Saturday, April 26, 2008

Composta di Pomodoro ala Pietro

Four desserts-exquisite!

These desserts were the most unforgettable and easiest desserts I made. Having said "easy" you will find it amazing how I managed to bag the Gold Award at a culinary competition.

It was the 4th Gastronomia Culinary Skills Competition. The theme was European-Filipino. I came up with Italian-Filipino as a concept for my desserts. The category was for "Plated Dessert Display-Freestyle." Wherein we have to display four different desserts be it cold or hot, baked or frozen, fresh or cooked. Some of the elements we have to consider are the colors, flavor, aroma, height, taste-basically everything must go together and must relate to your concept and theme.

Here are my four award-winning desserts. The first dessert was adopted from my Mom's original recipe of "Tomato Jam." I've alteres her recipe to make it my own and came up with two versions. Since I followed an Italian theme, I also decided to name the recipes in Italian.

Composta di Pomodoro ala Pietro

Candied Tomato and Tomato Compote


2 pcs ripe, red firm. plump tomato, peeled and seeded, sliced into strips; the othe is peeled and seeded then, hollowed

4 T sugar

4 t water

1 t rhum or brandy

1 T fresh grapefruit juice

fresh fruits (strawberry slices, grapefruit slice, mint leaves or pandan leaves)


In a saucepan, pour the water and let it simmer. Add in the sugar and tomatoes. Allow the sugar to dissolve and crystalize with the tomatoes. Pour the brandy or rhum and juice. Stir the fruits to avoid burning. Once the sugar is melted and the tomatoes are begining to be somewhat clear, transfer them on a bowl. Let cool. To plate the dessert, put the grapefruit slice on a white 13" plate. On top of it, put the whole "tomato compote" and the "tomato confit" atop the compote. drizzle with syrup. Garnish with fresh fruits and a sprig of mint and/or a pandan leaf. Serves 2.

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