One of my all time favorite confections are the Calissons de Aix en Provence. Made with melon and orange peel soaked in an almond liqueur, then blended with orange blossom water, ground almonds, cream, and sugar, these treats are great straight up, or served along side tea or a coffee.
Aside from the marvelous favors, the texture of these treats is a part of the trick. The base is tender yet textural, with a sugary topping that cracks perfectly when bitten into.
We had our first “party”, a Sunday lunch, this past weekend. We invited 10 of our “closest” {okay, and pretty much our only} friends. We feel very fortunate to have this fun, interesting and inviting group of friends here and it was very fun to have a little housewarming with them.
One of them brought this festive box of Calissons from the Prince’s Tea in Monte Carlo for my daughter. I’ve tried many a Calisson in my day, and I must say these are some of the best I’ve ever had. I think what I like most is the prominent tang of orange peel. They taste very fresh. The sugary topping is usually white, but I think the orange topping is very fun,
who knows? Calissons may be the next Macaron.
Happy Halloween everyone!
Happy Halloween, Emily! Glad you are settling in and entertaining. Sounds like fun and the Calissons look like a delicious treat. Wish I had one with my coffee this morning. Lots and lots and rain here for the ghosts and goblins in Madison Park! XO