Surely one of the best things about winter must be tamarillos. I love them fresh and stewed and never with any sugar – I like them slightly sour and a little bit evil.
Stewed fruit is one of the most homely foods possible for me. When we were kids Mum always made us stewed fruit for our Weet-bix; tamarillo or rhubarb from the garden or apple. This weekend I stewed up some tamarillos for breakfast and used others in a pudding.
How to stew tamarillos
Stewing is super easy – just cut off the tops, put in a pot whole (skin on) with a bit of water and let them stew. Once they’re cooked you can easily pick the skins off so there’s no reason to bother with peeling them first.
A super easy pudding
They’re also incredibly good in Melissa’s any-kind-of-fruit pudding, which I made on Friday night. I peeled raw tamarillos, halved them and arranged them on the top of my raw pudding whether they promptly sunk to the bottom. I think the recipe also says to use a blender but I used an old-fashioned egg beater and still got great results.
The pudding was great – a real old fashioned taste – and would be amazing with a rose-water scented cream or vanilla ice-cream. It’s the kind of thing I fantasise serving in the kind of vintage-styled cafe that I’ll never actually run but sometimes think about.