Tamarillos Recipes..... page 3

 Buy tamarillos that are firm and smooth skinned and evenly coloured all over. They will keep 10 days, or more if stored in a cool place.

Try tamarillo based toppings and sauces on cheesecakes, icecream,and yoghurt.       

Tamarillo Tiramisu

3 egg yolks
1/2 cup sugar
1/4 cup coffee liqueur
10 ounces ( 280 gms) cream cheese
1 1/2 cups heavy cream
sponge cake
1 1/2 cups tamarillo pulp
1/4 teaspoon vanilla extract

Beat egg yolks with sugar and coffee liqueur over warm water until light. Cool.

Slowly beat the cream cheese and beat into the egg mixture. Whip the cream and add the vanilla essence. Fold into the egg yolk mixture.Trim the sponge cake to fit bowl or wine glass. Place one layer of sponge in the bottom.Cover with one third tamarillo pulp and one third cream mixture. Repeat layers twice then sprinkle the top with cocoa or carob.. Chill before serving.

Tamarillo and Carob Pudding
(A quick self saucing pudding)

Peel and poach whole 6 tamarillos in 3/4 cup water and 1/3 cup sugar until just cooked.

Into a bowl mix: 1 cup SR flour, 3/4 cup sugar, 1 tblsp carob powder.
Add 50 gms butter mlted in 1/2 cup of milk and tsp vanilla.

Drain and place cooked whole tamarillos in base of deep cooking dish.
and spoon over pudding mix.

Sauce topping: sprinkle over 1/3 cup sugar and 1 tblsp carob powder.
Make up the syrup left over from poaching tamarillos to 2 cups of liquid by adding hot water. Pour over the top of the pudding mix and cook in a mod oven 35 - 45 mins.
Serve with ice cream.

Use tamarillos in Brandied Fruit Pots, Rumtopfs, and Friendship Fruit pots.

Tamarillo Brandy

4 cups fresh chopped, peeled and mashed fruit . Dissolve 1 1/2 cups granulated sugar in 1 - 26 oz ( 750 ml) bottle of brandy or vodka.Pour over fruit and cover. After 4 -6 months strain out the fruit and drink.....

Use the discarded flesh as a dessert topping

 Tamarillo Rice-cream

1 cup of uncooked rice
3 cups milk
1/2 cup sugar
2 beaten eggs
1 teasp vanilla essence
1/2 cup heavy cream - whipped
1 1/2 cups finely diced tamarillos

Cook rice in milk in the top of a double boiler.Cook for 1 hour or until tender, stirring occasionally. Add sugar. Add a little hot rice to beaten egg then add eggs to rest of rice.Stir in vanilla. Mix well and cook another minute.Cool. Whip cream fold in tamarillos and fold into rice . Chill and serve.