A Book of Mediterranean Food

effect the pears can be stuck all over, when cold, with slivers of blanched almonds. SLICED AND SUGARED ORANGES One of the charm ...

never fails to please, year in year out whatever the season, by an easier method. Using a very sharp knife, preferably saw-edged ...

successfully). (4) Sprinkle the prepared oranges with white sugar, and finally serve them, chilled, in deep wine glasses. Accord ...

QUINCE AND ORANGE SALAD Mix sliced oranges with a few quarters of stewed sliced quinces (see recipe on p. 171) and serve in wine ...

the dish for a large party, into a deepish fruit bowl or old-fashioned glass or porcelain compote dish on a pedestal stand. Stre ...

common in French household usage. FRESH FIGS WITH ORANGE JUICE Allow two firm, very slightly under-ripe purple or green figs per ...

this fig salad is one of the most beautiful as well as one of the most exquisite of all fresh-fruit dishes. MELON AND MUSCAT GRA ...

skin and all, and need only be stripped from the stalks and washed before they are added to the fruit salad. QUINCE COMPOTE Peel ...

pouring cream, or with unsalted cream cheese or yoghourt. Slices of quince prepared as for compote are delicious mixed with slic ...

mixture makes exquisite little sandwiches for tea, or to serve instead of wafers or biscuits with a lemon or apricot ice-cream. ...

Jams and Preserves Corfu: Making the Preserves * * * * * * * * * * * * * * * * * * * * ‘Now that the robola* is safely on the wa ...

be made – orange-flower preserve and morella syrup. While the Count produces for the table a very highly spiced quince cheese, b ...

PLUMS À L’AIGRE-DOUX Ripe but fine plums. Wipe and prick with needle. Make a syrup as for poires à l’aigre-doux, adding cloves a ...

nut. Blanch 2 minutes in boiling salted water. Strain. Put in cold water, re-strain. Cook 2 minutes in 8 oz boiling vinegar. Put ...

food mill. Weigh the resulting pulp and add the equivalent weight in sugar. Cook in a heavy pan and stir frequently until the pa ...

out at once, but can be done for an hour or two at a time when it is convenient. The paste can either be stored in the tins or w ...

this mixture, and dip in syrup, made as follows: For the syrup: 7 oz sugar to half a glass of water and a few drops of lemon jui ...

PEACH JAM 8 lb peaches, 8 lb sugar, 2 glasses water. Peel the peaches, break in halves, extract the stones, put the fruit into a ...

ready. Keep in a cool place in earthenware jars, not too cold or hot. RAISINÉ DE BOURGOGNE WITH PEARS Put 4 or 5 lb of ripe grap ...

and cut out all the hard inside. Now make a note of their weight. Lay them in a saucepan, cover with cold water containing a han ...