Poached tamarillo clafouti
Photo by Babiche Martens
- 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.