Stuffed Cherry Tomatoes
"There are hundreds of kinds of cherry tomatoes, wonderful for muddling and pickling, but equally great for their firm and delicate texture. Just the stems alone are a work of art. They also make for an opening sensation. They are the perfect bite-size treat, with lots of flavor and juice." - Cocktail Chef Matthew Biancaniello
Ingredients
- 6 Cherry Tomatoes stems intact
- 5 ounces Caramel Sauce
- 6 ounces Apricot-Infused Tequila
Caramel Sauce:
- 4 1/2 pounds sugar
- 2 ounces fresh lemon juice
- 2 quarts heavy cream at room temperature
- 5 ounces unsalted butter cut into pieces
Apricot-Infused Tequila:
- 8-10 apricots preferably Blenheims, halved and pitted
- 1 (750-ML) bottle 123 Organic Blanco (Uno) Tequila
Instructions
- Dip the base of each cherry tomato in the caramel sauce. Place them on a Himalayan salt slab, if desired, and let sit for a few minutes. Using a culinary syringe, inject each cherry tomato with 1 ounce of the tequila. Pop them in your mouth.
For the Caramel Sauce:
- Combine the sugar, lemon juice, and 2 cups water in a heavy saucepan and bring to a boil over high heat.
- Attach a candy thermometer to the side of the pan and boil until the mixture reaches 320 ̊F and caramelizes to a dark golden brown.
- Remove from the heat to a cool surface and add the cream. Be careful of splattering. Whisk to combine. Add the butter and whisk to combine.
- Strain and let cool to room temperature. The caramel can be stored in an airtight container in the refrigerator for up to 1 month.
For the Apricot-Infused Tequila:
- Place the apricots in a quart-size jar and pour in the tequila. Cover and set aside in a cool, dark place to infuse for 2 weeks. Strain the tequila back into the bottle. It will keep in the refrigerator for up to 6 months.
Notes
Recipe and Image courtesy of Matthew Biancaniello, Eat Your Drink.
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