Thirteen desserts
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The thirteen desserts are the traditional dessert foods used in celebrating Christmas in the French region of Provence. The "big supper" (le gros souper) ends with a ritual 13 desserts, representing Jesus Christ and the 12 apostles. The desserts always number thirteen but the exact items vary by local or familial tradition.[1] The food traditionally is set out Christmas Eve and remains on the table three days until December 27.[2]
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[edit] Dried fruit and nuts
The first four of these are known as the "four beggars" (les quatre mediants), representing the four mendicant monastic orders: Dominicans, Franciscans, Augustinian and Carmelites.[3]
- Raisins (Dominicans)
- Walnuts or hazelnuts[4] (Augustines)
- Dried figs (Franciscans)
- Almonds (Carmelites)
- Dates, representing the foods of the region where Christ lived and died[5]
- Dried plums from Brignoles
[edit] Fresh fruit
- Apples
- Pears
- Oranges
- Winter melon
- Grapes
- Tangerines
[edit] Sweets
- Biscotins (cookies) from Aix;
- Calissons d'Aix[6], almond-paste pastry with sugar icing (marzipan)
- Candied citron
- Casse-dents of Allauch (biscuit)
- Cumin and fennel seed cookies
- Fried bugnes
- Fruit tourtes[6]
- Oreillettes, light thin waffles[2]
- Pain d'epice
- Pompes à l'huiles or fougasse à l'huile d'olive, a sweet cake or brioche made with orange flower water and olive oil[5]
- Quince cheese/quince paste (Pâte de coing) [6]
- Yule log
- Two kinds of nougat, symbolizing good and evil[1]
- Black nougat with honey (Nougat noir au miel), a hard candy made with honey and almonds
- White nougat (Nougat blanc), a soft candy made with sugar, eggs, pistachios, honey, and almonds
