Easy recipes for Mediterranean desserts?

Please include the method and ingredients in your answer=)Easy recipes for Mediterranean desserts?
Halvah Recipe made with Honey and Sesame Seeds

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Ingredients:

2 cups good quality raw honey

1 1/2 cups tahini, which is a sesame seed paste, usually sold in a tin

1 cup of shelled nuts and skinned nuts, such as almonds (optional)



Method:

Heat the honey, but do not boil.

Add the nuts to the honey.

Beat the tahini to ensure that any excess oil is blended, then warm up in a separate pan.

Fold the warm tahini into the hot honey.

Place the mixture into a oiled loaf tin and seal to keep out moisture, for at least 2 days.

Cut into slices and serve.







Baklava Recipe



Ingredients:



20 sheets phyllo pastry

3/4 cup melted butter, unsalted

1 1/2 cups pure organic honey, warmed up to make it runny

3 cups finely chopped walnuts

1 tsp cinnamon

1 cup water

2 tbsp lemon juice



Method:

In a greased baking pan, layer 2 sheets of phyllo pastry. Press into the pan and fold up any excess pastry up the sides. Brush the pastry with melted butter.



In a separate saucepan, mix honey, 1/4 cup of butter, walnuts and cinnamon. Sprinkle 3 tbsp of this mixture over the surface of the buttered phyllo pastry.



Continue placing two sheets of phyllo pastry, melted butter and mixed nut mixture until pastry and nut mixture is used up.



Brush the top layer with melted butter.



Bake at 190 degrees Celcius (375 F) for 30 minutes or until pastry is a golden brown. Be careful not to burn.



Make a separate syrup by combining honey, water and lemon juice in a heavy based saucepan and boiling for 3 minutes. Pour over the baked baklava. Cool, cut into traditional diamond shapes and serve.Easy recipes for Mediterranean desserts?
Cream cake Called Sopa de la reina in Catalan, meaning literally Queen's Soup, this no-bake dessert was once served to the king Alphonso XIII for the opening of an Ebre (Ebro) River channel, and later to his great-grandson.



This is a family cake regarding tradition but also with regards to the amounts. With some birthday cake candles, it makes a mouthwatering birthday cake recipe too.



This Queen's Soup is for those days when counting calories is forbidden! It's meant to enjoy it.



You can serve it with coffee, or some black or green tea, but served with Catalan cava -brut or brut nature- to your grown-up guests is totally divine.So, here's this delicious cream cake recipe.



Ingredients for this cream cake recipe



* 2 pounds (1 kg) sponge cake (biscuits)

* 1陆 quart (1.5 l) milk

* 1戮 cups (400 g) sugar

* 8 egg yolks

* 1 cinnamon stick

* 1 small piece of lemon peel

* 5 tablespoons (75 g) fine cornflour

* Some more sugar for caramelizing

* A small piece of vanilla or 1 teaspoon natural vanilla powder

* 陆 cup (100 g) whipped cream





Cream cake recipe preparation method



1. Soak the sponge cake in 2 cups or 陆 a quart (0.5 l) of milk.



2. In the meantime we make the confectioner's creme with 1 quart (1 l) milk. It's like the creme brulee recipe but thicker. You'll see that this one includes 5 tablespoons of fine cornflour instead of 2. Additionally, you add the vanilla together with the cinnamon stick and the lemon peel.



3. Cover the bottom of a cake pan with the soaked sponge cake. A glass or Pyrex pan works fine, but any will do. I like to use a rectangular one, but oblong or square is also fine.



4. As soon as the creme brulee is ready, pour it over the soaked sponge cake. Let it cool. Sprinkle it with a thin layer of sugar and burn or caramelize it with a branding iron, creme brulee torch or similar.



5. Finally, using a decorating syringe or similar, decorate the cake with the whipped cream by drawing a grid over the creme brulee surface.



6. Here you are, the cream cake recipe is ready. Let it rest in the fridge for a few hours and it's ready to be served.

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The present Postres de m煤sic, Catalan for Musician dessert, as we call it, is something in between. The sweet dessert wine and the cookies are always optional. And if you don't want to drink wine, you could substitute it for natural must or grape juice.



Adapt it to your needs. Include as many or as few nuts and dry fruits as you like.



Ingredients for this easy dessert recipe



Serves 4



* 1陆 ounce (50 g) toasted almonds 鈥?about 4 to 5 per guest

* 1陆 ounce (50 g) toasted hazelnuts 鈥?about 4 to 5 per guest

* 1陆 ounce (50 g) shelled walnuts

* 1 ounce (30 g) pine nuts 鈥?fewer that almonds or hazelnuts

* 1陆 ounce (50 g) raisins

* 4 to 8 dried figs 鈥?1 or 2 per guest

* 4 cookies 鈥?optional

* 4 small glasses sweet dessert wine like moscatell, muskatel, vi ranci or matured wine, garnatxa... 鈥?optional



Preparation time: 3 minute

Cooking time: 0 minutes



1. Roast the almonds and hazelnuts if you didn't buy them toasted.



2. Shell the walnuts, if they are unshelled.



3. Mix the nuts and dry fruits in a platter or individual plates. Serve by itself or with a glass of sweet dessert wine.

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This pear recipe evokes the sunny Mediterranean vineyards. It makes an aromatic dessert recipe with impressive tasty and colorful results, as you see in the pictures. On top of this, it is easy to prepare, and calls for only 4 ingredients.



The combination of pears and wine is ideal in September and October, when it's time for grape harvest all along the Mediterranean Sea. After all, the true Mediterranen food is an expression of the landscape. In any case, as long as you have access to fresh firm pears, this pear recipe makes for a mouthwatering sweet dessert.



Peres al vi 鈥?Pears in wine

Ingredients for this pear recipe Serves 4



* 8 big ripe firm conference or blanquilla pears, or any firm pear like the bosc or similar varieties

* 6 cups (1.5 l) red wine

* 2 cups (450 g) brown or white sugar

* 2 cinnamon sticks



How to prepare this wine pear recipe



1. Wash the pears thoroughly as we'll use the skin. Peel the pears from the stem to the base, leaving the stem intact. Do not discard the skin.



2. Place the pears flat in a large enough saucepan together with the peeled skin, the red wine, the sugar, and the cinnamon sticks.



3. Bring the wine to a boil over medium-low heat, and continue cooking the pears. After 15-20 minutes turn them over carefully with two wooden spoons.



4. After cooking them for 15-20 more minutes, the pears should be tender. Turn off heat.



5. Put some caramel syrup in large dessert dishes, and place 2 whole pears in each one. Pour the rest of the syrup over the pears. You can also serve this pear recipe with almond or cinnamon ice cream

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