Ingredients

FOR THE TAMARILLOS
10 tamarillos
100ml orange blossom water
100g sugar
FOR THE VANILLA PASTRY CREAM
500ml cream
1 teaspoon vanilla paste
100g sugar
1 whole egg
2 egg yolks
50g cornflour
FOR THE CARAMELIZED FILO TOPPING
10 filo pastry sheets
100g butter, melted
20g icing sugar
FOR THE PINENUTS
100g pinenuts
1 tablespoon olive oil
50g sumac
50g sugar
TO SERVE
poached tamarillos
vanilla pastry cream
caramalised filo topping
sumac pinenuts

My Nana always made this dessert with poached peaches but this is my version using tamarillos, a lovely fruit.

Instructions

1.FOR THE VANILLA PASTRY CREAM
2.Whisk the cream and vanilla paste in a pan, then bring to the boil over a medium heat.
3.Meanwhile, combine the sugar, egg, egg yolks and cornflour in a bowl and whisk until thoroughly combined.
4.When the cream has boiled, slowly pour it over the egg and sugar mixture, whisking continuously.
5.Once fully incorporated pour the mixture back into the pan and bring back to the boil, stirring constantly, and boil for 5 minutes.
6.Pour into a dish and lay plastic wrap over the surface to stop a skin from forming.
7.Cool completely.
8.FOR THE CARAMELISED FILO TOPPING
9.Preheat the oven to 180˚C.
10.Scrunch each sheet of pastry into a rough ball. Put on a baking sheet, brush with melted butter and dust with the icing sugar.
11.Bake until golden brown, about 15 minutes.
12.FOR THE PINENUTS
13.Preheat the oven to 150˚C.
14.Put the pinenuts and olive oil on a baking tray and toast until golden brown, about 10 minutes.
15.Remove from the oven and while they are hot sprinkle with with the sumac and sugar and stir around. Cool.
16.TO SERVE
17.Put one tamarillo and a blob of pastry cream on a plate, then top with the filo pastry, drizzle over some of the syrup from the tamarillos and scatter with pinenuts.

Photography Tony Nyberg

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