A little while ago while I was catching up with an old friend and her beautiful one year old, she mentioned how much her daughter loves tamarillos, and how hideously expensive they were at that time. She wanted some suggestions for making these lovely fruit go a little further. It was well late in the season, so by the time I formulated a plan I actually couldn't find any at the fruit store. So in their absence I used frozen raspberries to cook up this beaut little recipe.
The sago makes the fruit go miles further and retains all the characteristics of the fruit with minimal added sugar, and it's gluten and dairy and egg free. Years ago I used to make rhubarb sago; at this time of year it is plentiful and is a great breakfast addition on your cereal. Sago requires quite a lot of slow cooking, but is not labour intensive and can be left to its own devises in the oven. Once cold it will happily keep in a covered dish in the fridge for 2 to 3 days.
Raspberry (or any other fruit) Sago
4 generous tablespoons sago
2 tablespoons sugar
1 1/2 cups water
2 cups frozen raspberries (if your using another fruit, just chop it into small pieces and add to the mixture raw)
Preheat the oven to 150deg. C.
In a medium sized oven dish with a lid combine the sago, sugar and water.
Now stir in the fruit, trying not to break it up too much at this stage.
Put the lid on and bake for 2 hours. Stir it once in the first hour.
Take from the oven, stir and allow to stand for 10 minutes before serving.
We had ours for pudding with some mini pancakes.
Little Miss 4 took the left overs to Preschool for lunch; she loved it and declared it to be 'like jelly but not cold'.
Happy cooking! xx Prudence