Mulled Red & Golden Tamarillos
Once a “lost food of the Incas”, the tamarillo is generally believed to be native to the Andes of Peru and probably also, Chile, Ecuador and Bolivia. It is cultivated and naturalized in Argentina, Brazil, Colombia, Venezuela and New Zealand. The fruit closely resembles a tomato, hence its name. They are held on the tree in clusters as are many other clustered fruit, such as cherries. Tamarillos are great with vanilla ice cream. They make wonderful chutneys, dips such as tamarillo guacamole, sauces for fish, meats and chicken. Boiled with sugar they make a wonderful breakfast fruit. Conversely, tamarillos when blended with oil, make a superb tangy mayonnaise that is ideal for fried chicken.
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- 6 large Tamarillos, whole (red or golden)
- 1 cup Red Wine
- 1 cup Water
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 Cinnamon Stick
- 3 Whole Cloves
- 1 Orange, thinly peeled rind
- 1 Orange, strained juice
- Blanch the tamarillos by plunging them (whole) in boiling water for 30 seconds then shocking in ice water. Peel the tamarillos, leaving the stalks on.
- In a saucepan, bring the wine and water to a boil.
- Add the sugar and stir in until dissolved.
- Add the cinnamon stick, cloves and orange rind & juice.
- Simmer on gentle heat for about 5 minutes.
- Add tamarillos & simmer approximately 15 minutes or until the tamarillos are slightly tender and evenly colored.
- Remove the fruit from the liquid to a bowl then strain the syrup, discarding the spices and rind.
- Boil the strained syrup on high heat, until slightly thickened.
- Pour over the reserved tamarillos and cool to room temperature.
- Serve with vanilla ice cream, rice pudding or whipped cream.
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