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TOMATE DU SALTAMBIQUE INSPIRED BY THE WEST WING

Picture for Tomate du Saltambique inspired by The West Wing

3,612,528 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.

US

original

metric

INGREDIENTS

butter

1 tablespoon butter

honeycrisp apple, peeled, cored, and minced

1 honeycrisp apple, peeled, cored, and minced

Bartlett pear, peeled, cored, and minced

1 Bartlett pear, peeled, cored, and minced

pineapple, minced

½ cup pineapple, minced

roasted pistachios, finely chopped

¼ cup roasted pistachios, finely chopped

halved walnuts, toasted, finely chopped

¼ cup halved walnuts, toasted, finely chopped

Zest of  lemon

1 Zest of lemon

Zest of  orange

1 Zest of orange

grated ginger

1 tbsp grated ginger

star anise pod

1 star anise pod

of cinnamon

pinch of cinnamon

of cloves

pinch of cloves

granulated sugar

1 cup granulated sugar

of sugar

1 tbsp of sugar

heavy cream

2 cups heavy cream

butter

½ cup butter

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

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

of orange peel

4 slices of orange peel

of large sea salt flakes

pinch of large sea salt flakes

DIRECTIONS

1.

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.

butter

1 tablespoon butter

honeycrisp apple, peeled, cored, and minced

1 honeycrisp apple, peeled, cored, and minced

Bartlett pear, peeled, cored, and minced

1 Bartlett pear, peeled, cored, and minced

pineapple, minced

½ cup pineapple, minced

roasted pistachios, finely chopped

¼ cup roasted pistachios, finely chopped

halved walnuts, toasted, finely chopped

¼ cup halved walnuts, toasted, finely chopped

Zest of  lemon

1 Zest of lemon

Zest of  orange

1 Zest of orange

grated ginger

1 tbsp grated ginger

star anise pod

1 star anise pod

of cinnamon

pinch of cinnamon

of cloves

pinch of cloves

butter

butter

of sugar

1 tbsp of sugar

2.

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.

butter

½ cup butter

heavy cream

2 cups heavy cream

granulated sugar

1 cup granulated sugar

of sugar

1 cup of sugar

3.

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).

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

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

of orange peel

4 slices of orange peel

of large sea salt flakes

pinch of large sea salt flakes

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