan the water, caster sugar and half a vanilla bean’s seeds or one teaspoon of vanilla extract. Bring slowly to a boil.
- When the sugar has dissolved add the tamarillos, then reduce the heat and gently poach the fruit for six minutes.
- Then remove the tamarillos and boil the syrup to reduce the amount of liquid by about half.
- Carefully peel the tamarillos and put them into a bowl. Cover them with the syrup and put them into the fridge until ready to serve.
- You can either serve the fruit whole or halved with whipped cream mixed with crushed meringues.
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