- ground black pepper
- destillate to flambé (rum, whisky, tequila, ouzo ...
Instructions1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 2 cm (1/2 inch) shell. Invert onto paper towels to drain.
2. Sprinkle the hole with salt and pepper.
3. Heat the destillate over 50-60 Celsius and pour into tomatoes.
4. Put the tomatoes on plates and light the destillate.
The performance is more visible in the dark.
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IdeaDrill out other fruits or vegetables.
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