Poached Tamarillo with Vanilla-Yoghurt Bavarois

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Preparation info

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    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The tamarillo is originally from South America but grows really well in the warmer climes of New Zealand. When I was a child it was known as ‘tree tomato’ (and kiwi fruit as ‘Chinese gooseberry’). Tamarillos are very sharp-tasting, so they usually need a bit of sugar to make them edible. Here the bavarois is a perfect foil to them. This was our main dessert for Christmas 1996, served with a brandy snap.


  • 6 tamarillos
  • 750ml red wine (standard bottle size)
  • 200g (7oz) demerara sugar
  • 2 star anise
  • 1 cinnamon stick


  • 150ml (5fl oz) double cream
  • 1 vanilla pod – use the seeds, which you scrape off
  • ½ teaspoon finely grated orange zest
  • 150g (5oz) caster sugar
  • 4 leaves gelatine, soaked in cold water for 4 minutes
  • 600ml (1 pint) sheep’s yoghurt (cow’s milk yoghurt is fine, but I prefer the sharpness given by sheep’s yoghurt)
  • 350ml (12fl oz) double cream, lightly whipped


Bring the wine, sugar, star anise and cinnamon to the boil in a pan. Lightly cut the pointed end of the tamarillos with a sharp knife to make an ‘X’, place them in the boiling liquid and return to the boil, then turn the heat down. Simmer for 15 minutes until the fruit is cooked – test by inserting a skewer. Leave to cool in the liquid.

Now for the bavarois. Have ready one large mould or six small ones. Bring the double cream, vanilla seeds, orange zest and caster sugar to the boil. Remove from the heat and add the gelatine, stirring until dissolved, then leave to go cold. (If the mixture sets before the next step, warm carefully over a pot of hot water, mixing well until it softens.) Whisk in the yoghurt, then gently whisk in the whipped cream. Pour into the mould or moulds and leave to set in the fridge for at least 4 hours.