Ripe figs are naturally sweet and do not need a lot of embellishments. For a dessert dish like this one, you can bake the figs and add a bit of honey, cinnamon and serve it with a Faiselle or some Greek strained yogurt. When buying figs in season pick the ones which are firm, especially if you are planning to bake them.
Moelleux aux Figues Fraiches et aux Amandes, a summer favorite from the Provence, when the figs are ripe and bursting with flavor. A soft cake with a consistency close to a clafoutis, a good choice for an afternoon tea or coffee.
Preparation time: 1 hour Cooking time: 1 1/2 hours Quince is an old fashioned but dearly loved fruit with Provence traditionalists. Quince paste is one of the 13 sweets of the traditional Provence Christmas. It combines well with cheese and is a delicious addition to breakfast. A thin slice of quince paste on top of…
When we talk about poached fruits, pears and apricots come immediately to mind. But why not try poached oranges with Grand Marnier? Poaching concentrates the orange flavor and the syrup gives them a fresh and glossy look. The orange liquor adds an extra dimension to this dessert.
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.