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How to make it

  • Chop the apples, pears, pineapples, ginger, nuts, almonds and pistachio nuts; mince the orange and lemon peels.
  • Place a thin layer of sugar on a baking sheet to be candied.
  • Brown the sugar, and add the apples, pears, pineapples; then, fry them on a brisk fire until nearly cooked.
  • Add to the pan the orange and lemon peels, ginger, cloves, anise, cinnamon, raisins, chopped mint, nuts, almonds, pistachio nuts and vanilla.
  • With this mixture, stuff the tomatoes previously hulled and seeded, after having carefully opened them on the top.
  • Lightly dust the tomatoes with sugar, let it candy, then add orange juice and the rest of vanilla.
  • Lay the tomatoes in the pan, bake them at 200-degrees for 5 to 7 minutes (depending on the size of tomatoes, use little ones if possible), and baste them frequently, with the juices.
  • Serve with the cooking juice and a "quenelle" of vanilla ice-cream.

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