Tamrillo Mincemeat is a modern British recipe for a classic mincemeat (for filling pies and cakes) made with a mix of apples, tamarillos and fruit that makes an excellent alternate to more traditional Christmas versions. The full recipe is presented here and I hope you enjoy this classic British version of: Tamrillo Mincemeat.
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This is an unusual mincemeat using tamarillos in place of the more typical green tomatoes that makes an excellent basis for a tart.
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.
Add the apples and vinegar to a large saucepan and bring to a boil before adding the tamarillos. Reduce to a simmer and cook until the fruit have softened. Now add all the remaining ingredients, bring to a simmer and cook for about 100 minutes, or until the mixture has thickened.
Pour into jars that have been warmed in an oven heated to 110°C for 10 minutes, seal and store. Allow to mature for at least 6 weeks before using.
