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Loading...Postre de Músic, meaning "Musician's Dessert," is a humble yet elegant Catalan sweet traditionally served to orchestra players after late performances. Tender dried fruits and toasted nuts are macerated in sweet Muscatel wine, spooned over crisp country bread, and finished with a dusting of sugar and citrus zest.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 22 gFat
- 2.5 gSaturated Fat
- 85 gCarbs
- 9 gFiber
- 55 gSugar
- 11 gProtein
- 80 mgSodium
- 850 mgPotassium
- 130 mgCalcium
- 3.5 mgIron
- 5 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the fruit and nut mix
- 1 cup dried figs, stems removed and quartered
- 1 cup pitted Medjool dates, halved
- 1/2 cup dried apricots, sliced
- 1/2 cup golden raisins
- 1/2 cup whole blanched almonds
- 1/4 cup toasted hazelnuts, skins rubbed off and halved
- 2 tablespoons pine nuts, lightly toasted
- 1/2 teaspoon ground cinnamon
- Finely grated zest of 1 orange
For assembling and serving
- 1/2 cup Muscatel or sweet Moscatel wine
- 2 tablespoons honey, preferably orange blossom
- 4 thick slices rustic country bread, toasted
- 2 tablespoons granulated sugar, for dusting
- Extra Muscatel wine, for drizzling
Directions
- Combine the figs, dates, apricots, raisins, almonds, hazelnuts, and pine nuts in a large bowl. Sprinkle with the cinnamon and orange zest, then toss gently to combine.
- Warm the Muscatel wine and honey in a small saucepan over low heat just until the honey dissolves, about 2 minutes. Do not let it simmer.
- Pour the warm wine mixture over the dried fruit and nuts and stir carefully so every piece is lightly coated. Cover and let macerate at room temperature for 10 minutes so the fruit plumps and absorbs the wine.
- While the fruit macerates, toast the bread until deeply golden and crisp. Arrange one slice on each of four shallow bowls or plates.
- Spoon the fruit and nut mixture generously over the toasted bread, dividing it evenly and letting the wine pool slightly around the bread.
- Drizzle each portion with an extra splash of Muscatel wine, then dust the top with granulated sugar so it catches the light like frost.
- Serve immediately while the bread is still crisp and the fruit is just warmed through. Provide a small spoon to capture the wine-soaked nuts.
- For an authentic Catalan presentation, offer a side of fresh mató cheese for guests to spread alongside the fruit, if available.
Cook’s Notes
- The name "Postre de Músic" dates to 19th-century Barcelona, when theaters served this fortifying plate to orchestra musicians finishing late-night operas.
- Choose soft, plump dried fruits for the best texture; if any feel dry, briefly plump them in hot water and drain before using.
- Moscatel wine is traditional, but a sweet PX sherry or a late-harvest Riesling also works beautifully in this dessert.
- You can assemble the fruit and nut mixture up to 4 hours ahead and refrigerate it; bring it back to room temperature before spooning over the toast.
- For a richer finish, lightly brush the toasted bread with softened butter before piling on the fruit.
