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Digital Subscriptions > delicious. Magazine > January 2019 > PITHIVIER


This famous pastry from the Loire in France, which resembles the galette des rois, is traditionally made for Epiphany to mark the Three Kings’ visit to the baby Jesus. Debbie Major shares her classic recipe and gives it a seasonal savoury twist

Recipe hall of fame

How to jazz it up

• Add prepared fruit to the almond paste mixture. Slices of peeled and cored apple or pear would work well, but avoid any fruit that will release a lot of juice, as that will make the pastry soggy. Dried fruit and citrus zest are good additions, too.

• Swap the rum for brandy, kirsch or triple sec. Any spirit or liqueur that packs a punch and echoes the flavour of your fruit or other additions will make a good swap.

• Make the almond paste with muscovado sugar for a filling with rounded caramel flavours, and add spices such as ground mixed spice, cinnamon or nutmeg.

• Add a sprinkling of chopped chocolate or a few chocolate drops to the almond paste. Dark chocolate pairs well with a little finely grated orange zest.

• Use ground hazelnuts instead of ground almonds. Hazelnut and pear, flavoured with a little brandy or armagnac, is a fabulous combination.

THE MASTER RECIPE: Classic almond pithivier

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About delicious. Magazine

The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!