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Desserts
Appears in
By Tony Bilson
Published 1987
Desserts should offer a sumptuous finish to a meal. Rather than serve a (particular dish by itself, I prefer to serve a selection as a small menu in itself, making theatrical what could be prosaic if presented on its own. While many of the following recipes may be sufficient unto themselves, when they are served in combination, they turn the last plate into an unforgettable finale.
If you make a stock syrup and have it as a standard preparation, it enables you to achieve such a finale more easily. The syrup can easily be flavoured with citrus juice and rinds, ginger, pepper, liqueurs and spirits, and used to marinate the fruits of your choice. Oranges are wonderful when the julienne of rind is cooked in a little crème de cassis and then the cassis and rind added to an equal amount of syrup. The segmented or sliced oranges are then allowed to marinate for two hours.
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