8 golden tamarillos
1 cup water
½ cup sugar
1 vanilla bean
1 cup late harvest Riesling or Sauternes
Cut a small cross in the base of each tamarillo. Blanch in boiling water for 20 seconds or until the skin peels away easily. Don’t leave them in the water too long or the flesh will start to go mushy.
Refresh in cold water. Peel, leaving the stalk intact.
Combine the water and sugar in a saucepan. Cut the vanilla bean in half, scrape out the seeds and add the pod and seeds to the saucepan. Stir over a low heat to dissolve the sugar. Bring to the boil then reduce the heat and simmer for 5 minutes. Add the Riesling and the tamarillos and simmer for 2 minutes. Remove from the heat and leave to cool in the syrup. Cover and refrigerate overnight to infuse the flavours.
To serve: Carefully place the tamarillos in a serving bowl and pour over the syrup. Serve with a crisp biscuit and mascarpone.