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    Tamarillo Compote with Thyme Cream

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    Tamarillo Compote with Thyme Cream

    If you've never cooked with tamarillos, this is a lovely simple recipe to start with. The thyme cream adds an unusual, slightly herby edge to the sweetness of the poached fruit.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 142ml carton Waitrose Double Cream
    • 2 sprigs fresh thyme
    • 50g caster sugar
    • 4 tbsp port
    • 1 cinnamon stick
    • 1 star anise
    • 6 tamarillos, skinned and halved lengthways
    • 1 tbsp icing sugar


    1. For the thyme cream. pour the cream into a small pan and add the thyme. Heat gently until just warm, then remove from the heat and leave to cool. Transfer to a bowl, remove the thyme and chill.
    2. Meanwhile, place the caster sugar in a large pan with the port, 300ml cold water, the cinnamon, clove and star anise. Heat gently, stirring, until the sugar has dissolved, then boil for 5 minutes. Add the tamarillos, and simmer for 3-4 minutes, until the fruit is tender. Remove from the heat and cool slightly. Take out the cinnamon, clove and star anise before serving.
    3. Whip the thyme-infused cream until it thickens. Sift the icing sugar over the cream and gently fold in. Divide the tamarillos and syrup between 4 serving dishes and serve with a spoonful of the thyme cream. Decorate with an extra star anise and a sprig of thyme.

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