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. The epitome of summer, cherry tomatoes, especially Sungolds, are the easiest to grow and most prolific tomatoes.
Stuffed Cherry Tomato
6 cherry tomatoes, stems intact
5 ounces caramel sauce
Himalayan pink salt slab (optional)
6 ounces apricot-infused tequila
4½ pounds sugar
2 ounces fresh lemon juice
2 quarts heavy cream, at room temperature
5 ounces unsalted butter, cut into pieces
8 to 10 apricots, preferably Blenheims, halved and pitted
1 (750-ML) bottle 123 Organic Blanco (Uno) Tequila
Technique adapted from Chef Jason Park.
The lemon juice is included to prevent lumping.
To make a 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 a month.
To prepare Apricot-Infused Tequilla, 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.
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.