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

1. Stir sugar into the water in a small saucepan over a gentle heat until dissolved.
2. 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.
3. 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.