The tajine, traditionally associated with savory dishes, takes a surprising turn in this sweet version that combines the best of fresh and dried fruits. In this dessert, the tajine becomes a true ally for slowly cooking the ingredients, a wide variety of fruits, achieving that natural caramelization of the honey that coats the fruits in an irresistible way. Figs, dates, apples, pears and kiwis blend with spices like cinnamon and ginger, creating an explosion of sweet and aromatic flavors that wraps you in every bite.
What makes this fruit tajine with fresh and dried fruits and caramelized honey special is its versatility and the warmth it brings to the table. It’s ideal to enjoy after a hearty meal, served as is on a very elegant plate.
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 fruits... Or my favorite way ¡With fresh cheese, mató or ricotta!
It’s a perfect dessert to share on special occasions, but the best part is that it transforms something so simple into a cozy experience. If you feel like making it, I assure you that you won’t leave anyone indifferent!
Ingredients
- 4 Granny apples
- 4 firm-fleshed pears
- 4 kiwis
- 3 oranges
- 50 g golden raisins
- 50 g dried cranberries
- 24 soft apricots
- 16 soft prunes
Optionally, according to your preferences (you can also vary quantities):
- 16 dates
- 8 tbsp honey (preferably acacia)
- 2 cinnamon sticks
- 1 tsp ground ginger
- 1 tbsp golden sesame seeds
- 1 bunch of fresh mint
Preparation
- Pour 6 tablespoons of honey into the bottom of the Emile Henry tajine, add the cinnamon sticks and ground ginger.
- Place the tajine over 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 let cook for 5 to 6 minutes over medium heat, stirring frequently.
- Remove the orange peel, segment the oranges (supremes without the white membranes) and reserve the juice.
- Arrange the remaining dried and soft fruits, the kiwi pieces and the orange supremes harmoniously in the tajine.
- Drizzle everything with the reserved orange juice and the remaining two tablespoons of honey.
- Sprinkle half of the crushed mint and the sesame seeds over the surface of the fruits.
- Close the tajine, place it in the oven and bake for 30 minutes in a preheated oven at 180°C.
- Sprinkle the remaining crushed mint over the hot fruits just at the moment of serving.
Notes:
- If you don’t yet have a tajine at home, I highly encourage you to try one. I encourage you to discover the Emile Henry 32 cm tajine in Feu Doux blue, and the tajine in black, here.
