The pointy end of the fruit was scored with a cross so that when they were cooked it peeled back like a flower. They were poached with star anise and served with honeyed yoghurt. (Its funny how I remember all of this but forget who I was with and when it was!) I have served them like this many times since then, often with a sweet baked ricotta. They are also good stewed with other fruits and berries just scoop them out of their skin first.