July 08, 2008

Tams Clafoutis

I have some assignments to do this month before taking a short break early next month. Yes, we're going to Taranaki for skiing. If you're a fan of The Lord of The Rings Trilogy, then Taranaki will surely give you a ring. It is about 2-3 hours drive from home and we're going for a week or so with friends. At this time of the year, this place will be crowded by those who love snow and snowy sports. So, I am going to prepare for this trip. After having back pain for weeks and weeks, it is time for me to get fit again.

There's an event Key Ingredient Cook’s Kitchen (KICK) recipe contest I'd like to enter, created and hosted by Sophie of The Key Ingredient. I was invited to join in. I was not sure about joining in at first because it is not berry season in New Zealand, but Sophie allows us to improvise with the seasonal fruit we're having here.

tamarillo tree

Tamarillos are in season at the moment and I am using them as the key ingredient in the recipe. As I like clafoutis, so I go with it.

tam clafouti3-3

Tamarillo Clafoutis


tamarillos


6 tamarillos, poached in hot water, peeled with stem attached, set aside

Vanilla Syrup

1/2 cup caster sugar
3/4 cup water
vanilla extract

Heat the sugar and water until boiling. Simmer for 3 minutes and then put the tamarillos in. Cook for 3-5 minutes until the mixture is thicken and the tamarillos are tender but still remain their shape. Remove from the stove. Add in a few drops of vanilla extract. Set aside.

tams clafoutis2


Clafoutis

3 eggs
1 cup milk
1/4 cup fresh cream
zest of 1 lemon
1/4 cup caster sugar
1/4 cup plain flour
a pinch of salt

Preheat the oven to 170C. Whisk eggs, milk, cream, lemon zest, salt, and sugar until well-combined. Sift and fold in plain flour. Mix well. Pour into 3-6 ramekins. Bake for 12 minutes. Remove from the oven and insert the poached tams in the centre of each pudding. Return to the oven and bake for further 15-20 minutes until the pudding is cooked. Serves 3-6.

14 comments:

[eatingclub] vancouver || js said...

I don't think I've seen a tamarillo before: is it only indigenous to New Zealand? The clafouti looks great -- does the tamarillo taste a bit like cherry?

Arfi Binsted said...

Hi there! Tamarillos are also known as Tree Tomato. They are not under the same family as cherries and I don't think they are indigenous to NZ. I think they come from South America. From what I've learned that tams in NZ have two varieties which have sour with bigger seeds and have red skin while the other is quite small and sweet which you can eat straight away as desserts without poaching or adding any sugar and the skin is orangey colour. The tams that you can view here are the sour variety, that is for poaching, pudding, making chutney even jam.

Peter G said...

I've only eaten "tams" once before and I remember them to be sweet. Nevertheless, your recipe for these in the clafoutis is really beautiful!

Marija said...

I was just thinking I should make some clafoutis with those peaches in the fridge! Your recipe sounds yummy, I think I'm gonna try it out today :)

linda said...

Never had tamarillos before but they sure look delicious in your clafoutis!

Marija said...

So, we just ate our clafoutis. It was delicious, thank you for the recipe!

Jeena said...

I have never heard of tamarillos before. I must say that they look beautiful your pictures are amazing.

I imagien they tasted wonderful made into a clafoutis, it looks really tasty.

Zita said...

aww.. great clafoutis recipe, we have imported tamarillos here but like other "exotic" fruits, the price are soo expensive...

bte have fun with the ski trip, becareful not tu hurt your back, and bring us back your lovely pics :)

nicisme said...

Looks so interesting. Gorgeous photos as usual Arfi!

Arfi Binsted said...

peter: do you remember what colour of the flesh was? we grew the sweet variety but then it died because we mistakenly let the sheep in the paddock to graze and they apparently could reach the lower branches, and the next thing we knew it did not survive. the sweet variety has orange flesh while these red ones are rather good for stewing, cooking or baking.

marija: hey, that's great to hear you finally made it! i am so thrilled!

linda: they just taste like other sour fruits which are combined well in clafoutis. you can use rhubarb as well.

jeena: i am just a learner in food photos hehehe... thanks anyway :) the tams are great in clafoutis!

zita: so tams are exotic fruits! hehehe... we grow them here. feel free to pick them before the peacocks do.

nicisme: gee, thanks!

Anh said...

Such a beautiful post, Arfi! I haven't seen tamarillo around much this season. Def. will stock up once I have my hands on them.

Cakelaw said...

These little clafoutis are so cute, and I am sure they tasted delicious!

Arfi Binsted said...

anh: no kidding! we have to give them away to peacocks here! lots and lots of them.

gaye: they do taste great! hehehe

Bruno said...

Beautiful clafoutis Arfi!!