Ingredients
Method
1.Cut a cross into the pointed end of each tamarillo, place in a bowl, cover with boiling water and leave for 10 minutes. Drain and peel the skin off, repeating the boiling water process if the skin does not come off easily.
2.Put the wine, sugar, cinnamon stick, star anise and orange peel into a pot and bring to the boil, stirring to dissolve the sugar.
3.Add the tamarillos and poach for 15 minutes. Leave to macerate in the spiced wine syrup until ready to use (refrigerate if making a day ahead, but bring to room temperature before serving).
4.Serve with muesli and Greek yoghurt for breakfast.
Flavour intensity and sweetness are the two major considerations when choosing wines to suit spicy desserts. It is important to choose a wine that is slightly sweeter than the dish, as sweetness in food tends to reduce our perception of sweetness and there’s a danger the wine might taste slightly bitter. The Spiced Tamarillos have flavour strength, sweetness and acidity to consider. A pinot noir rosé has all the necessary qualities for a perfect marriage.
Note
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