Desserts

When it comes to desserts, the Sephardim seem to have inherited the Hispano-Arabic sweet tooth. Traditionally, dessert was not a daily occurrence, however. More often than not a piece of fresh fruit or a handful of dried fruits and nuts were all that were eaten at the end of a meal. Although I have not unearthed a large written repertoire of recipes for cooked fruits, I do know that fruits were used in the making of the conserves and spoon sweets that were served on holidays. Quince, pumpkin, and citrus were the most popular.