Tamarillo Recipe

Recipe by Peter Gordon

To poach tamarillos in red wine and chilli syrup, lightly score a cross through the skin at the pointed end of 6 fruit.

In a smallish pan, just large enough to hold the fruit in one layer, bring 1 bottle of a light spicy red wine (a shiraz or pinot noir would be good) and 2 cups of water to the boil. Add 3 cups of sugar or two cups of manuka honey, half a red chilli, chopped, 1 cinnamon quill and a tablespoon of sliced ginger and simmer for 5 minutes.

Add the tamarillos and bring to the boil, put a lid on and simmer for 2 minutes only, then take off the heat and leave to cool. Store, covered, in the fridge for at least 24 hours.

For a savoury dish, split the fruit in half lengthways, lay cut side facing up on non-stick baking parchment, sprinkle generously with brown sugar or honey and bake them at 160 degrees for 40-50 minutes.

They will dry a little and are lovely served with cheese or New Zealand venison.