Red wine & Honey baked Tamarillo served with Popcorn infused creamed rice and ground Native ginger seed.
To make the creamed rice I placed 2 cups of milk, 2 cups of prepared popcorn and 2 tbsp of melted butter in a saucepan and brought to the simmer before being removed and allowed to steep for 20 minutes or so. This was the strained and the popcorn infused milk was set aside. In a saucepan a 1/2 cup of rice and a 1/2 cup of water was brought to the boil. To this I gradually added the popcorn milk with another 2 cups of plain milk and a 1/4 cup of sugar, this was reduced to a simmer for around 30- 35 minutes until thick and creamy. For the baked tamarillo I simply preheated the oven to 160C, wit a sharp knife I made a small cross in the skin of the pointed end of the tamarillo. The fruit was then left to soak in boiling water for 2-3 minutes before being refreshed under cold water. I then cut the fruit in quarters starting from the pointed end cutting three quarters of the way through to the stem end. I then peeled back the skin of each section a placed the fruit in an oven proof dish with 1 cup of red wine, star anise and 2 tbsp of honey, covering loosely and baking in the oven for 15 minutes. I then removed the cover, basting the tamarillo 2-3 times while baking the fruit for a further 10 minutes uncovered until soft and tender but still holding structure. This was then cooled before being served with creamed rice.