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Sweet risotto with spiced tamarillo’s

By 9th July 2018 Cook, Dining

Tamarillos can be eaten both raw and cooked, however, the skin can be very bitter so it’s often either peeled or scooped out. They were commercially grown in NZ from 1920 after demand increased during world war 2 due to the fruits Vitamin C content. Both the red and yellow varieties are very popular!

This weeks recipe is a perfect winter warmer.

(serves 6)

  • 6 tamarillos
  • ½ cup red wine
  • 2 tbsp raw sugar
  • 2 tbsp honey
  • 1 cup water
  • 2 vanilla pods
  • 2-star anise
  • rind of ½ orange

 

  • 1 x 400ml can coconut cream
  • 400ml milk
  • 4 egg yolks
  • 4 tbsp raw sugar
  • 30g butter
  • 2 cups Carnaroli rice
  • 250ml cream, to serve

Lightly score the skin of the tamarillos, blanch in a pot of boiling water for 20-30 seconds. Remove from pot, drop into the iced water and peel off the skins.
Into a large pot, place red wine, first measure of sugar, honey, water, vanilla, star anise and orange rind. Bring to the boil, add tamarillos.
Return to the boil, remove from heat and transfer to a large jar or bowl. Set aside.

Place coconut cream and milk in a pot over a low heat to warm. Whisk or beat together egg yolks and second measure of sugar until pale. Melt butter in a large pot until just bubbling. Add rice and stir for 2 minutes over low heat. Gradually add milk mix to rice, stirring well after each addition. When all milk has been absorbed, fold the egg mix into the rice. Spoon rice pudding into serving bowls, top with halved tamarillos and poaching liquid.
Serve hot with cream.