Over the last several years, people suggested that I write a book of fruit desserts. I point out, helpfully, that I already have, but every year a few books of fruit desserts come out, mostly relating to pies or crisps and cobblers. So it was interesting to see one devoted solely to cakes, called (appropriately) Fruit Cake: Recipes for the Curious Baker. But no need…
There are a lot of desserts in my repertoire, but the one that I always have room for – and crave – is Tangerine Sorbet. Come winter, when the markets are loaded up with citrus, Parisians rifle through the piles on the market stands and buy ’em by the kilo. (About 2 pounds.) I do too, never failing to come home with a sack bulging…
Even before the holidays get started, I always make sure that I’ve got all the ingredients on hand to make one of my very favorites desserts: Panforte. Honey, cocoa powder, almonds and hazelnuts I usually have around, for sure, and I make sure to make a batch of candied citron when I find citrons at the market, too.
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