Poached vanilla tamarillos
- 8 tamarillos, peeled by immersing in boiling water for a few minutes then removing the skin (leave the stalks on)
- ½ cup brown sugarlight brown cane sugarX
- 1 vanilla bean, split down the middle
- 400ml red wine
- 200ml water
1 Combine the wine and sugar in a large pot and heat gently, stirring, until the sugar dissolves.
2 Add the water, vanilla bean and tamarillos. Bring to a simmer and cook for around 20 minutes, until the liquid starts to thicken.
3 Remove the tamarillos and set aside, then turn up the heat and simmer the liquid until it becomes syrupy.
4 Serve the tamarillos with the syrup spooned over, and a blob of cream, yoghurt or ice cream.
If you don’t have a vanilla bean, use a teaspoon of vanilla extract instead.
Remember, a dish like this is an occassional treat, not an everyday meal
Nutrition Info (per serve)
Total fat 0.4g
–Saturated fat 0.1g
Dietary fibre 4g
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