Sweet Stuffed Tomatoes with Vanilla Ice Cream

Ingredients

• 8 ostrich tomatoes
• 1 Vanilla bean
• 3 tbsp Lemon juice
• 1 tbsp diced orange peel
• 1 tbsp Raisins
• 60 g amaretti cookies
• 1 small apple
• 1 small pear
• Cinnamon
• 8 tsp honey
• 40 g liquid butter
• 1 tbsp powdered sugar
• 4 scoops vanilla ice cream

Instructions

1. 1.

   Score the tomatoes, blanch in boiling water for 1 minute, shock in cold water and peel. Cut off a lid, carefully hollow out the tomatoes with a melon baller and drain on kitchen paper. Split the vanilla bean lengthwise, scrape out the seeds and mix with lemon juice. Cut the vanilla bean into 8 pieces and set aside. Finely chop orange peel and raisins, crumble amaretti.

2. 2.

   Quarter the apple and pear, core, peel and dice finely. Mix orange peel, raisins, amaretti, apple, pear, ½ tsp cinnamon and lemon juice. Gently fill the tomatoes and drizzle with honey. Place the lid on top and insert a piece of vanilla bean in the center. Put butter in an oven‑proof dish. Place the tomatoes inside. Bake in a preheated oven at 180°C (or 160°C fan) for about 10 minutes. Arrange two tomatoes per plate, dust with powdered sugar and cinnamon. Serve with vanilla ice cream.