[Roasted Apple with Dried Fruits, Calisson Ice Cream]
My mother and I wanted to end our Christmas eve dinner with a dessert simple to prepare yet festive, and satisfying yet light – more or less. This is what we came up with!
The store Picard Surgelés sells excellent ice-cream created by François Théron. They come in a variety of flavors, all of which quite unusual and incredibly tempting, like marron glacé (chestnut ice-cream with candied chestnut pieces), mendiant (vanilla ice-cream with dried fruits and nuts), or calisson (almond ice-cream with bits of calisson).
A calisson is an almond shaped specialty from Aix-en-Provence (South of France), made with pâte d’amande (almond paste) and crystallized melons, with a layer of “feuille d’hostie” (the thin wafer the catholic host is made of) underneath, and a crispy sugar coating on top. In my family, we are all big fans of pâte d’amande in general, calissons in particular, and my parents happened to have a box of fresh calissons they had recently received as a gift.