Tamarillos in star anise syrup with vanilla ice-cream

Author:: Lynne Mullins
Time:: < 30 mins
Difficulty:: Medium
Special options:: Nut-free, Egg-free

Bake individual meringues and cool in the oven. To serve, spread whipped cream on top of each then add peeled, sliced tamarillos and chopped strawberries. Drizzle with passionfruit pulp and dust with icing sugar. Beat thickened cream with prepared vanilla custard and a little icing sugar until thick. Poach tamarillos until tender then remove the skins and serve with the custard cream and sponge fingers. Bake quick tamarillo tarts by cutting one sheet of ready-rolled puff pastry in half. Overlap slices of peeled tamarillos down the centre of the pastry rectangles. Brush tamarillos with plenty of melted butter. Sprinkle generously with castor sugar and a pinch of ground cinnamon and bake at 220C until pastry is browned and puffed. Serve with a dollop of mascarpone sweetened with icing sugar.

Tamarillos in star anise syrup with vanilla ice-cream

Photo: Danielle Smith

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Ingredients

4 ripe tamarillos
4 star anise
1 cup castor sugar
1/2 vanilla bean, split
1 cinnamon stick
1/4 cup lemon juice
1/2 cup water
Vanilla ice-cream, to serve

Method

Cut a small cross in the skin at the base of each tamarillo and plunge into a saucepan of boiling water for one to two minutes then remove and plunge into a bowl of ice-cold water. Drain and carefully remove skins leaving stems intact. Put remaining ingredients in a saucepan and stir over medium heat until sugar dissolves. Remove from heat and pour warm syrup over tamarillos. Set aside to cool. To serve, cut tamarillos in half, leaving stems on and serve with scoops of ice-cream drizzled with syrup.

Course:: Dessert

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