Tamarillo Meringue Pie
Line a 8 or 9 " oven dish with pastry.In a saucepan heat:
1 cup of apple juice
2 table spoons sugar
1 tsp grated lemon rind
2 tablespoons lemon juice
Mix 4 level tablespoons of cornflour with some water till smooth and then stir into juice until thick.
Remove from heat stir in 1 tablespoon of butter.
Separate the yolks and whites of 2 eggs.
Beat egg yolks into sauce.
Add 2 cups of pulped tamarillos or
gold tamarillo and apricot pulp
Allow to cool a little and put on pastry.
Beat egg whites with 4 tablespoons of sugar until stiff
Put on top and bake in a slow oven for 20 mins.
Tamarillo Topping
Take equal weights of tamarillos and sugar.
Boil peeled and chopped tamarillos in a liitle water intially - 4 to 5 mins.
Add sugar and boil rapidly 3 mins and squeeze in the juice of 1/2 a lemon. Boil until setting, (no more than another 2 mins.)
2 cups chopped and
peeled red tamarillos or gold tamarillos or tamarillos and apple.
3/4 cup of water
1/3cup sugar
1/4 teaspoon fivespice
1 teaspoon lemon juice
3 tablespoons dry bread
crumbs
Combine tamarillos, water and sugar in a saucepan. Bring to the boil. Simmer until fruit is tender and water almost gone. Remove from heat and mash slightly with potato masher. Add spice and lemon juice. Cook and stir over low heat until thick. Stir in bread crumbs to further thicken.
Tamarillo
Puree:
Poach
12 peeled and sliced tamarillos in 1/4 cup each of water and sugar.
Cook until very soft ( about 15 mins ) . Puree the fruit using
sufficient cooking water to make a thick puree.
| Make tamarillos
the fruit topping on ice creams, cheescakes,and in yoghurt. |