Stuffed Caramelized Tomatoes With Vanilla Ice Cream
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 12small tomatoes
- 2ripe but firm pears, peeled and finely diced
- 2slices fresh pineapple, finely diced
- 2green apples, peeled and finely diced
- 1vanilla bean
- 1tablespoon pistachio nuts, coarsely chopped
- 1tablespoon walnuts, coarsely chopped
- 1tablespoon peeled almonds, coarsely chopped
- 1⅓cups granulated sugar
- Grated zested of 1 lemon
- Grated zested of ½ orange
- 1tablespoon grated fresh ginger
- 1teaspoon ground cloves
- Pinch of cinnamon
- Pinch of ground anise
- ¼cup fresh mint leaves, chopped
- 2½cups orange juice, from about six oranges
- 3cups vanilla ice cream
Preparation
- Step 1
Drop the tomatoes in boiling water for 15 seconds; then, remove and dip in ice water. Peel the tomatoes, and cut a slice from the top to form a "hat."
- Step 2
Use a small spoon to remove the insides of the tomatoes. Reserve the pulp.
- Step 3
In a bowl, combine the diced pears, pineapple and apples. Split the vanilla bean lengthwise, and scrape the contents of the bean into the bowl. Add the pistachio nuts, walnuts and almonds.
- Step 4
Pour one-third cup of sugar into a saute pan and add a tablespoon of water. Place over high heat, and allow the sugar to melt for about a minute; then, add the fruit-and-nut mixture. Cook for five to seven minutes, until the fruits soften slightly. Remove from the heat.
- Step 5
Add the lemon and orange zests, the reserved tomato pulp, grated ginger, cloves, cinnamon, anise and mint leaves. Mix well, fill the tomatoes and top with their "hats."
- Step 6
Preheat the oven to 375 degrees.
- Step 7
Place 1 cup of sugar and ¼ cup of water in an oven-proof casserole just large enough to hold the tomatoes side by side. Over high heat, caramelize the sugar to a golden brown. Add the orange juice and bring to a boil, making sure all of the sugar has melted. Boil until the mixture has thickened slightly, about 10 minutes. Remove from heat.
- Step 8
Place the tomatoes in the casserole. Bake at 375 degrees for 8 minutes; then, remove from oven. As the tomatoes cool, baste them frequently with the caramel-orange sauce.
- Step 9
Serve the tomatoes while still slightly warm. Serve two on a plate in a pool of caramel-orange sauce with a scoop of vanilla ice cream.
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