Description
Juicy baked apples, rolled in demerara sugar, paraded on old leather-bound books alongside ginger biscuits, a raisin-rich fruit loaf, and sticky quince jelly. A glorious wave of deep fruits delivered stewed rhubarb served with plum brandy, calvados, cassis and kirsch wrapped within liqueur chocolates. Adding water beckoned the arrival of thick and creamy custard that oozed over the baked apples, now joined by poached pears, roasted chestnuts and a dollop of plum jam. Finally, like a crescendo of delight, we found a sweet and crumbly cheesecake base layered with clementine sponge, fig rolls and baked ricotta. On top was a sprinkling of lemon zest, cocoa nibs and beeswax honeycomb.