NANAS “PEACH PIE” WITH TAMARILLOS
Chef Profile
![](https://www.cuisine.co.nz/wp-content/uploads/2018/08/Cuisine-Magazine-Recipe-NanasPeachPieWithTamarillos-1-747x1024.jpg)
tags:tamarillos, filo toppings, caramalized toppings, filo, peach pie, pie
Serves
10Preparation
30 minsCook
35 minsIngredients
FOR THE TAMARILLOS | |
10 tamarillos | |
100ml orange blossom water | |
100g sugar | |
FOR THE VANILLA PASTRY CREAM | |
500ml cream | |
1 teaspoon vanilla paste | |
100g sugar | |
1 whole egg | |
2 egg yolks | |
50g cornflour | |
FOR THE CARAMELIZED FILO TOPPING | |
10 filo pastry sheets | |
100g butter, melted | |
20g icing sugar | |
FOR THE PINENUTS | |
100g pinenuts | |
1 tablespoon olive oil | |
50g sumac | |
50g sugar | |
TO SERVE | |
poached tamarillos | |
vanilla pastry cream | |
caramalised filo topping | |
sumac pinenuts |
My Nana always made this dessert with poached peaches but this is my version using tamarillos, a lovely fruit.
Instructions
1. | FOR THE VANILLA PASTRY CREAM |
2. | Whisk the cream and vanilla paste in a pan, then bring to the boil over a medium heat. |
3. | Meanwhile, combine the sugar, egg, egg yolks and cornflour in a bowl and whisk until thoroughly combined. |
4. | When the cream has boiled, slowly pour it over the egg and sugar mixture, whisking continuously. |
5. | Once fully incorporated pour the mixture back into the pan and bring back to the boil, stirring constantly, and boil for 5 minutes. |
6. | Pour into a dish and lay plastic wrap over the surface to stop a skin from forming. |
7. | Cool completely. |
8. | FOR THE CARAMELISED FILO TOPPING |
9. | Preheat the oven to 180˚C. |
10. | Scrunch each sheet of pastry into a rough ball. Put on a baking sheet, brush with melted butter and dust with the icing sugar. |
11. | Bake until golden brown, about 15 minutes. |
12. | FOR THE PINENUTS |
13. | Preheat the oven to 150˚C. |
14. | Put the pinenuts and olive oil on a baking tray and toast until golden brown, about 10 minutes. |
15. | Remove from the oven and while they are hot sprinkle with with the sumac and sugar and stir around. Cool. |
16. | TO SERVE |
17. | Put one tamarillo and a blob of pastry cream on a plate, then top with the filo pastry, drizzle over some of the syrup from the tamarillos and scatter with pinenuts. |
Photography Tony Nyberg
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