Loquat & Pistachio Frangipane Galette

A new recipe for early summer brunches

I wrote this recipe for the retreat last month at Rocca Delle tre Contrade, where we made it with beautiful loquats. When I wrote it, I had imagined using Etna pears, a small, fragrant variety that grows in Sicily, but in the moment the loquats called to me. You can read more about the produce available in Sicily in last weeks post (there’s a recipe for Fig Leaf Ice Cream there as well), and if you’re interested I’ll be back in Sicily again next May, so keep an eye out for that announcement.

Fig Leaf Ice Cream

Loquats (nespoles in Italy, or as they’re called in Louisiana, misbeliefs) are a lovely fruit, with a floral flavour reminiscent of a less tropical lychee and while they’re delicious to eat raw, they work beautifully when roasted in the galette below. Their leaves make a beautiful tea, and the fruit can be turned into jam easily because of their pectin content. They’re often available at greengrocers, so do seek them out, and get some fresh pistachios while you’re at it. In Sicily we got ours straight from the Camuto pistachio farm, but that might be a bit too far to go for a casual dessert.