Sure, they are good poached, they make a great crumble filling and a tangy chutney but that’s not all you can do with tamarillos. Just as the variety of produce in supermarkets is starting to narrow for the winter, the tamarillo is making an entrance. And they will be available in even bigger quantities as the season peaks in July and August.
|1 ¼ cups||Cream|
|1||French stick (Main)|
|½ cup||Orange juice|
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- Whisk the cream and eggs well. Slice the bread into 2.5cm rounds and arrange in a single layer in a wide, shallow casserole. Pour the egg mixture over to cover evenly. Refrigerate overnight or for several hours.
- Heat the orange juice and honey until warm. Halve the tamarillos lengthwise. Add to the juice mixture and place on low heat to warm through.
- Pan-fry the bacon, until crisp. Remove to a warm platter. Fry the rounds of bread until golden on both sides. Add a little butter if the bread begins to stick.
- Divide the bread and bacon between six serving plates and add the tamarillos and sauce. Serve immediately for breakfast or brunch.