Choose firm fruit that are heavy for their size. When ripe, tamarillos should be fragrant, yield slightly to finger pressure and the stems should be black not green. They can be ripened at room temperature. Once ripe, they should be refrigerated in a plastic bag and will last for 10 days. They can be frozen, unpeeled, for three months or sliced and sprinkled with sugar and frozen in an airtight container for up to a year. The easiest method of removing the skins is to make a cross at the pointed end of the fruit, put them in a bowl, cover with boiling water, stand for two to three minutes and drain. Refresh them in cold water and when cool enough to handle, peel. Red, amber and gold tamarillos are an exciting taste sensation. The gold is considered to have a milder flavour.
Ingredients
| 2 Tbsp | Manuka honey |
| 1 cup | Red wine |
| 6 | Tamarillos, large, red, gold or amber, stems on (Main) |
| 2 | Star anise |
Directions
- With the point of a sharp knife, make a small cross in the skin at the pointed end of each tamarillo. Place in a bowl and cover with boiling water. Stand for 2-3 minutes, drain and refresh in cold water.
- Preheat the oven to 160C.
- Cut each tamarillo in quarters from the pointed end almost to the stem end. Roll back the skin from the point to the stem end. Place in a baking dish.
- Combine the red wine, honey and star anise and simmer until the honey is dissolved. Pour over the tamarillos. Cover loosely.
- Bake for about 15 minutes, remove the cover, baste the tamarillos and continue baking until tender, about 10 minutes. Cool. Great served with whipped cream or icecream.
