Ta­mar­illo time

It’s peak sea­son for th­ese im­mi­grants from the An­des, so make the most of them.

Sunday Star-Times - Sunday Magazine - - FOOD WITH SAM MANNERING - Pho­to­graphs & Styling/ Sam Man­ner­ing

Here’s some­thing I bet you didn’t know: the word “ta­mar­illo” was dreamed up in the 1960s here in New Zealand, and is a com­bi­na­tion of two words, the M ori “tama”, mean­ing leader, and the Span­ish “amar­illo”, mean­ing yel­low (in spite of the fact that the most preva­lent va­ri­ety th­ese days is a deep, dark red colour). Ta­mar­il­los are orig­i­nally from the An­des re­gion in South Amer­ica, and they do jolly well here too in our (some­times) sub­trop­i­cal cli­mate. They are at their peak at the mo­ment, so make the most of them. A clafoutis is a lovely old-school French pud­ding that is usu­ally made with black cher­ries. Chances are you won’t use all of the ta­mar­il­los in the clafoutis, so you can have the left­over ones on your por­ridge the next morn­ing.

CLAFOUTIS WITH POACHED TA­MAR­IL­LOS

Prep time: 15 min­utes Cook time: 1 hour 30 min­utes Serves: 4

FOR THE POACHED TA­MAR­IL­LOS

1kg ta­mar­il­los

250g brown sugar

2 sticks cin­na­mon

2 tsp vanilla essence Zest and juice of 2 lemons 250ml wa­ter

Dash of brandy, if you fancy

FOR THE CLAFOUTIS

1 tbsp but­ter

100g sugar

125g plain flour

Zest of 1 lemon

3 eggs

300ml milk

Ic­ing sugar and runny cream, to serve

Pre­heat your oven to 180C.

Cut the ta­mar­il­los not quite in half – from the end length­ways up to the stem. Com­bine with all other in­gre­di­ents in a roast­ing pan and bake gen­tly for at least 50 min­utes, un­til the ta­mar­il­los are soft and start­ing to fall apart. Re­move and al­low to cool.

For the clafoutis, use the but­ter to grease a ce­ramic dish. Com­bine the sugar, flour and lemon zest in a mixing bowl be­fore whisk­ing in the eggs and grad­u­ally adding the milk to cre­ate a smooth bat­ter. Pour into the greased dish and spoon the ta­mar­il­los in over the top. Bake in the pre­heated oven for about 35 min­utes, un­til the bat­ter has risen well and is just cooked through but is still slightly cus­tardy. Take care not to let it over­cook. Dust lib­er­ally with ic­ing sugar and serve while still warm, with some runny cream and the left­over poach­ing syrup on the side.

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