For some get up and go, Warren Elwin adds tamarillo.
|¼ cup||Caster sugar|
|1 piece||Fresh ginger, small, cut into slices|
|6||Tamarillos, peeled and diced (Main)|
|1||Mandarin, freshly zested and juiced|
|1||Lemon, freshly zested and juiced|
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- Place caster sugar, water, vanilla bean pod, star anise and ginger in a saucepan. Simmer over a medium heat until it just starts to colour.
- Add tamarillos, mandarin and lemon zest and juice and continue to simmer until it is syrupy (it will coat the back of a spoon).
- Remove from the heat, remove the hard spices and cool. You can strain it for a smoother sauce.
- Serve hot or cold over icecream and puddings.
To make removing the flesh from tamarillos easier, score the ends of them and scald the fruit in boiling water for a couple of minutes. Remove and refresh in ice cold water, then peel.
A sprinkle of chocolate shards scattered over this topping and icecream would be wickedly good. Check out Ray McVinnie'sHow to make chocolate shardsvideo.