NANAS “PEACH PIE” WITH TAMARILLOS

SERVES 10 / PREPARATION 30 MINUTES / COOKING 35 MINUTES

My Nana always made this dessert with poached peaches but this is my version using tamarillos, a lovely fruit.

FOR THE TAMARILLOS

10 tamarillos 100ml orange blossom water 100g sugar

Score the bottom of each tamarillo with an x and put in a pan with the orange blossom water and sugar. Cover with a lid, bring to the boil over a high heat and cook for 5 minutes. Allow to cool, then peel the skin off the tamarillos leaving the stalk intact. Cut down the middle of each fruit leaving the top attached, then pour over the cooking juices to marinate.

FOR THE VANILLA PASTRY CREAM 500ml cream

1 teaspoon vanilla paste 100g sugar

1 whole egg

2 egg yolks

50g cornflour

Whisk the cream and vanilla paste in a pan, then bring to the boil over a medium heat. Meanwhile, combine the sugar, egg, egg yolks and cornflour in a bowl and whisk until thoroughly combined. When the cream has boiled, slowly pour it over the egg and sugar mixture, whisking continuously. Once fully incorporated pour the mixture back into the pan and bring back to the boil, stirring constantly, and boil for 5 minutes. Pour into a dish and lay plastic wrap over the surface to stop a skin from forming. Cool completely.

FOR THE CARAMELISED FILO TOPPING 10 filo pastry sheets

100g butter, melted

20g icing sugar

Preheat the oven to 180˚C. Scrunch each sheet of pastry into a rough ball. Put on a baking sheet, brush with melted butter and dust with the icing sugar. Bake until golden brown, about 15 minutes.

FOR THE PINENUTS 100g pinenuts 1 tablespoon olive oil 50g sumac

50g sugar

Preheat the oven to 150˚C. Put the pinenuts and olive oil on a baking tray and toast until golden brown, about 10 minutes. Remove from the oven and while they are hot sprinkle with with the sumac and sugar and stir around. Cool.

TO SERVE poached tamarillos vanilla pastry cream caramalised filo topping sumac pinenuts

Put one tamarillo and a blob of pastry cream on a plate, then top with the filo pastry, drizzle over some of the syrup from the tamarillos and scatter with pinenuts.