Poached tamarillos with coconut crumble

Doug Sherring

Poached tamarillos are one of my other favourite desserts at this time of year - they go with icecream, or cream, and a simple crumble topping keeps things slightly lighter than a traditional crumble. The crumble would work with any poached fruit, and the tamarillos themselves are great on porridge for breakfast, if there are leftovers. Add any nuts or spices you want to the coconut crumble topping.

For the tamarillos

6	Tamarillos (Main)
2 cups	Water
¼ cup	Brown sugar
1	Orange, zest only
½ tsp	Vanilla extract
1	Cinnamon stick, or half a tsp cinnamon

For the topping

1 Tbsp	Oats, heaped
1 Tbsp	Brown sugar, heaped
1 Tbsp	Coconut threads, heaped
1 tsp	Butter
1 pinch	Sea salt, small
1 pinch	Cinnamon, small

Directions

To make the tamarillos

1. Place all ingredients in a saucepan and bring to the boil. Reduce the heat to a gentle simmer, then poach for about 15 minutes. Set aside, and carefully remove the skin of the tamarillos, leaving the stalk intact if you can.
2. Serve warm with the crumble topping and cream. They will keep in the fridge, and can be eaten cold. They're great on porridge too.

To make the coconut crumble topping

1. Heat the butter in a small saucepan, then add all other ingredients. Stir constantly on a medium heat until golden brown. Serve immediately, or will keep in an airtight container.

For another winter dessert, try Delaney's

sticky date cakes