Apple and Tamarillo Compote is a modern British recipe for a classic apple and tamarillo stew that can be used as a basis for desserts or as an applesauce. The full recipe is presented here and I hope you enjoy this classic British version of: Apple and Tamarillo Compote.
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.
Ingredients:
7 tart apples, cored and cut into chunks (no need to peel)
6 ripe tamarillos, blanched, peeled, de-seeded and copped
1 cinnamon stick
2 cloves
5cm piece of vanilla pod (wash and dry after using to make vanilla sugar)
freshly-grated zest of 1 lemon
juice of 1/2 lemon
100g granulated sugar (or to taste)
Method:
Making this compote is simplicity itself. Combine the ingredients in a pan and slowly bring to a simmer. Cover and cook gently until the apples are soft and resemble a slightly chunky apple sauce. Take off the heat, allow to cool and remove the whole spices.
This dish can be served either warm or cold and should be consumed within 1 day, as it will not keep.
