Beautiful tamarillos are easy to poach, can be kept in the fridge for up to a week and are excellent served warm for a dessert. Alternatively slice after cooling and use as a breakfast compote for porridge or muesli.
Cut a small cross in the base of each tamarillo. Blanch the tamarillos in a saucepan of boiling water for 30 seconds then plunge into a bowl of cold water. When cool enough to handle, peel the tamarillos (but leave the stalks on if you like).
Put the sugar in a pan with the red wine and 1 cup water. Bring to the boil, add the cinnamon, star anise and vanilla. Peel thin strips of rind from the orange and add to the pan along with the juice of the orange. Simmer gently for 5 minutes then add the tamarillos. Cover with a round of baking paper to keep the tamarillos submerged and simmer for 10-15 minutes until tender.
Remove from the heat and allow to cook slightly. Use while still warm, or refrigerate and reheat later (the excess syrup can be re used to make another batch). Serve with your favourite ice cream.
1½ cups sugar
2 cups red wine
1 cinnamon stick
1 star anise
1 vanilla bean, halved lengthwise