MASTERCLASS
Red wine-poached tamarillos

Red wine-poached tamarillos

Serves 6

Cooking Time Prep time 10 mins, cook 30 mins (plus chilling)



12   tamarillos
700 gm   white sugar
350 ml   red wine
1   vanilla bean, split and seeds scraped
1 qty   chocolate mousse


1 Cut tamarillos almost in half lengthways, leaving stem end intact, set aside.
2 Combine sugar, wine, vanilla bean and seeds and 250ml water in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar (3-5 minutes). Add tamarillos, cover with baking paper, weight with a plate, cook over low heat until tender (5-10 minutes).
3 Remove tamarillos from syrup, then reduce syrup over high heat to 800ml (10-15 minutes). Cool slightly, then pour over tamarillos and refrigerate until chilled (2 hours). Serve tamarillos with chocolate mousse.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

RECIPE Lisa Featherby PHOTOGRAPHY Vanessa Levis STYLING Lisa Featherby

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