Vanilla-scented tamar­il­los with cus­tard

Ready in 15 min­utes plus 2 hours’ mar­i­nat­ing time | Serves 6 | GF


8 tamar­il­los, peeled (see ‘Peel­ing prep’ tip be­low) and sliced into rounds

2½ Tbsp brown sugar

1 tsp vanilla ex­tract


Good-qual­ity, store-bought cus­tard (heated), crème fraîche, mas­car­pone or thick Greek yo­ghurt For­aged ed­i­ble flow­ers (op­tional)

1 Place sliced tamar­il­los in a bowl (but not a metal one) and sprin­kle over brown sugar and vanilla. Us­ing your fin­gers, very del­i­cately toss the tamar­il­los once or twice to dis­trib­ute the sugar and vanilla. Leave to mar­i­nate in the fridge for 2 hours – the tamar­il­los will end up form­ing their own de­li­cious, vanilla-flavoured syrup.

2 To serve, add some hot cus­tard to dessert bowls and top with a spoon­ful of tamar­il­los and syrup. Al­ter­na­tively, use a dol­lop of crème fraîche, mas­car­pone or Greek yo­ghurt in place of the cus­tard. Dec­o­rate with ed­i­ble flow­ers if you like. (Turn to page 53 to see the fin­ished dish.)

Peel­ing prep

> The eas­i­est way to peel tamar­il­los is to put them in a bowl and cover with boil­ing water. Leave for 4 min­utes then make a small cut in the skin with a sharp knife. You can then peel off the entire skin in one go!

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.