Tamarillos Poached In Cinnamon & Lime Syrup

A 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.
2. 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.
3. 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.
4. 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.
5. Gently spoon the Tamarillos into a glass bowl and pour the syrup on top.  Let them cool and put them in the refrigerator.
6. 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.