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Fruit Tagines
Appears in
Published 1995
Apples, pears, dates or raisins are the fruits used in these stews, the charm of which consists in the strange mixture of sweet fruits combined with the sharp shock of ginger.
A small locally grown pear is invariably used. The apples are of two kinds, one green and slightly acidic that ripens in the spring, the other, lqim, is red and yellow and sweet, with fruit no bigger than a plum, and comes from a wild apple tree which often produces two crops, the first at the beginning of the summer, and the second, less abundant, in the autumn.