Poached tamarillos with hot fudge
Tart and tangy tamarillos make superb jam and very dramatic desserts, so serve them poached with a scoop of vanilla bean ice-cream and a dollop of custard on the side. Or substitute them for tomatoes in a favourite recipe as they have similar bold acidic flavour notes.
Ingredients
4 ripe tamarillos
110g caster sugar
1 1/2 cups water
2 tbsp butter
2 tbsp golden syrup
3/4 cup sweetened condensed milk
150g cooking chocolate, chopped
Method
Cut a small cross in the base of each tamarillo and place in a saucepan of boiling water for 30 seconds. Remove and plunge into iced water. Drain and carefully remove the skins.
Combine caster sugar and water in a medium saucepan and stir over low heat until sugar dissolves.
Bring to a simmer, add tamarillos and cook over low heat for 3-5 minutes until tender. Remove with a slotted spoon.
For the sauce, combine butter, golden syrup and condensed milk in a saucepan and stir over low heat for 2-3 minutes until mixture thickens and is light golden. Remove from heat and stir in chocolate until smooth.
Serve tamarillos with a little of their juice and a dollop of hot fudge sauce.
(To reheat sauce, microwave on medium, stirring, for 1-2 minutes or until warm and melted).
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