Don’t think you’d like tomatoes for dessert? I’ll bet you’re wrong! Try this simple, unusual and delicious dessert spooned over vanilla ice cream– there is nothing better in the midst of summer after a light meal.
- 1 pint vanilla ice cream
- 1 orange
- 6 tablespoons sugar
- 2 tablespoons water
- 6 ripe plum tomatoes, peeled, cut in half lengthwise and seeds removed
- 1/4 cup Grand Marnier or other orange-flavored liqueur
- Fresh mint sprigs
If the ice cream is frozen solid, let it stand at room temperature while preparing the tomatoes. In a small, heavy skillet, make a caramel with the sugar and water. Just as the caramel turns medium amber color, remove the skillet from the heat and carefully add the orange peel and orange juice. Return the skillet to the heat and bring to a boil, stirring constantly to dissolve any caramel that has hardened. Add the tomatoes and Grand Marnier. Stand back from the range and very slowly tilt the skillet until the flame from the burner ignites the contents of the pan. (Alternatively, you may ignite the Grand Marnier with a long fireplace match.) Return the skillet to level and continue cooking, shaking the skillet vigorously, until the flames subside and the sauce are thickened, about 2 minutes. Scoop ice cream into coupes or shallow dishes and spoon some of the tomatoes and the hot syrup over each serving. Garnish with mint sprigs.