Crema de Fruites al Forn

Roasted Fruit Cream

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Preparation info

    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

I ATE THIS DESSERT IN A RESTAURANT AS PART OF THEIR MENÚ DEL DIA (MENU OF THE DAY). IT WAS AN UPMARKET LITTLE JOINT CALLED QUINOA IN THE TOWN OF FALSET AND THEY HAD THE MOST REASONABLE SET-LUNCH MENU. THE CHEF TOLD ME HIS MENÚ DEL DIA WAS A CHANCE FOR HIM TO PLAY AROUND WITH RECIPES. FOR THE FRUGAL LOCALS IT WAS A SENSIBLE PRICE AT AROUND 10 EUROS; FOR ME IT WAS A GLORIOUS CHANCE TO ENJOY THIS GREAT SPANISH TRADITION — AND EVEN WITH THE BATTERED EXCHANGE RATE IT WAS STILL CHEAP. THIS DESSERT IS AN EASY PURÉE OF ROASTED FRUITS TOPPED WITH HAND-MADE GRANOLA. THE SUGAR USED TO COOK THE FRUIT IS NOT FOR SWEETNESS, BUT TO DRAW THE LIQUID FROM THE FRUIT.