rosebee
Bread Van Driver
~Green Queen~
Posts: 128
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Post by rosebee on Jan 29, 2006 5:47:15 GMT 10
These are native to South America, but a lot of people grow them in New Zealand, we used to get them but I wasn't too fond of the fruit! I have never seen them in the UK, but they might have them in a specialty shop somewhere. When I went to Slovenia on holiday they had Tamarillo jam - and it is DELICIOUS! Has anyone else tasted them (fresh fruit or in jam) or even grown them? I hope to give them a go.
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Post by braided-rug on Jan 29, 2006 9:59:36 GMT 10
I get all those T. plants mixed up. I think I know the ones you mean.
My uncle is a great gardener. We bought a house he had lived in and he grew one under the eaves. They are very pretty. I did collect a recipe for it too. Not long after we moved in we had plumbing done and the plumber snapped it off and it never recovered. I suspect we didn't water it enough either, our hometown was very cut throat with water, you needed to do it, no second chances.
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Post by braided-rug on Jan 29, 2006 10:00:51 GMT 10
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Post by braided-rug on Feb 1, 2006 13:24:57 GMT 10
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Post by braided-rug on Feb 1, 2006 13:36:05 GMT 10
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Post by braided-rug on Mar 26, 2006 23:20:12 GMT 10
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Admin
Major Contributor
formerly ~cara~
Posts: 4,651
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Post by Admin on Mar 27, 2006 3:58:51 GMT 10
those look delicious..
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Post by braided-rug on Apr 16, 2006 18:29:25 GMT 10
"Tamarillos in Star Anise and Red Wine Syrup Chef: Belinda Jeffrey Degree of difficulty: Low You need: 1 cup caster sugar 2 cups Shiraz 2 star anise 1 vanilla bean, split (or use 1 ½ teaspoons extract) 1 cinnamon stick 8-10 medium size tamarillos 1-2 teaspoons rose water, optional Method: Put the sugar, wine and star anise into a saucepan over med/high heat. (You’ll need a medium size pan so the tamarillos sit in one layer.) Stir to dissolve sugar then stop stirring and bring to the boil. Add vanilla bean and cinnamon stick when sugar has dissolved. Cut a smallish cross through the skin at the pointed end of each tamarillo. Add tamarillos to syrup as soon as it comes to the boil. Reduce heat and simmer the tamarillos until they are just tender, rolling them over occasionally. The cooking time varies according to ripeness but it should be about 10 minutes. Check with a fine skewer. When tamarillos are cooked carefully transfer them with a slotted spoon from the pan to a container. Increase the heat under the pan and bring syrup to the boil. Boil rapidly until it’s reduced by about half and is the consistency of maple syrup. Remove from heat, let cool slightly then add a little rose water if liked. Pour the syrup over tamarillos. Let cool then cover and chill. It’s a good idea to taste the syrup and once the cinnamon flavour is as you like it, remove the cinnamon stick as the flavour will just continue to get stronger. To serve, carefully peel away the skins and split if liked. Drizzle with syrup. They keep well for up to a week." From: www.abc.net.au/northcoast/stories/s1591360.htm
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