Poached tamarillos in syrup

A good source of Vitamin C and A, tamarillos are rated as moderate in salicylates, no amines.

4 tamarillos
1 cup sugar
1 cup water

Dip each tamarillo into boiling water for 1 minutes, then the skin should be easily peeled off. Boil sugar and water and slip in sliced tamarillos for about 3 minutes. Serve as a topping over failsafe custard, yoghurt or icecream.

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

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