Apple Ginger Cake

A cake that is pure comfort and joy. Dense and moist, studded with candied ginger and topped with a honey and apple brandy glaze.

Banana Chocolate Cake

A cake, amazingly moist, almost fudgy and sinfully chocolaty. On top of it a breeze to prepare. Key here is to use high-quality baking chocolate.

Banana Oatmeal and Chocolate Chip Muffins

I am always on the lookout for ideas using very ripe bananas. After getting a bit tired of the usual banana bread recipes I tried this delicious one – oatmeal muffins with bananas and chocolate chips.

Baked Figs with Faisselle

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.

Fig and Almond Cake

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.

Quince Paste

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…

Poached Oranges with Grand Marnier

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.

Egyptian Basbousa Cake

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.

Baked Figs in Muscat Wine

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 (Arabic Pancakes)

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.

Apricot Compote

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.

Lemon Tart (Tarte au Citron)

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.

Apple Custard Tart

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.

Apricot Tart

Apricots are not only plenty in the Provence, but they are also one of the best. I try to find the ripest apricots in our local market in Vaison la Romaine. They should have a deep orange flesh and a red blush on the skin and above all be juicy.

Almond Plum Tart

Torta de Ameixas e Amêndoas, a lovely recipe from the Confeitaria Tavi in Oporto. The original recipe uses fresh plums or apricots in season, but it works equally well with dried ones. Serve with Crème Fraîche.

Poached Pears in Red Wine Syrup

A savoury dessert option for an elegant dinner. This recipe maximises the pears natural sweetness. For added drama I fill the core holes with a scoop of vanilla ice cream using a melon baller as a measure to form the balls.

Apples in Muscat Wine

This simple recipe combines the apples’ fine flavour and the sweet taste of the muscat wine. Serve on its own or with vanilla ice cream.

Nectarine Gratin

Nectarines are firmer than peaches and do not need to peeled, a bonus when preparing this dish. They are great when baked or grilled. Baking, brings out their flavor and turns the flesh crunchy and juicy. Serve with vanilla ice cream or a dollop of Mascarpone.

Baked Apples with Quince Jelly

Maçãs com Geleia de Marmelo, an oldtimer from the Minho Region, Portugal’s fruit and vegetable garden. Crème Fraîche or vanilla ice cream will go well with this dessert.

Apricot Mousse

Mousse d’Apricots, a fragrant, light dessert based on a recipe I got from friends in the South of France. While fresh apricots are enjoyed in season, a great deal of it is dried for use throughout the year. I use dried ones and serve it with Crème Fraîche or Mascarpone.