Threaded on little skewers, pineapple, melon and strawberries wait for their crown of half a calisson: Arnaud Soubeyran’s Tutti-Frutti Calissons, blending mixed candied fruits and almonds, bring color and a festive note to the end of a meal.
Makes 12 · 15 min
- Cut 6 tutti-frutti calissons in half.
- Cut fresh pineapple, melon and strawberries into bite-size pieces (about 1 lb / 450 g in all).
- Thread the fruit onto 12 small skewers and finish each with a calisson half.
- Arrange on a platter and serve with coffee, or as a colorful end to a festive meal.
The star of this recipe: Tutti-Frutti Calissons, by Arnaud Soubeyran.
