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.
© 1997 Peter Gordon. All rights reserved.