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Poached tamarillos in syrup

A good source of Vitamin C and A, tamarillos are rated as moderate in salicylates, no amines.

4 tamarillos
1 cup sugar
1 cup water

Dip each tamarillo into boiling water for 1 minutes, then the skin should be easily peeled off. Boil sugar and water and slip in sliced tamarillos for about 3 minutes. Serve as a topping over failsafe custard, yoghurt or icecream.

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