A sophisticated canapé
12
vine-ripened cherry truss tomatoes
125g
caster sugar
12 basil
leaves
Line
a baking tray with baking paper. Remove the tomatoes from the vine, leaving the
stalk attached. Place the sugar and 1/4 cup (60ml) water in a heavy-based
saucepan and stir over low heat until the sugar dissolves. Increase the heat to
medium and cook, without stirring, for 6-8 minutes until the sugar is a golden
caramel. Remove from the heat.
Working
quickly, hold a tomato by the stalk and carefully dip in the caramel to coat,
then place on the tray and set aside for 2-3 minutes to harden. Repeat until
all 12 tomatoes are covered in caramel.
To
serve, arrange the basil leaves on a platter, then top each basil leaf with 1
candied tomato.
