Sweet Stuffed Tomatoes with Vanilla Ice Cream
Blanch the tomatoes for 1 minute in boiling water, rinse in cold water and peel. Cut the top to form a lid, carefully scoop out the tomatoes with a melon baller and drain on absorbent paper. Slit the vanilla bean lengthwise, scrape out the seeds and mix with lemon juice. Cut the vanilla pod into 8 pieces and set aside. Chop the orange peel and raisins finely and crumble the amaretto cookies.
Cut the apple and pear into quarters, remove the seeds, peel and finely chop. Mix the orange peel, raisins, amaretto cookies, apple, pear, ½ teaspoon cinnamon and lemon juice. Carefully fill the tomatoes and drizzle with honey. Place the lid on top and place a piece of vanilla bean in the center. Pour the melted butter into an ovenproof dish and place the tomatoes in the dish. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160°C or 325°F) and cook for about 10 minutes. Arrange 2 tomatoes on each plate, sprinkle with powdered sugar and cinnamon. Serve with vanilla ice cream.