Exotic fruits curry

2 tablespoons olive oil
2 tablespoons dark sesame oil
1 jalapeño chile, seeded and minced
1 Scotch bonnet chile, seeded and minced
2 clove garlic, peeled and minced
1 tablespoon minced fresh ginger root
1 medium red onion, diced
1/2 fennel bulb, diced
2 tablespoons curry powder
1 cup orange juice
1/2 cup tamarind syrup
4 tamarillos, peeled and diced with seeds
1 cup whipping cream
1 cup diced peeled papaya
1/2 cup diced peeled cherimoya
1/2 cup diced peeled white sapote
1/2 cup diced peeled mango
Total time: 1 hr 35 min

1.Heat olive oil and sesame oil in a large, heavy-bottomed saucepan over medium-high heat. Sauté jalapeño, Scotch bonnet chile, garlic and ginger until fragrant, about 1 minute. Stir in onion and fennel and sauté until godlen brown, about 8 minutes. Stir in curry powder. Add orange juice and tamarind syrup and bring to a boil. Simmer until liquid is reduced by 1 cup, scraping the bottom to remove any browned bits, about 10 minutes.
2.Strain through a medium mesh strainer into a clean saucepan; discard vegetables. Add tamarillos and bring to a boil. Reduce heat and simmer for 10 minutes. Add cream and return to a gentle boil. Simmer for 2 minutes, stirring constantly. Stir in papaya, cherimoya, white sapote and mango and cook until thoroughly heated. Remove from heat and season to taste with salt and pepper.