"How to peel (peel) tomatoes"
Peel the tomatoes, cut a hat, then hollow them out without piercing the skin. Wash and peel the potatoes and pears, remove the cores and cut the flesh into very small cubes. Crush pistachios, walnuts and almonds. Chop the orange and lemon zest.
Put 50 g of sugar in a saucepan over low heat. As soon as it caramelizes, add the diced apples, pears and pineapple and sauté over high heat until almost cooked.
Preheat the oven to th.7 (210°C). In the pan that contains the fruit, add the zest, ginger, cloves, anise, cinnamon, raisins, chopped mint, walnuts, almonds, pistachios and mix. Stuff the tomatoes with this preparation. Put the rest of the sugar in the pan, let it caramelize, then pour in the orange juice and add the vanilla split in half lengthwise. Mix with a spatula.
Put the stuffed tomatoes back in the pan, put the hats on and cook in the oven for 5 to 7 minutes.
Serve hot with the cooking syrup.
A recipe from chef Alain Passard
