Because Tamarillo's are usually sour so this has a twist and is devine
Ingredients
| 3 | Eggs, Whites Only |
| ½ tsp | Cream of tartar |
| ¾ cup | Caster sugar |
| 2 tsp | Vanilla essence/extract |
| 1 Tbsp | Malt vinegar |
| 1 | Cream |
Tamarillos
| 5 | Tamarillos (Main) |
| 1 cup | Red wine |
| ½ cup | Water |
| ¼ cup | Brown sugar |
| 1 | Star anise |
| 1 | Cinnamon stick |
| 8 cm | Orange peel, or Manderin Peel |
| 1 | Icing sugar, sprinkle |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 140 degrees. Line tray with Baking Paper. Whip egg whites until foamy, then add Cream of Tartar and beat again. Gradually add Caster sugar beating until it is thick and shiny. Fold in Vanilla essence and vinegar. Make 4 round piles on the Baking Paper, then run a fork up the sides for decoration. Cook for 40 minutes. Allow to cool.
- Meantime bring a saucepan of water to the boil and put in tamarillos for 2 minutes, remove and peel off skin. Leave stalks on as easier to handle. Then bring red wine and brown sugar to the boil, stirring so that the sugar melts, add star anise, cinnamon stick and orange or manderin peel and remove from the heat and sit for about 10 minutes. Then put in the tamarillos and gently poach for 15 minutes, take the fruit out of the sauce and let cool. Bring the remaining liquid to the boil and simmer until it goes like a syrup. Strain into a jug. Cut the tamarillo's in 1/2 - I placed mine on broken up jelly, lightly sprinkle with Icing Sugar. Then place the mini pavlova beside and drizzle cream over the top.
