Tasty Tamarillos | Tipsy Tamarillos
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Tipsy Tamarillos

This delicious mixture may be kept in a covered jar in the refrigerator for several weeks.

Cut off the stem ends of tamarillos and halve them lengthwise. Line a baking dish or roasting pan with baking paper or a Teflon liner. Sprinkle it with brown, raw or white sugar, allowing about 1/2 cup sugar to 500g tamarillos. Sprinkle the sugar with cinnamon, ground cloves and/or mixed spice to taste.

Place the tamarillos, cut side down, on the sugar and bake uncovered at 150 °C for about 30 minutes, or until the skins rise up and can be pinched and lifted away from the cooked fruit.

Spoon the fruit and syrup into a jar, and add about 3 Tbsp dark rum or brandy to the warm but not hot fruit. Cover and refrigerate. Stir mixture occasionally.

Spoon the tamarillo mixture over good quality vanilla ice-cream in small bowls or glasses.

Chef: Dame Alison Holst as heard on Afternoons, Saturday 6 October 2007.

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2 Comments

16
  • Melissa Thorn

    This recipe is amazing – so delicious!

  • Beverley Harris

    Absolutely delicious! Made the first batch last night and did the taste test today…wow…what a burst of flavour. Cant’ wait to see them on top of the christmas pavlova…..if they last that long. I have a feeling the jars just might be empty before then!

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