I decided to prepare the picnic lunch for the train.īrigitte, my future mother-in-law, told me that there were some clementines confites in the kitchen, that I should take some since Loic loved them.
The trip had been a success, and we were getting ready to return to Paris.
Perhaps it was the rain in Paris where we were both studying or the vibrant colors of the south that emerged when at around this time of year we went to see his parents for a visit. The original recipe called for the ricotta cheese only but I also added some leftover mascarpone to it and a tablespoon of Cointreau for an extra twist.Twelve years ago, when being in love had just set in, everything at the time seemed to have taken on a more colorful rich hue. I used clementines instead of oranges, but I would think that minneolas would work even better. It is a great dessert but if you are one of those people who dig out candied fruits from cakes and throw them out this dessert is definitely not for you. Actually, it could stay there for at least one week and probably even longer, but I had no chance to check this, as at my home it did not last for too long. Moreover, it tastes even better when it stays in a refrigerator for at least one night. This is a very easy recipe, but it demands quite a bit of patience, because it takes a few minutes of your time for four to five days to prepare this dessert. But do not expect to enjoy this dessert right away. The whole fruits are preserved in sugar, then they are peeled off and stuffed with cheese filling. I like orange peel and often add it to many cakes and desserts, but I could not imagine eating such a generous amount of it. Last week I bought a box of beautiful Spanish clementines, which prompted me finally to try this recipe. Citrus fruits are now at season's peak and it is a good time to share some recipes for them.
I have been planning to make this dessert for a long time, but only having this blog mobilized me to do it. I suspect that it comes from a Mediterranean tradition as the recipe calls for ricotta and some candied fruits. I tore it out from a magazine, but unfortunately there is no name of the publisher, so I cannot give credit to anyone.
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