Anyone remember a New Yorker profile about a French chef who caramelizes tomatoes?

[vanillagrrl]

I can't find this and seem to remember reading about a perfectly ripe summer tomato being submerged into hot caramel, cooked there, and served for dessert. I want that recipe (even if it is the dead of winter!).

Can any of you hounds help?

Thanks.

[Boswell]

It's a recipe by Alain Passard of Arpege in Paris. The New Yorker issue was Apr 28, '97, and the article was reprinted in the New Yorker's food-oriented anthology Secret Ingredients.

Here's the recipe (in French):
http://lescarnetsgourmandsdisa.over-b...

[vanillagrrl]

Bless you! And thanks for posting this!

[bushwickgirl]

Truly an amazing dessert. Please post back when you make it, even if it's months away.

[vanillagrrl]

I'll try to do that one day. For now, I just wanted it for a scene I am writing in my novel. Yum!

[bushwickgirl]

Npce, I love any book where any dish plays a role. This particular dish should make for a delectable and intriguing scene.

[buttertart]

Definitely. (We has one of the most amazing meals of our lives at Arpege in 1993. I will never forget the spectacular chocolate puff pastry the texture of honeycomb toffee. Unbelievable.)

[bushwickgirl]

I want your life...

[buttertart]

Long strange trip department. Quite a ride.