Radio New Zealand - Te Reo Irirangi o Aotearoa

Ruby Compote

Chef: Catherine Bell (founding editor and food director of Dish Magazine) as heard on Nine To Noon Monday 15 May 2006

Tags: desserts, rhubarb, tamarillo, compote, raspberry

Start this recipe the day before you wish to eat it.

Ingredients

• 8 large red tamarillos
• 1 cup soft brown sugar
• 800 grams rhubarb, washed and cut into 4cm pieces
• 2 pears peeled, cored and sliced
• 1 cup frozen raspberries
• ½ cup castor sugar
• 1 cinnamon stick
• 6 cardamom pods, lightly crushed
• zest and juice of 1 orange

Method

Bring a pot of water to the boil and drop the tamarillos in for 1-2 minutes. Remove and immediately place them in a bowl of cold water. Using a sharp knife gently peel off the skins. Slice the tamarillos and place in a glass or ceramic dish. Sprinkle over the brown sugar making sure they are all covered. Cover and place in the fridge overnight.

Next day, combine the other ingredients in a wide pan and gently simmer for 8-10 minutes. Using a slotted spoon add the fruit to the tamarillos and gently mix together. Place the pan with the juices back over the heat and reduce until syrupy. Pour over the fruit.

Serve with Greek yoghurt.

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