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Home > Recipes > Tamarillos in poached wine

Tamarillos in poached wine

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Tamarillos in poached wine

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Originally called tree tomatoes, the word tamarillo came into effect in 1967 to distinguish them from regular tomatoes.

Ingredients

1 cup Red wine
6 Tamarillos
1 cup Water
½ cup Brown sugar
1 Star anise pod
1 Vanilla bean
1 Cinnamon stick
1 Orange
200 g Mascarpone

Directions

  1. 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.
  2. 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.
  3. 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.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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