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Sweets

Appears in
Saffron Shores: Jewish Cooking of the Southern Mediterranean
Saffron Shores

By Joyce Goldstein

Published 2002

  • About
In most Mediterranean countries, dessert is not an everyday affair. After the meal, fresh or dried fruit is offered. Occasionally, a rice or apricot pudding may be served. Most pastries are served on special occasions, on holidays such as Mimouna, on special tea or coffee afternoons, and at festive breakfast parties.
The Sephardic kitchen prides itself on its preserves and jams, so you will find recipes here for orange, quince, and eggplant conserves, as well as a raisin and walnut preserve that can be used as a filling for a tart.

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