I’m crazy about tamarillos, but since I’ve tried them cooked, I’m coming up with all manner of ways of using them… Their high glutamate content particularly suits the roasting or caramelisation process, which makes me think of tart tatins. I’m not crazy about the apple version, which can be very sweet, but I have made plum and tomato versions quite often. Tamarillos seem like the perfect variation, especially as their tartness lends itself to the process.
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