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!
Vanilla Poached Tamarillos
Vanilla Poached Tamarillos - exotic fruits made in a classic way.
Ingredients
Poached Tamarillos
- 12 tamarillos
- 375 ml – 1 ½ cup water
- 120 gms – ½ cup caster sugar
- ½ vanilla pod or 1 tsp vanilla extract
Meringue Cream
- Whipped cream
- Meringues crushed
Instructions
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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.
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When the sugar has dissolved add the tamarillos, then reduce the heat and gently poach the fruit for six minutes.
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Then remove the tamarillos and boil the syrup to reduce the amount of liquid by about half.
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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.
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You can either serve the fruit whole or halved with whipped cream mixed with crushed meringues.
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Everything you make looks bellisimo, Manu! And tamarillos are definitely exotic and different. But if you made it, I’d definitely give it a try!
Manuela, thank you for this lovely shout out… this is ONE of my most favourite fruit desserts and I had the immense pleasure of watching the legendary Margaret Fulton prepare this in my cooking school! You’ve done a beautiful job. Thanks again.
What a beautiful dessert, Manuela! These would be perfect for an elegant dinner party.
When I lived in New Zealand there were tamarillo trees everywhere. I once told someone I didn’t know what they were and she invited me to her friends orchard. I really liked them. These vanilla poached tamarillos would suit me just fine.
I’ve never seen tamarillos before. Now I need to go to the big International market and see if I can find them. They look lovely.
What a beautiful and unusual dish!
Wow, they ARE gorgeous! And if you and Lizzy give them your seal of approval, I hope to try them one day 🙂
Such a simple, yet elegant dessert!
Well, isn’t that a cool recipe. They look gorgeous and so inviting!!
Cool! I see these in the grocery store all the time but never knew what to do with them
How very exotic is your post today! I had never once heard of this fruit, but they are so beautiful. 🙂
I never heard of tamarillos but I will hunt for them now!
Love having you around the family table for #SundaySupper – your recipes are just fantastic!
Hi Manu, lovely use of tamarillos! How about adding it to the Food on Friday: Passionfruit & Tamarillo collection over at Carole’s Chatter? Cheers