This extremely sweet dessert is best served with chilled semi-sweet white wine. It is not real nougat, but a variation on the theme. Making it takes skill and requires the use of a loaf tin or terrine, but the final result looks so spectacular that the effort is certainly worthwhile. It is important to use good-quality candied fruit. In Calabria, candied fruit nearly always includes thick pieces of the locally grown limes, oranges and tangerines, and is very special.
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