All in all it was so nasty outside I had to find some entertainment in my kitchen after cleaning the house.
I made a sweet treat I sometimes buy in france, the calissons. It doesn't look that perfect because I messed up with the sugar glaze (went bubbly) but I am quite satisfied with the taste. Calissons are candies and been made since medieval times. I will buy some in Aix en Provence in 2 weeks for sure but until then I made some on my own:
The ingredients are:
- 150 g almonds, peeled and milled into a fine powder
- 100 g candied melon in sirup, drained, cubed (1/2 cantaloup melon I candied over 3 days)
- 50 g candied orange peel, cubed
- 1/2 teaspoon lemon zestes
- 1 tablespoon lavander honey
- 1 1/2 teaspoon orange blossom water
- 1 egg white
- 100 g icing sugar for glaze
Afterward I put the dough in a heavy pot and fried it for 10 minutes on very low heat, scraping and turning with a wooden spatule to heat the dough without getting roast marks and to reduce some liquid. This roasting is very important to awaken the fragrance of the almonds. It is the same when preparing almond paste.
I put the dough between cling film and rolled it out until I had a smooth layer of 1 finger thickness.
With a water glass I cut the dough into Calisson shape,which reminds on a boat.
I placed the calissons on parchment paper, brushed them with sugar-egg-white glaze and let them dry in the oven at 50 C with surround heating for 30 minutes.
What did I do with the other half of the cantaloup. I ate it a few days ago (when the weather was still humid warm), chilled, with Parma ham (italian air dried ham, thinly sliced) and lots of black pepper. This is a dish I especially like to eat on hot summer days. The very aromatic melon with the slightly salty ham is so nice and tasty. I always search for good cantaloupes when the summer begins.