Traditionally associated with savoury dishes, the tagine takes on a surprising twist in this sweet version that combines the best of fresh and dried fruit. In this dessert , the tagine becomes a true ally for slowly cooking the ingredients, a great variety of fruits, achieving that natural caramelisation of the honey that envelops the fruits in an irresistible way. Figs, dates, apples, pears and kiwis are mixed with spices such as cinnamon and ginger, creating an explosion of sweet and aromatic flavours that envelops you in every bite.
What makes this tagine of fresh and dried fruits with caramelized honey special is its versatility and the warmth it brings to the table. It is ideal to enjoy after a hearty meal, accompanied as is, it results in a very elegant dish.
You can also enjoy it at any time with a bowl of natural or Greek yogurt, which adds a freshness that contrasts perfectly with the sweetness of the fruit... Or how I like it best: with fresh cheese, mató cheese or cottage cheese!
It is a perfect dessert to share on special occasions, but the best thing of all is that it transforms something so simple into a cozy experience. If you dare to prepare it, I assure you that you will not leave anyone indifferent!
Ingredients
- 4 Granny-type apples
- 4 pears with firm flesh
- 4 kiwis
- 3 oranges
- 50 g of blond raisins
- 50 g dried cranberries
- 24 tender apricots
- 16 tender prunes
Optionally, according to your preferences (you can also vary quantities):
- 16 dates
- 8 tbsp honey (preferably acacia)
- 2 cinnamon sticks
- 1 tsp ginger powder
- 1 tbsp golden sesame seeds
- 1 bunch of fresh mint
Preparation
- Pour 6 tablespoons of honey into the bottom of the tagine, add the cinnamon sticks and ground ginger.
- Place the tagine on the heat and caramelize the honey.
- Peel and cut the apples, pears and kiwis into large pieces.
- Add the apple and pear pieces to the caramelized honey and cook for 5 to 6 minutes over medium heat, stirring frequently.
- Remove the skin from the oranges, cut them into slices (segments without the white membranes) and reserve the juice.
- Arrange the remaining dried and tender fruits, the kiwi pieces and the orange slices harmoniously in the tagine.
- Drizzle everything with the reserved orange juice and the remaining two tablespoons of honey.
- Sprinkle half of the crushed mint and sesame seeds over the top of the fruit.
- Close the tagine, place it in the oven and cook for 30 minutes in an oven preheated to 180°C.
- Sprinkle the remaining crushed mint over the warm fruit just before serving.
Grades:
- If you don't already have a tagine at home, I strongly encourage you to try one. I encourage you to discover the 32 cm Emile Henry tagine in Feu Doux blue , and the black tagine, here .
