The other day I was given a huge bag filled with red and orange tamarillos. My children and I have been enjoying them raw, but we still aren't getting through them quickly enough. I came across this recipe in our newspaper and decided to give it a try. Probably the fiddliest part was skinning the tamarillos, the rest came together quickly. Mine cooked a little longer than the stated time.
The finished result was quite impressive, (the first time I have had success with the fruit actually staying on an upside down cake), and it tasted pretty good too.
Have a great weekend!