Poached Tamarillo with Vanilla-Yoghurt Bavarois


Preparation info

  • For


    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The tamarillo is originally from South America but grows really well in the warmer climes of New Zealand. When I was a child it was known as ‘tree tomato’ (and kiwi fruit as ‘Chinese gooseberry’). Tamarillos are very sharp-tasting, so they usually need a bit of sugar to make them edible. Here the bavarois is a perfect foil to them. This was our main dessert for Christmas 1996, served with a brandy snap.