Ingredients
- 12 small tomatoes
- 2 ripe but firm pears, peeled and finely diced
- 2 slices fresh pineapple, finely diced
- 2 green apples, peeled and finely diced
- 1 vanilla bean
- 1 tablespoon pistachio nuts, coarsely chopped
- 1 tablespoon walnuts, coarsely chopped
- 1 tablespoon peeled almonds, coarsely chopped
- 1 ⅓ cups granulated sugar
- Grated zested of 1 lemon
- Grated zested of 1/2 orange
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cloves
- Pinch of cinnamon
- Pinch of ground anise
- ¼ cup fresh mint leaves, chopped
- 2 ½ cups orange juice, from about six oranges
- 3 cups vanilla ice cream
- Nutritional Information
Nutritional analysis per serving (6 servings)
523 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 106 grams carbohydrates; 8 grams dietary fiber; 91 grams sugars; 6 grams protein; 29 milligrams cholesterol; 66 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.”
- Use a small spoon to remove the insides of the tomatoes. Reserve the pulp.
- 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.
- 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.
- 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.”
- Preheat the oven to 375 degrees.
- Place 1 cup of sugar and 1/4 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.
- 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.
- 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.
Dining and Cooking