Stuffed Caramelized Tomatoes With Vanilla Ice Cream

Name: Stuffed Caramelized Tomatoes With Vanilla Ice Cream
Yield: 6 servings
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 ½ 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

By Bill Staggs

Published September 6, 1994

Total Time: 1 hour 10 minutes
Rating: 3(6)
Comments: Read comments

Featured in: Late-Summer Festivities of the Tomato Clan

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Ingredients

Yield:6 servings

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 ½ 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

Ingredient Substitution Guide

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.