Tomato Confites

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1 cup light brown sugar

1 to 2 Granny Smith apples, peeled, cored and cut into small dice

1 large Asian pear, peeled, cored and cut into small dice

7 ounces peeled and cored pineapple, cut into small dice

1/4 cup small-diced fennel bulb

Finely grated zest of 1 medium orange

Finely grated zest of 2 small lemons

3/4 teaspoon freshly grated ginger root

3/4 teaspoon ground cinnamon

2 tablespoons chopped golden raisins

2 tablespoons chopped pistachios, preferably Sicilian

2 tablespoons chopped unsalted almonds

2 vanilla beans, split

1/2 cup freshly squeezed orange juice

6 medium vine-ripened tomatoes, blanched, peeled and seeded, with stems reserved for garnish (optional)

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