We had a tree-tomato tree in Napier when I was a child and we generally just cut them in half and scooped out the insides to eat them. Sometimes we had them peeled, sliced and steeped in sugar as a fruit with dessert. They are the size and shape of a good egg and come in a red variety or yellow and both are really yummy. You can either scoop the flesh out or skin like a tomato (Plunge into boiling water for 30 – 60 seconds)
- 8 Tamarillos
- 1/2 teaspoon Almond Essence
- 1 teaspoon Cornflour
- Cochineal – red food colouring
- 1 nip (15 mils) Cherry Brandy – optional
- Skin and chop tamarillos
- Cook over a low heat until they form a soft pulp in their own juices.
- Add Almond essence, thicken with corn flour.
- Highlight colour with cochineal, add cherry brandy and sweeten if required.
This sauce came about when the owner of a restaurant I was cooking at in Rotorua turned up with a carton of tamarillos from his tree and said “use them on the menu”. This sauce has a lovely rich red colour, goes nicely with Chicken, pork or desserts and will keep in the fridge for a few days once made. Yummy, easy and versatile.