Poached Golden Tamarillos
Photography Vanessa Wu.
Serves: 4
INGREDIENTS
8 golden tamarillos
1 cup water
½ cup sugar
1 vanilla bean
1 cup late harvest Riesling or Sauternes
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.