STUFFED CARAMELIZED TOMATOES WITH VANILLA ICE CREAM

Stuffed Caramelized Tomatoes With Vanilla Ice Cream image

Provided by Bill Staggs

Categories dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

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 1/3 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
1/4 cup fresh mint leaves, chopped
2 1/2 cups orange juice, from about six oranges
3 cups vanilla ice cream

Steps:

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.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 5 grams, Carbohydrate 107 grams, Fat 11 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 68 milligrams, Sugar 91 grams, TransFat 0 grams