TOMATE DE ARBOL ROJO OR RED TAMARILLOS POACHED IN CINAMMON AND LIME SYRUP

DSCN0803A sweet and tangy dessert that brings happy memories of my childhood in Colombia.  I remember coming from school and long before I arrived home I could smell the aromas of the Tamarillos being cooked.

INGREDIENTS FOR THE SYRUP

8 tamarillos

2 cups of water

1 cup sugar

2 cinnamon sticks

6 whole cloves

peel of 1 lime

METHOD

1- Wash and dry the Tamarillos.

1- To peel the Tamarillos:  bring 1 litre of water to a boil and put the Tamarillos in for 1 minute to cook.  Prepared a large bowl of water with ice cubes and put the Tamarillos in for a few seconds until they are cold enough to handle.  Use a paring knife to peel the Tamarillos.  DO NOT  CUT OUT THE STEM.

2- Combine sugar, water, cloves and cinnamon sticks in a medium sized sauce-pan over medium high heat.  Bring to the boil, stirring until the sugar has dissolved. Continue to boil until the mixture slightly thickens.

3- Using your hands arrange the Tamarillos in the syrup and add the lime peel.  Simmer the Tamarillos for 3 minutes with the lid of the saucepan on.  Turn the Tamarillos using a spoon and simmer them for another 5 minutes or until the Tamarillos are tender.

4- Gently spoon the Tamarillos into a glass bowl and pour the syrup on top.  Let them cool and put them in the refrigerator.

5-  Serve them in glass cups or bowls. You can accompany them with yoghurt, cream, or vanilla ice cream on the side.

TIPS

-The Tamarillos can be kept in a covered jar in the refrigerator for a week.

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