Eugene Hamilton's tamarillo recipes.
Eugene's poached spiced tamarillos
2 cups water
2 cups orange juice with pulp removed
25 cardamom pods
3 whole star anise
4 cinnamon quills
2 slices of fresh ginger 1cm thick
1 cup sugar
5 mint leaves
10 ripe peeled tamarillos
Place all the ingredients except for the tamarillos into a medium sized sauce pan and bring to the boil. Once the sugar has dissolved then place the tamarillos into the pot carefully, then gently simmer for 6 minutes, then remove from the heat and allow to cool in the liquid. The tamarillos can now be eaten straight away or placed into a clean air tight container and stored in the fridge for up to a week.
These can be served hot with honey toasted oats and vanilla ice cream as a dessert or are great served chilled cereal and/or yoghurt as a breakfast item.
Eugene's Tamarillo walnut & white chocolate muffins
Makes 12 muffins
½ cup sugar
2 cups flour
2 ½ tsp baking powder
1 tsp ginger powder
50g chopped walnuts
100g chopped white chocolate
100g butter melted
½ cup milk
3 peeled and chopped tamarillos
1 tsp vanilla essence
1 egg beaten
Pre heat your oven to 190 degrees C. Lightly grease your muffin
tray. Place the sugar, sifted flour, baking powder, walnuts
and white chocolate into a mixing bowl. Then add the tamarillos,
egg, milk, vanilla and butter, and mix quickly until the mixture is
combined. Spoon the mixture into the muffin pans until just below
fill. Place into the oven and cook for approximately 20 minutes or
until they are cooked.
Serve warm or room at temperature with whipped cream or yoghurt.