Macaroon and pecan-topped tamarillos make a quick dessert which combines the tartness from the fruit with the sweetness of the coconut and sugar. A friend of mine has the biggest pecan tree I have ever seen. It is laden with nuts, so I have added these to the mix. Fresh pecans are sweet and delicious if you can get hold of any. Otherwise, bought nuts of any kind will provide the crunch — macadamias are a favourite of mine. Macaroon and pecan-topped tamarillos make a quick and tasty dessert.
|8||Tamarillos, peeled and sliced thickly (Main)|
|½ cup||Coconut cream (Main)|
|2 cups||Coconut shreds|
|¾ cup||Pecans, chopped roughly (Main)|
- Preheat an oven to 170C. Grease the base of an ovenproof dish with butter.
- Put sliced tamarillos into the dish and sprinkle with sugar. Toss around until well coated. Rest for 15 minutes.
- For the topping: In a small pot warm coconut cream and sugar until dissolved. Add coconut and pecans. Sprinkle on top of the tamarillos. Bake for 25 minutes until crisp and golden. If they look like they are browning too quickly, cover with foil.
See more of Angela Casley's tamarillo recipes here