Poached tamarillos

Season: Autumn

Type: Sweets

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: tamarillos, bay leaf

Recipe source:  Lou’s recipe


  • chopping board & non-slip mat
  • cook’s knife
  • metric measuring jug
  • large saucepan or stockpot
  • slotted spoon
  • serving plates

  • 12 tamarillos, halved lengthways
  • 300g/4oz caster sugar
  • 600 ml water
  • 1 vanilla pod
  • 1 cinnamon stick
  • 1 bay leaf
  • yoghurt
What to do

  • Set out your ingredients.

To make the syrup:

  • Pour the water into a large saucepan.
  • Add the sugar, vanilla pod, cinnamon and bay leaf. Cook over low heat to dissolve the sugar then bring to the boil and simmer for 10 minutes to infuse the flavours.
  • Add the tamarillos and poach over low heat until they are just soft when pierced with a knife (about 5 – 10 minutes), and then remove from the heat.
  • Leave the tamarillos to cool in the syrup.
  • When cool enough to handle, remove the skin from the tamarillos and cut each tamarillo in half.

To serve

  • Place a spoonful of yoghurt in each bowl then spoon half a tamarillo on top with some of the cooking juices.

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