Method

• 1.
  Preheat oven to 150°C. Lightly grease a 25 x 5 x 7.5cm non-stick loaf pan.
• 2.
  Place ricotta, eggs and icing sugar in a food processor. Scrape in vanilla seeds, discarding bean, and process until smooth. Pour mixture into loaf pan and place in a deep roasting pan. Pour boiling water into the pan to come halfway up the sides of the loaf pan (bain-marie). Bake for 40 minutes or until firm. Set aside to cool, then refrigerate for 1 hour.

• 3.
  To poach the tamarillos, place the sugar, port and 250ml (1 cup) of cold water in a saucepan over low heat, stirring until sugar has dissolved. Add tamarillos and poach gently for 4 minutes. Use a slotted spoon to transfer tamarillos to a bowl. Increase heat to high and allow to boil until syrup is reduced by half. Pour syrup over tamarillos and set aside to cool.
• 4.
  Turn out ricotta, cut into slices and place on serving plates. Cut each tamarillo from the base into quarters, but don't cut all the way through. Peel the skin back from each quarter, then place on the ricotta. Drizzle with syrup.