Total Pageviews

Monday, October 25, 2010

tamarillos with star anise

There is nobody quite like Peter Gordon, the New Zealand chef, for my money. With restaurants in London and Auckland, he is a class act and it was at his Sugar Club in London I first enjoyed tamarillos in red wine.

The following is an adaptation of his famous recipe. Sadly, the season for this beautiful fruit is short so snap them up when you spot them. The sauce is heavenly and if there is any over, I refer to it as ‘the mother sauce’.  Ready and waiting in the refrigerator, it is divine on ice cream or just poured over anything that needs sweetening up.


6 tamarillos
750ml red wine
200g demerara sugar
2 star anise
1 cinnamon stick
1-2 drops rosewater


Bring the wine, sugar, star anise, rosewater and cinnamon to the boil in a medium saucepan. Lightly cut the pointed end of the tamarillos with a sharp knife to make an X and place them in the boiling liquid. Return to the boil, reduce the heat to a simmer and cook for 15 minutes – test fruit is cooked with a skewer. Leave to cool in the liquid. Use any way you like – as it, at room temperature of cold from the fridge. Fabulous with vanilla bavarois.

Tamarillos in red wine and star anise printer friendly recipe click this link:

1 comment:

  1. Hi Cheryl
    Love the new blog format and particularly love the recipes there at the moment. I used to make this tamarillo recipe and had forgotten about it. Loved the mussel variation. Have you used the cryovac packed mussels which are living but have been cleaned and debearded? About $10 per kilo, excellent value.

    Liz Love