Poached Golden Tamarillos
Photography by 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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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!