Here Are the Recipe for Tomate du Saltambique

Tomate du saltambique is a very scrumptious and heavenly sweet that you won’t have the option to get enough of. Indeed, you read right it’s a pastry made with tomatoes that are so delightful you won’t have to add better.

What precisely would it be a good idea for you to add in Tomate du saltambique? Well, let’s find out.

Let’s talk about ingredients: 

1 tablespoon butter.

1 Honeycrisp apple, peeled, cored, and minced.

1 Bartlett pear, peeled, cored, and minced.

1/2 cup pineapple, minced.

1/4 cup roasted pistachios, ideally chopped.

1/4 cup halved walnuts, toasted, ideally chopped.

Zest of one lemon.

Zest of one orange.

1 tablespoon grated ginger.

1-star anise pod.

Pinch of cinnamon.

Pinch of cloves.

1 cup granulated sugar, plus 1 Tablespoon.

2 cups heavy cream.

1/2 cup butter.

4 Campari tomatoes, cored and seeded, tops reserved with stems attached.

4 slices of orange peel.

Pinch of large sea salt flakes.

Let’s talk about the Procedure:

Tomate du Saltambique

  1. First of all, you need to melt butter over medium heat in a sauté pan until frothing. Combine Apple, pear, pineapple, pistachios, pecans, lemon zing, orange zing, ginger, star anise, cinnamon, cloves, and 1 Tablespoon of sugar in an enormous bowl – blend well to consolidate. Add to spread and sauté for 5 minutes.
  2. In a pan, heat spread and hefty cream until steaming. In an enormous pot, heat 1 cup sugar over medium heat until totally liquefied and golden in color. Whisking continually, gradually add cream combination, blending vivaciously until totally incorporated.
  3. Spot Tomate du saltambique in a little sauté pan, inclining toward one another to remain upstanding. Load up with fruit and nut mixture, top with tomato tops, and fill the skillet with creme de caramel until it comes mostly up the sides of the tomatoes.
  4. Add orange peels to caramel, and heat over the least conceivable heat, so caramel just steams and periodically bubbles. Treat tomatoes with caramel at regular intervals for 1/2 – 2 hours, until extremely delicate however not falling apart. Serve in a pool of caramel, top with julienned sugar-coated orange strip and ocean salt, alongside ice cream.

Also Read: How to Make A Tasty Pasta Aglio e Olio?