Puddings

Traditionally in our family, most meals would end with fresh fruit served as dessert. Each season brought its treats: scented Alphonso mangoes in the spring; melons, peaches, figs, and berries in the summer; and lychees in the autumn. Cooked desserts were reserved for special occasions, when a big tray of baklava would be served after the meal with Turkish coffee. It is therefore no coincidence that most of the recipes in this chapter feature fresh fruit.