Basbousa is an Egyptian semolina cake drenched in syrup. This version comes from my good friend Ange, an avid cook and fun person. Semolina cakes are popular in Egypt and throughout the Middle East. They come in many variations, each with their own ingredient twists. Some use a honey-based syrup, others use a sugar-based or citrus-flavored syrups.
Figues au Four, a delicious dessert from the Provence. Figs are one of my favorite fruits during summer. I use 1 1/2 to 2 figs per person, cut in half lengthwise. So for 4 persons you will need 6-8 figs. A scoop of vanilla ice cream gives it the extra touch.
Qatayef also spelled Katayef are sweet, half-moon shaped pancakes with various kinds of filling, from white sweetened cheese to dates or nuts. They are fried in oil and like many Middle-Eastern sweets dropped in a cold sugar syrup. My recipe uses two different fillings: pitted dates and walnuts.
I love apricots, they herald the summer. The challenge is finding juicy apricots in your local market. This quick compote can served with ice cream or Crème Fraiche as an elegant desert. Don’t skimp on the Muscat wine.
Perfect with a cup of coffee or tea. In France the ubiquitous Tarte au Citron is served more than often as dessert. It makes a perfect ending to any meal with its tart, sweet flavour and lightness of texture.
A light, crisp and tasty apple tart with a rich and creamy custard. Can be served on its own but also makes for a delicious dessert.