Tamarillo Parfait with Nectarine Compote

Rating: 3.6875 / 5.00 (16 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



For the tamarillo parfait, blanch (scald) the tamarillos and peel off the skin. Puree the pulp with a hand blender and pass through a hair sieve. Stir the puree with lemon juice.

Beat the yolks and sugar until creamy. Heat the milk in a saucepan and stir into the yolk-sugar mixture. Add to the saucepan and heat gently, stirring constantly, until the yolks bind the milk. Mix the mixture with the tamarillo puree and cool. Stir in the cream and pour the parfait mixture into ramekins. Place in the freezer and freeze.

For the nectarine compote, wash the nectarines with cold water and cut the flesh into pieces. Place the fruit pieces in a saucepan with the jelling sugar, liqueur and almond slivers, cover with water and bring to the boil once. Remove from the heat and let cool.

Turn the tamarillo parfait out of the ramekins onto dessert plates and serve the nectarine compote in small bowls.

Preparation Tip:

The tamarillo parfait also tastes wonderful with a caramel sauce.

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