Christmas Eve in Provence ends with dried figs, dates, clementines and nuts spread across the table: Arnaud Soubeyran’s Traditional Calissons, with candied melon, orange and almonds beneath their icing, take pride of place among the thirteen desserts.
Serves 6 · 15 min
Ingredients
- 12 Traditional Calissons (Arnaud Soubeyran)
- A few pieces of white and dark nougat
- Dried figs
- Dates
- Raisins
- Almonds
- Walnuts
- Clementines
- Pears
- A few candied fruits
- Coffee or a glass of sweet Muscat (optional), to serve
Method
- Arrange the 12 calissons on a large platter with a few pieces of white and dark nougat.
- Add dried figs, dates, raisins, almonds and walnuts, the traditional “four beggars.”
- Complete with clementines, pears and a few candied fruits.
- Serve after the Christmas Eve meal, as in Provence, with coffee or a glass of sweet Muscat (optional).
The star of this recipe: Traditional Calissons, by Arnaud Soubeyran.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
