Ingredients

8 or 9 tamarillos, skin and stalks on
1 lemon, sliced
1 orange, sliced
2 cinnamon sticks
4 star anise
1 bottle Rosé Pinot wine
3 tablespoons sugar
Fresh mint leaves
1 cup Greek yoghurt

Method

Cut a cross at the end of each tamarillo

Put the wine, cinnamon, star anise, sugar and citrus in a pot and stir (to dissolve sugar) while bringing to the boil

Add tamarillos and poach for 10 to 15 minutes. Then remove from heat and leave to marinate in liquid for an hour or two or overnight to intensify flavour

Serve with mint leaves and yoghurt

NB: No need to peel the tamarillos as the skin comes away easily once served

will keep for up to 1 month or one week if opened in the fridge