Tamarillos in poached wine
Originally called tree tomatoes, the word tamarillo came into effect in 1967 to distinguish them from regular tomatoes.
- Bring a saucepan of water to the boil, plunge tamarillos for 3 minutes, then remove from water. Carefully peel off the skin, leaving the stems intact.
- Bring red wine, water and sugar to the boil in a saucepan, stirring to dissolve sugar. Add star anise, vanilla bean split (1 tsp vanilla extract) , cinnamon stick and 5cm strip orange peel.
- Add tamarillos to the pan and gently poach for 15 minutes. Lift the fruit out and set aside. Bring the remaining liquid to the boil and simmer until syrupy. Strain to remove spices. Serve tamarillos in a puddle of syrup with a spoonful of mascarpone or whipped cream.