Stuffed caramelised tomatoes

Method

1. Blanch the tomatoes in boiling water and refresh immediately in iced water. Remove the skins but retain the stem in place.
2. Cut a small ‘cone’ out of the bottom of the tomatoes. Using a small melon baller, remove the tomato flesh and seeds. Place the tomatoes on a wire rack set over a tray, along with the cone pieces, in the refrigerator overnight to dry them out.
3. Preheat the oven to 70°C .
4. To make the stuffing, put the citrus zest and juice (except the 200 ml orange juice) in a large bowl. Add the pear, apple and pineapple to the citrus juice. Add the nuts, mint, currants and spices and combine.
5. In a heavy-based saucepan over medium heat, bring the sugar and 150 ml water to 121°C. Add the stuffing mixture and simmer for 3 minutes.
6. Pass the mixture through a fine sieve and set aside.
7. Cool the fruit mixture and store in the refrigerator.
8. Pour the reserved liquid back in the saucepan and return the pan to the stove top over medium heat. Reduce the liquid down to a dark caramel. Remove the pan from the heat and carefully pour in the 200 ml orange juice to stop the cooking process. Pass through a fine sieve.
9. Preheat the oven to 150°C .
10. Once dry, stuff the blanched tomatoes with the filling, then replace each cone piece. Cover with the tomato caramel and place in the oven. Baste every 15–20 minutes until the tomatoes are caramelised, about 2 hours.