Winter is nearly over, which means it’s coming to the end of the tamarillo season here in New Zealand. So this week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com), using roast tamarillos with a Lime & Coconut Rice Pudding. I love the combination of the smooth creamy rice pudding with the slight tartness of the tamarillos. A perfect combination for comfort food if you ask me, and a tasty winter dessert. I haven’t met anyone who doesn’t like this dish.

Enjoy!

ROAST TAMARILLOS WITH LIME & COCONUT
RICE PUDDING

Recipe by Jen Pomeroy - The Modern Mess

INGREDIENTS

Roast Tamarillos
6 - 8 tamarillos
2 tbsp maple syrup
1 mandarin or half an orange, juiced
Knob butter – about 25g
¼ tsp cinnamon

Rice Pudding
100 g short grain rice
2 x 400 ml tins coconut milk
200 ml water
2 limes, juiced & peeled with vege peeler
4 tbsp sugar
pinch salt
2 kaffir limes, zested (optional)

METHOD

Roast Tamarillos
Pre heat the oven to 180°C. Halve the tamarillos lengthwise, and place in a small roasting dish. Mix together the maple syrup, juice & cinnamon, and pour over the tamarillos. Top each tamarillo with a small piece of the butter.

Roast for 15 mins, remove from the oven and spoon the juices over the fruit. Roast for another 10 - 15 min till cooked. The tamarillos can be cooked in advance, and gently re heated when ready to serve.

Lime & Coconut Rice Pudding
The liquid (coconut milk/water) can be any ratio as long as it totals 1 litre. So you can use all coconut milk or half milk/half coconut milk, depending on how much coconut flavor you want. Top up with extra liquid if it gets too thick.

Place the rice, liquid, lime peel, sugar and salt in a medium saucepan, and bring to a simmer. Pour into a slow cooker and cook on high for 2 - 3 hours or on low for 4 - 5 hrs. You can also pressure cook it for 15 - 20 mins on high. Or try a 150°C oven for 1.5 - 2 hrs. Use a small baking dish covered tightly in foil. Ideally you want the rice to overcook and thicken the liquid so it’s nice and creamy.

If you want to do this in advance, cook for half the amount of time and the residual heat will carry on cooking it. Chill well and then gently re heat in a saucepan.

When ready to serve add a squeeze of lime juice and kaffir lime zest. Serve with the roast tamarillos.

Serves 6 - 8