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.)
> 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!