Tamarillo Compote & Almond Cream
This sumptuous raw dessert uses tamarillos, or tree tomatoes. Tamarillos are a rich source of iron. Prepare the day before your special meal - it is ideal for a no-fuss dinner party. When served with a spoonful almond cream this dessert is a treat for those on dairy and gluten free diets. Of course yoghurt or whipped cream would be yummy too!
If tamarillos aren't in season, try this with ripe mangos, papaya or pineapple. (Add the juice from 2 limes to the recipe!)
Spiced Tamarillo Compote
4 tamarillos, cut into chunks
8 pitted dates, sliced
1/3 cup sultanas
½ tsp ginger powder
½ tsp cinnamon
¼ tsp ground cardamom
¼ tsp ground cloves
Combine in a bowl, mix well and leave covered. Stir once or twice over the next 24 hours, by which time the liquid from the tamarillos will have softened the dried fruit and everything well be well marinated.
Almond Cream
1 cup almonds, soaked overnight.
6 dried apricots, soaked overnight in 1½ cups of water
½ tsp vanilla
Drain and rinse the almonds. Place in a blender with the vanilla, apricots and the the apricot soaking water. Blend on high speed until creamy. If you want a very smooth pale cream, strain it through a piece of muslin cloth.
Note: Making nut creams is a dream in the Tribest Personal Blender
Our most used peice of kitchen equipment! We use this machine every day and to loose it would be like having an arm cut off (for a keen cook like me!)