|1 cup||Caster sugar|
|¼ cup||Dessert wine|
|1||Lemon, a strip of zest only|
|1 ¼ cups||Milk|
|⅓ cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|½ cup||Plain flour|
|2 Tbsp||Icing sugar, to serve|
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- With the point of a paring knife, make a cross on the bottom of each tamarillo. Place in a bowl and cover with boiling water then leave for 20 minutes. Peel but leave the stalks on.
- In a saucepan combine the cup of sugar, water, wine and lemon. Bring to a boil, stirring to dissolve the sugar, then reduce the heat to a simmer and put in the fruit. Gently simmer for 30 minutes then cool.
- Heat the oven to 180C. Whisk together the brandy, milk, sugar, eggs and vanilla. Sift the salt and flour and whisk in. Place the tamarillos in a baking dish then pour over the batter. Bake for 30 minutes then dust liberally with icing sugar before serving.