TAMARILLOS AND FEIJOAS

Press, Volume CX, Issue 32324, 16 June 1970, Page 4

TAMARILLOS AND FEIJOAS

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CELIA TIMMS)

Tamarillos arc plentiful now and this pleases me very much. I find their flavour delicious and use them in many ways. I consider they make an unbeatable ice-cream topping and are equally good served stewed with a chilled custard sauce.

Tamarillo jam is almost preferable to raspberry jam, in my opinion, because of its distinctive flavour. This winter fruit makes an excellent chutney, teams well with hot roast pork and, when jellied, makes a delectable cold sweet.

To peel tamarillos, stand them in boiling water for four or five minutes and you will find the skin slips off easily when cut. Then, if you wish to serve them uncooked, slice thinly, cover with sugar and sprinkle a tablespoon of sherry over each serv-1 ing.

This Upside-Down Tamarillo Pudding, which is enough for six servings, should be served hot with cream or custard. You will need: 4 tamarillos 4oz brown sugar 2 tablespoons butter 2oz white sugar 4oz butter 1 egg 1 teaspoon vanilla 6oz flour 2 teaspoons baking powder I teaspoon salt i cup milk , Method: Peel and halve tamarillos. Melt 2 tablespoons butter and add brown sugar. Spread this over the base of a ring tin or a round baking tin and arrange the halved fruit on top. Cream 4oz butter with 2oz white sugar until light and fluffy, then beat in the egg and vanilla essence. Sift flour with salt, baking powder and fold into creamed mixture alternately with the milk. Pour this batter over the fruit and bake at 350 for 30-45 minutes. Serve hot with cream or custard.

TAMARILLO JAM 61b tamarillos

Ice-Cream Topping Peel and chop six tamarillos and add one cup of sugar. Stand for an hour, stirring occasionally, then bring to the boil, stir continually and simmer for 10 minutes. This topping may be bottled and stored in a refrigerator for future use. ■

BAVARIAN CREAM

1 Topped with sugared tamarillos and whipped cream, this sweet is quite delicious. Quantities given here make enough for four. You will need: 4 cup water 4oz sugar 1 tablespoon gelatine 1 cup sliced tamarillos 1 tablespoon lemon > juice i cup cream or evaporated milk (chilled) Method: Cook tamarillos ! in water with the sugar ' until soft. Press through a 1 sieve or strainer. Soften ’ gelatine in a very little cold ‘ water and add to hot fruit 1 puree and stir until dis--1 solved. When cooled and 1 of the consistency of eggwhite, add lemon juice and 1 beat until light and fluffy. Whip the cream or chilled '■ evaporated milk and fold ' into fruit mixture. Pour into individual dishes or a large one and chill. Decorate with whipped cream ' and sliced, sugared tama--1 rillos.

3 pints water 41b sugar Juice of 2 lemons Method: Peel fruit and scoop out as much pulp as possible with a spoon. Add the water and lemon juice and bring to the boil. Cook for 30 minutes, mashing the fruit occasionally. Add the warmed sugar and bring to the boil and continue to boil fast until a little sets when tested. This takes about one hour. Pour into hot sterilised jars and cover immediately. Less Sugar.—A pinch of bi-carbonate of soda added to any fruit when stewing reduces the quantity of sugar required to sweeten.

TAMARILLO CHUTNEY You will need: 2 doz. tamarillos 11b apples 1 tablespoon salt 11b onions loz mixed spice 21b brown sugar 1 pint vinegar 1 teaspoon pepper Method: Peel tamarillos and cut into quarters. Peel and core apples and cut into pieces. Combine all ingredients in large pan and cook slowly for 2 hours, stirring frequently as this chutney burns easily. Sauce For Pork Tamarillos make an excelent accompaniment for hot x>rk. They may be served •ound the joint or cooked vith pork chops. For a sauce, peel and slice wo apples, six tamarillos and wo small onions. Add four lessertspoons of brown sugar md four dessertspoons of cater and cook until soft, serve with roast pork round he meat dish or pour over rimmed pork chops, irranged in a shallow dish md baked uncovered in a slow oven (325) for two hours.

BANANA ROLLS IN CHUTNEY SAUCE

This recipe for Banana Rolls in Chutney Sauce for four makes a savoury dish, which may be served on its own. You will need: 8 bananas 8 slices cooked ham 1 cup water 4 cup prunes 4 cup sweetened stewed apple I cup sultanas i cup sugar 1 cup vinegar 1 teaspoon cinnamon Pinch of powdered cloves i teaspoon dry mustard loz flour Method: Roll each peeled banana in a slice of ham and arrange in greased ovenproof dish. Combine the chopped and cooked prunes, apple, sultanas, sugar, vinegar, spices and water in a saucepan and ( cook for five minutes. Mix > flour with a little cold water 1 and add to fruit. Cook for I further 2-3 minutes, stirring until thickened. Pour this i sauce over the banana rolls, i cover and bake at 350 for i 30 minutes. ( i Jellied Tamarillos < Slice the peeled fruit and cook gently with sugar in a | little water till soft. Strain ' off the juice and use this as Is part of the liquid required to i dissolve a packet of red jelly I crystals. i Feijoa Jam You will need: i 51b feijoas 61b sugar 4 pints water Method: Cut unpeeled ; fruit into thin slices, add water and cook until soft. Gradually add sugar, stirring continually and bring , to the boil. Boil hard until its jells when tested, which should be within a few minutes. Note: The less cooking the more flavour in the jam.