Poached tamarillos, caramel sauce and cream

Babiche Martens

Ingredients

8	Tamarillos (Main)
3 cups	Water
1 cup	Riesling
1 cup	Brown sugar
1	Star anise
1 tsp	Vanilla essence/extract
1	Cinnamon stick

Caramel sauce

¼ cup	Water
⅓ cup	Caster sugar
2 cups	Cream

Directions

1. Cut a cross on the end of each tamarillo with the point of a sharp paring knife.
2. Pour water and wine into a saucepan. Add sugar, star anise, vanilla and cinnamon. Add tamarillos and bring to a gentle simmer.
3. Simmer for 30 minutes. Remove tamarillos and let cool. Keep the syrup simmering for a further 15 minutes before turning off. Peel the skins from the cooled tamarillos then return to the syrup while making the caramel sauce.
4. Put the water and sugar into a small saucepan and bring to a boil. Boil without stirring until dark golden. As soon as the colour is reached, pour in the cream, turn the heat off and leave to simmer for 2-3 minutes. Stir to create a smooth sauce.
5. Return the tamarillos and syrup to the heat, warm together then serve in bowls with the caramel sauce and extra cream on the side.