Utterly scrumptious, moist and with that tangy kick of lemon. The secret is the butter, only the best will do. Let the cake ripe overnight for extra flavor.
A cake that is pure comfort and joy. Dense and moist, studded with candied ginger and topped with a honey and apple brandy glaze.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.