Poached tamarillos with hot fudge
“This super fudge sauce is also delightful on fresh strawberries, roasted pears or a big scoop of vanilla ice-cream and reheats very successfully.”
- 4 ripe tamarillos
- 110g caster sugar
- 1 1/2 cups water
- 2 tbsp butter
- 2 tbsp golden syrup
- ¾ cup sweetened condensed milk
- 150g cooking chocolate, chopped
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.
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).
Serves 4
