thirteen desserts of christmas
In Provence at Christmas the tradition is to have a celebratory meal
called
the " Gros Souper" on Christmas eve prior to attending midnight mass.
The table is set with 3 table cloths and 3 candles and a meal of various
traditional vegetable and fish dishes is served followed by cheeses.
The high point of the evening however, comes at the end of the meal when
the
table is re-laid and out comes dessert. There are 13 of them, to reflect
the
number seated around the table at the last supper.
According to tradition the first 4 desserts represent the four orders of
friars. Raisins for Dominicans, dried figs for Franciscans, almonds for
Carmelites and hazelnuts for Augustinians.
Next comes walnuts and one or more types of dried fruit usually dates or
prunes. Seasonal fruits provide another 3 of the 13 dessert items
usually
including apples and pears and either melon, grapes, mandarin or
oranges.
Nougat will always be part of the list and the final dessert will be the
Pompe de Noel a l'huile d'olive, a light textured cake made from a yeast
and
egg dough, sweetened with sugar, flavoured with grated orange and lemon
zest
and sprinkled with orange flower water.
The pompe is never sliced but always broken apart by hand and drunk with
Vin
Cuit ( cooked wine ) which actually refers to sweet local wines such as
Rasteau or Beaumes-de-Venise.