Raspberry Stuffed Tomatoes Recipe
- - For 4 people:
- 4 branch tomatoes
- 55-60 raspberries
- 420 g of sugar
- 1 l of water
- 100 ml of Modena vinegar
- mint leaves
- vanilla ice cream to accompany
Preparation of candied tomatoes stuffed with raspberries
To make the syrup, cook 400 grams of sugar and water in a large saucepan.
Wash the tomatoes, cut the bottom end and empty them (reserve the meat for another dish). Put the tomatoes in the syrup and confit them for 4 minutes. Let them temper and fill them with raspberries (try to make them well stuffed).
Put in a saucepan 20 grams of sugar with the vinegar and let reduce until it takes consistency. Mix the reduction with a little syrup. Reservation.
Serve the tomatoes with the vinegar reduction and accompany with the ice cream. Garnish with a mint leaf and serve.