Updates and news from Jean-Pierre Cote and Maison Cote seasonings, spices, oils and vinegars, Vancouver, BC.
Thursday, April 3, 2014
Individual Pavlovas with Figs and Peaches & Pistachio-Fig Macaroons
Easter falls on Sunday, April 20 this year. California Dried Figs enjoy great popularity this time of year because they work so well and taste so good in many Easter and Passover recipes.
Did you know that Palm Sunday is also known as Fig Sunday? Tradition has it that after Christ's entry into Jerusalem, he came upon a fig tree. He cursed the fig tree because he was hungry and there were no figs on the tree, only leaves. Because of the cursing of the fig tree, eating figs is customary to this day.
Here’s one of our newest recipes fromAmerica’s Test Kitchen. We think it’s perfect for Easter. Don’t forget to keep a bowl of dried figs on hand, too.
Individual Pavlovas with Figs and Peaches
This recipe works with either fresh or frozen peaches. Substitute 2 cups frozen peaches for fresh. Makes 6.
3/4 t. vanilla extract
1/4 t. cream of tartar
1 c. (7 oz.) plus 1 T. sugar
4 ea. medium peaches, peeled, pitted, and sliced into 1/4-in. slices
1 1/2 c. Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and sliced thin
Passover is the Jewish spring festival that commemorates the liberation of the Israelites from Egyptian slavery. It lasts seven or eight days from the 15th day of Nisan. This year Passover begins on the evening of April 14 and ends on the evening of April 22.
Our Pistachio-Fig Macaroons make a nice sweet treat for Passover. They have no flour or leavening.
1 c. Blue Ribbon Orchard Choice or Sun-Maid California Figs
1 1/2 c. raw, unsalted shelled pistachio nuts or slivered almonds
3/4 c. plus 2 T. granulated sugar
1 large egg white
1/4 t. vanilla extract (or almond extract with almonds)