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TOMATE DU SALTAMBIQUE INSPIRED BY THE WEST WING

Name: Tomate du Saltambique inspired by The West Wing
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, finely chopped; 1/4 cup halved walnuts, toasted, finely chopped; 1 Zest of lemon; 1 Zest of orange; 1 tbsp grated ginger; 1 star anise pod; pinch of cinnamon; pinch of cloves; 1 cup granulated sugar; 1 tbsp of sugar; 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

Picture for Tomate du Saltambique inspired by The West Wing

3,615,698 views President Josiah Bartlet, apart from being a charismatic and noble leader of these United States, had a real thing for food. Be it the Butterball turkey hotline or pumpkin soup with cheese gnocchi, the man knew both good policy and food. If only he weren't a figment of Aaron Sorkin's imagination, much like this interpretation of Alain Passard's dessert tomato.

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INGREDIENTS

1 tablespoon butter

1 honeycrisp apple, peeled, cored, and minced

1 Bartlett pear, peeled, cored, and minced

½ cup pineapple, minced

¼ cup roasted pistachios, finely chopped

¼ cup halved walnuts, toasted, finely chopped

1 Zest of lemon

1 Zest of orange

1 tbsp grated ginger

1 star anise pod

pinch of cinnamon

pinch of cloves

1 cup granulated sugar

1 tbsp of sugar

2 cups heavy cream

½ cup butter

4 campari tomatoes, cored and seeded, tops reserved with stems attached

4 slices of orange peel

pinch of large sea salt flakes

DIRECTIONS

Melt butter over medium heat in a sauté pan until foaming. Combine apple, pear, pineapple, pistachios, walnuts, lemon zest, orange zest, ginger, star anise, cinnamon, cloves, and sugar in a large bowl - mix well to combine. Add to butter and sauté for 5 minutes.

1 tablespoon butter

1 honeycrisp apple, peeled, cored, and minced

1 Bartlett pear, peeled, cored, and minced

½ cup pineapple, minced

¼ cup roasted pistachios, finely chopped

¼ cup halved walnuts, toasted, finely chopped

1 Zest of lemon

1 Zest of orange

1 tbsp grated ginger

1 star anise pod

pinch of cinnamon

pinch of cloves

butter

1 tbsp of sugar

In a saucepan, heat butter and heavy cream until steaming. In a large pot, heat 1 cup sugar over medium heat until completely melted and amber in color. Whisking constantly, slowly add cream mixture, mixing vigorously until completely incorporated.

½ cup butter

2 cups heavy cream

1 cup granulated sugar

1 cup of sugar

Place tomatoes in a small sauté pan, leaning against each other to stay upright. Fill with fruit and nut mixture, top with tomato tops, and fill pan with creme de caramel until it comes halfway up the sides of the tomatoes. Add orange peels to caramel, and heat over lowest-possible heat, so caramel just steams and occasionally bubbles. Baste tomatoes with caramel every few minutes for 1 1/2 - 2 hours, until very tender but not falling apart. Serve in a pool of caramel, top with julienned candied orange peel and sea salt, along with ice cream (if desired).

4 campari tomatoes, cored and seeded, tops reserved with stems attached

4 slices of orange peel

pinch of large sea salt flakes

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