Spiced tamarillos with coconut rice pudding

Coconut Rice Pudding

2 cups	Milk
2 cups	Coconut milk (Main)
¼ cup	Sugar
¼ cup	Short grain rice
1	Vanilla pod
2 tsp	Oranges, finely grated rind
½ cup	Plain unsweetened yoghurt

Tamarillos

½ cup	Maple syrup
6	Tamarillos, peeled and halved lengthwise (Main)
1 pinch	Chinese five spice
¼ cup	Red wine

Directions

1. To make the pudding, put coconut milk, cow's milk, sugar and rice in a saucepan.
2. Split vanilla pod lengthways and scrape seeds into the milk with the pod.
3. Add orange rind. Simmer for about 25 minutes, until thick. Cool, then chill.
4. Meanwhile, put tamarillos in a saucepan with maple syrup, red wine and five-spice.
5. Simmer for about 10 minutes, until the tamarillos are cooked.
6. Remove with a slotted spoon to a serving dish.
7. Boil the syrup until thickened and pour over the tamarillos. Cool.
8. Before serving, fold the yoghurt into the rice pudding.
9. Serve the pudding in individual dishes topped with 1 or 2 tamarillo halves and some syrup.