4 large Kiwi already peeled and cut across into slices, sprinkled
with lemon juice and sugar
For the sauce:
4 slices of sweet melon
the juice of a lemon and an orange
a packet of powdered saffron
½ teaspoon of curry
5-6 spoons of dry marsala
4 spoons of sugar
a small pinch of salt
Put all the ingredients for the sauce in the blender and blend
well to obtain a quite thick and smooth puree, put in a bowl and leave in
the fridge for 2 hours until very cold. When ready to serve, pour the blended
mixture into four plates and arrange the slices of Kiwi on each plate. Serve
very cold ; a very colourful, variegated and flavoursome fruit desert.
Here as well, the traditional flavours
are missing, what made us suggest this little fruit compote is firstly that
it is very well received by our associates and secondly the speed and ease
with which it can be made with ingredients easily found and is therefore
economic and available in everyone's kitchen.
Nowadays the elaborate cakes, or the classical (18th/19th century) pastries
have had their day, either for the lack of "customers" (who have
long forgotten about high-class pastry cooks) or for the lack of labour
who know how to do things as they ought to be done (us among them). To this
one must add that this work is all done by hand and very difficult to realise
with machinery, and therefore the cost becomes frightening and one understands
the reason for their decline ; without taking into account the paranoia
brought on by the current dietetic mania against sugar and sweet things
in general.
A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati
