Stuffed tomatoes with twelve flavors
Instructions
Peel the fruit and cut it into pieces of regular shape.
Squeeze the orange juice and keep aside.
Remove the skin that covers the ginger and cut it into pieces, then do the same with walnuts, almonds and pistachios.
Mince the zest of Orange and lemon.
Wash the tomatoes, open them with a cut in order to get a lid, then vuotateli by removing the seeds.
On the bottom of a rather high edged Pan spread a thin layer of sugar and let it caramelize.
As soon as the sugar is ready add the chopped fruit and cook to vivacious fire.
Almost finished cooking, add the orange zest and lemon, ginger, clove, anise, cinnamon, raisins, chopped Mint, a pod of vanilla, nuts, almonds and pistachios.
Remove the Pan from the fire and passed to fill the tomatoes with the mixture of cooked fruit.
Sprinkle a little sugar on bottom of pan, caramelize then bathed with orange juice and add the vanilla.
Transfer the skillet in the oven at 200 degrees basting frequently with tomato broth, simmer for 5-7 minutes or more depending on the size of the tomatoes; they are preferred over sized tomatoes rather reduced.
Serve tomatoes with their cooking accompanied by vanilla ice cream.
Ingredients and dosing for 4 persons
- 4 tomatoes
- 200 g of apples
- 200 g of pere
- 75 g of pineapple
- 2 g of ginger
- 4 cloves
- 1 g of anise
- 1 g of cinnamon
- 15 g of sultanas
- 2 g of orange zest
- 4 g of lemon zest
- 1 g of fresh mint leaves
- 10 g of nuts
- 10 g of almonds
- Some of pistachios
- 1 pod vanilla