Peel the tomatoes: cut off the tops (hats), then hollow them out without piercing the skin. Wash and peel the apples and pears, remove the cores, and cut the flesh into very small cubes. Crush the pistachios, walnuts, and almonds. Finely chop the orange and lemon zest.
Place 50 g of sugar in a saucepan over low heat. Once it caramelizes, add the diced apples, pears, and pineapple; sauté over high heat until nearly cooked.
Preheat the oven to thermostat 7 (210°C). To the pan with the fruit, add the zests, ginger, cloves, anise, cinnamon, raisins, chopped mint, walnuts, almonds, and pistachios; mix well. Stuff the tomatoes with this mixture.
In the same pan, add the remaining sugar, let it caramelize, then pour in the orange juice and add the vanilla bean split lengthwise. Stir with a spatula.
Return the stuffed tomatoes to the pan, replace the hats, and bake for 5 to 7 minutes.
Serve hot with the cooking syrup.
A signature recipe from renowned chef Alain Passard, whose innovative vegetable-focused cuisine has earned three Michelin stars.
