![Grilled tamarillos with bocconcini](https://www.allysongofton.co.nz/content/recipes/3865.jpg?width=320&height=479&fit=bounds)
Ingredients
- ½ cup sugar
- 1 cup water
- 4-6 tamarillos
- ½ cup horopito pepper-flavourd avocado oil
- 3 cups rocket leaves
- 6 slices prosciutto
- 150 grams bocconcini, thinly sliced
Method
- Stir sugar into the water in a small saucepan over a gentle heat until dissolved.
- Add the tamarillos and poach gently for approximately 5 minutes. Turn off the heat and allow the fruit to cool in the syrup. Refrigerate overnight.
- Cut tamarillos in half lengthwise, season with salt and pepper. Heat 2 tablespoons of oil in a heavy-based frying pan and cook the tamarillos, cut side down, for 3-5 minutes or until hot and just browned. Remove skins and arrange fruit on a plate with the rocket prosciutto and slices of bocconcini. Drizzle with the remaining horopito avocado oil. Serve immediately.
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