Dip the tamarillos briefly in boiling water, rinse, skin and coarsely chop. Add the wine and sugar, blend with the blender, then chill in the refrigerator. Then chill in the refrigerator until creamy and firm. If you do not have an ice cream maker, you can pour the mixture into a metal bowl and let it set in the freezer, stirring frequently. Just before serving, stir the mixture again with a hand blender until creamy and pour into well-chilled glasses.
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