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Winter Passion - Tamarillo
© Sue Courtney
16 July 2001

Do you like tamarillos. This is one winter fruit I simply love. And I love them even more when I can match the distinctive sweet tart flavours to wine, such as in the following recipe.

Roast Tamarillo with Rack of Lamb

Tamarillos can be served as a meat accompaniment. I like to serve with Baked Rack of lamb. This is so simple. Allow one tamarillo per person. Halve tamarillos. Sprinkle with a little sugar. Place in baking dish alongside lamb and cook for about 15-20 minutes. Serve on the side as an accompaniment to the meat.
Open a tamarillo influenced pinot noir such as Montana Marlborough Pinot Noir 2000 or Floating Mountain Pinot Noir 1999.

Then follow with a tamarillo dessert -

Tamarillo Poached in red wine

Poached Tamarillo You will need

Four to eight tamarillos (two per person)
Half a cup of sugar
Half a cup of red wine (pinot noir or merlot)

Peel the tamarillos. These can be blanched in water first to make the peeling easier. Then slice lengthwise.

Place the tamarillos, cut side up, into an oven dish. Pour the wine over them. Sprinkle with the sugar. Bake 15 to 20 minutes at 180C.

Remove from the oven. Turn the tamarillos over to soak up the juices, which will have become gorgeous and thick.

Serve warm or cooled with whipped cream. Spoon remaining liquid over the top.

Bon Appetit

© Sue Courtney.

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