Apple and Tamarillo Grunt RecipeOrigin: Amish Period: Traditional |
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal. Ingredients:
90g sugar 
Apple and Tamarillo Grunt Preparation:Method:Cream together the butter and sugar until light and fluffy then add the eggs and mix thoroughly. Blend the flour, salt and baking powder together then add to the egg mixture and stir to combine. Meanwhile mix the soda and vanilla with the milk before adding to the flour mix. Add the apple and tamarillo slices, stir then pour the batter into a buttered baking dish. Meanwhile mix the sugar, flour, cinnamon and butter with your fingers until you get a crumb-like mix. Sprinkle this over the apple and tamarillo batter then place in an oven pre-heated to 180°C and bake for about 40 minutes, or until set and golden brown. Serve hot with whole milk or single cream |
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