Roasted Tamarillos

Tamarillos are red, egg-shaped fruit, formerly known here in New Zealand as "tree tomatoes‚" until someone thought up a more exotic name for export purposes. They are in season from April through to about December. They can be eaten raw or cooked. The skins are bitter and aren't eaten so tamarillos are usually cut in half or topped like an egg and the flesh scooped out with a teaspoon, with or without the addition of a little sugar.

They can be peeled like tomatoes - by steeping in boiling water before removing the skin. For today's recipe, the skin is left on, but the flesh is scooped out for eating.

9-12 tamarillos
3/4 cup castor sugar
1/4 teaspoon each cinnamon and nutmeg

Halve each tamarillo lengthwise and place cut side up in a shallow baking dish. Mix together the sugar and spice and sprinkle the sugar liberally over the tops of the tamarillos. Pour 1/2 to 3/4 cup water in the baking dish and bake at 200C for 30 minutes.

Remove from the oven, spoon the liquid over the fruit and set aside to cool. Cover and refrigerate till required.

To serve place 3 or 4 halves in each individual serving dish and top with a spoonful of whipped cream or the topping of your choice. I used sweetened thick greek yoghurt and some toasted slivered almonds for garnish.