Grilled Tomatoes with Dried and Fresh Fruits Confit of 12 Flavors

Preparation

Step 1: Peel and chop the peach and pineapple

Step 2: In a small saucepan, combine 1/4 cup of the pineapple with 2 tablespoons of water

Bring to a boil over high heat and reduce to simmer

Add the chopped fruits and cook for 2 minutes or until slightly tender

Step 3: Add the grated orange and lemon zest, ginger, cloves, cinnamon stick, black currant jam, mint, walnuts, apricot halves, pistachio meal, and vanilla extract

Remove from heat

Step 4: Cut off the tops of the tomatoes like a lid and scoop out the seeds with a spoon

Fill with the fruit mixture and reserve

Step 5: Preheat the oven to medium temperature

Place the pineapple mixture in an small baking dish and bake for 10 minutes, stirring occasionally, or until slightly caramelized

Add the orange juice and vanilla extract, stirring well

Remove from heat and place the stuffed tomatoes on top

Serve with the sauce and a scoop of vanilla ice cream.