Tomate du Saltambique will be served at the End of Summer Farm to Fork Dinner
Sunday, Aug. 26
83 Madison Ave.
Cost $59 per person
Mixed fresh fruits (including peaches)
Mixed nuts, chopped
1 cup sugar
2 cups heavy cream
1 cup half-and-half
8 ounces butter
Pinch of cardamom
Tomatoes and fruits:
Grill mixed fruits briefly, chop and chill, reserving some peaches for peach sauce. Remove the top and seeds from tomatoes and set aside.
In a pot, warm heavy cream, half-and-half and butter together. In a second pot, cook sugar until melted and amber in color. Remove from heat and slowly add heavy cream mixture in stages while whisking until completely incorporated. Place tomatoes in caramel sauce for 30 minutes or until color has slightly changed and tomatoes are softened but still firm. Reduce heat to simmer.
Add reserved grilled peaches to a food processor and drizzle with caramel sauce and a pinch of cardamom. Puree mixture.
Tomate du Saltambique:
Remove tomatoes from caramel and place on plate. Toss chilled fruit with reserved caramel sauce and spoon into tomatoes. Blast in hot over for 3-5 minutes and top with peach sauce and chopped nuts.