In this installment
Spiced Pecans
Spanish Chocolate Dipped Figs
Dried Pearl Guava
Spiced Pecans
Made in Zingerman’s kitchen, these spiced pecans are toasted with butter, lots of freshly ground Tellicherry black pepper, Jamaican allspice, ground ginger, cloves and more. The nuts cluster together in little caramelly-spicy handfuls. Enjoy them right out of the bag, or chop them up for a seasonal gelato topping or a crunchy salad addition.
Spanish Chocolate Dipped Figs
Tender, sweeter than usual Calabacita figs are sun dried, filled with soft chocolate truffle cream and a hint of liqueur, then dipped in dark chocolate. They’re as good as they sound, perhaps better, and beat your mall-bought chocolates any day.
Dried Pearl Guava
Pearl Guava is a white-fleshed, pear-shaped tropical fruit. It’s commonly eaten in Taiwan, but I’ve never tasted anything quite like this dried version from Yun Hai. They work with independent Taiwanese farmers who tend every tree with great care. To make the dried guava, the fruit is specially harvested in the fall when it’s firmer and crunchier to ensure the ideal final texture. The fruit is cut into thick strips and dried at low temperatures, which results in pieces that are chewy without being leathery. It has a warm spiced quality that makes me think of clove, but there’s no spice added—that’s just the natural flavor of the fruit.