• Save to your scrapbook
  • Save to your scrapbook

    Tamarillo Compote with Thyme Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars