Tamarillo Gingernut Crumble Recipes
TAMARILLO CHUTNEY
A friend gave me a heap of tamarillos so I needed a chutney recipe. Here's the one I found and Russ cooked up for us.
Provided by JustJanS
Categories Fruit
Time 1h
Yield 3 cups chutney
Number Of Ingredients 10
Steps:
- To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel.
- Roughly chop and put in a bowl.
- Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft.
- Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil.
- Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.
Nutrition Facts : Calories 555.6, Fat 4.8, SaturatedFat 0.7, Sodium 7.4, Carbohydrate 133.6, Fiber 2.4, Sugar 122.8, Protein 1.7
TAMARILLO GINGERNUT CRUMBLE
I make this every season without fail, and every season I lose the recipe so I'm posting here so I can find it next season!!!
Provided by Kazryn
Categories Dessert
Time 1h
Yield 1 crumble, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and halve tamarillos lengthways and place in a baking dish.
- Break gingernuts into coarse pieces with a rolling pin and scatter over tamarillos.
- Pour over green ginger wine and maple syrup.
- Whizz remaining ingredients for a crumble topping in a food processor and sprinkle over fruit.
- Bake at 180C for about 30 minutes, or until hot and golden on top.
Nutrition Facts : Calories 559.1, Fat 20.7, SaturatedFat 12.9, Cholesterol 53.4, Sodium 158.6, Carbohydrate 89.9, Fiber 1.3, Sugar 50.6, Protein 5.1
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