This rather unusual dessert, from our cookbook of the week, Turkey: Tales from the Road by Leanne Kitchen, is delicious all the same. Perfect for this time of year, when tomatoes are at their very best. And if tomatoes seem rather strange in a dessert, remember that they are classified as a fruit, rather than a vegetable.  Serve the yoghurt cream well chilled, with the sweet tomato compote spooned over the top.

Sweet Tomato Compote

330 g (1 ½ cups) caster sugar

1 cinnamon stick

2 fresh bay leaves

1T  freshly squeezed lemon juice

1 kg  roma (plum) tomatoes, halved

Yoghurt cream

2t powdered gelatine

300 ml  whipping cream

±100g  caster sugar

500g (2 cups) Greek-style yoghurt

Sweet Tomato Compote

  • Combine the sugar, cinnamon, bay leaves and lemon juice in a saucepan with 2 cups water.   Slowly bring the mixture to a simmer, stirring to dissolve the sugar.
  • Add the tomato, bring back just to a simmer, then reduce the heat to low and cook for about 50 minutes, or until the liquid has reduced and thickened – place an inverted saucer or small plate over the tomato halves to keep them submerged while cooking.  Remove from the heat and cool, discarding the cinnamon.

Yoghurt cream

  • Sprinkle the gelatine into a small heatproof cup and add 2½T  cold water, stand for 5 minutes until softened.  Place the cup in a small saucepan of gently simmering water and heat until the gelatine dissolves.
  • Meanwhile, combine the cream and sugar in a saucepan and heat, stirring to dissolve the sugar, until nearly simmering, then remove from the heat.
  • Stir in the gelatine mixture and cool to room temperature.
  • Add the yoghurt and whisk until smooth.
  • Divide the mixture among six 300ml glasses and refrigerate from 3-4 hours or overnight.

Serves 6

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