Tamarillos in poached wine
originally called tree tomatoes, the word tamarillo came into effect in 1967 to distinguish them from regular tomatoes.
- 30 mins cooking
- Serves 4
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Ingredients
- 6 tamarillos
- 1 cup red wine
- 1 cup water
- 1/2 cup brown sugar
- 1 star anise
- 1 vanilla bean, split or tsp extract
- 1 cinnamon stick
- 5 centimetre strip orange peel
- 200 gram mascarpone or whipped cream
Method
- 1Bring 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.
- 2Bring red wine, water and sugar to the boil in a saucepan, stirring to dissolve sugar. Add star anise, vanilla, cinnamon and orange peel.
- 3Add 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.
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