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A Sweet Taste of Music

October 21, 2009


A dish simply called Music. The reason why is just as simple. According to Andorrans, musicians were once paid with this lovely, little snack. It is still served in cafes and bars. I love this dish so much I’m adding it to my holiday menus for Thanksgiving and Christmas. You can really tailor this to suit your tastes by using the preserved fruits and nuts you love most.


1/4 cup honey (I used chestnut honey)
1 tablespoon unsalted butter
1/4 cup walnuts, chopped
1/4 cup almonds, without skins
1/4 cup pistachios, chopped or whole
1/4 cup preserved apricots
1/4 cup preserved figs
1/4 cup preserved cherries, sour or sweet
a pinch of sea salt


Melt the butter in a small saucepan. Add the honey to the butter and heat on low. Meanwhile add the nuts and dried fruit to a mixing bowl. Pour the warm butter and honey mixture over the fruit and nuts. Add a healthy pinch of sea salt. Stir to coat. Serve a room temperature.


Serves 6-8 as a snack.

Check the comment section of this entry for a wonderful wine pairing from Randy Fuller.

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2 Comments leave one →
  1. October 21, 2009 12:24 pm

    A wine to accompany this dish can be as sweet as you like. A late-harvest Viognier or an Orange Muscat would do nicely. But why not get really crazy and have a Pedro Ximenez Sherry with it? You can find brands like Lustau, Alvear and Osborne fairly easily. Sporting flavors like baked brown sugar, molasses, cinnamon, figs, caramel and chocolate, this sounds absolutely irresistible.

    Randy Fuller

  2. October 23, 2009 8:59 pm

    This is so easy I could make it.

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