The Dessert Course: Sweetmeats

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Dessert foods from custards to candied violets were referred to as sweetmeats. Wet varieties were eaten with a spoon and included jellies, creams, floating islands, & preserved fruits in heavy syrups. Dry varieties included nuts, fruit peels, glacéed fruit, sugared comfits and flowers, chocolates and small cakes.

Sweetmeats

Balzac's words transport us to a time when the dessert table, resplendent with candles, intricate sugar confections, and every dish imaginable, was a primary form of amusement.

Use your imagination and these pages to create your own dazzling Dessert Course where sweetmeats dance atop serving pieces that sparkle like jewels.

"Coralie came and led Lucien by the hand into the dining-room, and showed him the magical transformation, the table laid out in splendour, with forty wax candles, the royal luxury of the dessert, and the menu, prepared by Chevet. Lucien kissed Coralie’s brow and clasped her in his arms."

Lost Illusions,
Honoré de Balzac

These delicate candied flowers are imported from France. A lovely way to decorate your desserts and sweeten your world.
Edible

What could be more dazzling than marzipan and crystallized ginger for the sweetmeat table?
Visit The Dessert Pantry!

In the 18th century the sweetmeat glass was used for holding dry sweetmeats or a preserved orange or other large fruit. It is just as versatile today on the dessert table or on the summit of a glass pyramid of salvers.

#722 Glass Compote with Swirl Pattern.
(7" h x 7 1/2"dia.)...$48.00
Hand Blown in Williamsburg

Your pyramid centerpiece
might begin with the single purchase of the small salver -- a piece that makes a dessert as simple as brownies look elegant.

Treat yourself and collect one piece at a time!

Sweetmeats of the wet variety fill jelly glasses atop small salver.

A comfit is a candy confection or sweetmeat in the shape of a sphere or egg, such as sugar coated almond

Usually footed and trumpet-shaped, the jelly glass was used to hold sweetened jelled fruit juice.

Embellishments for the Dessert Table

Our white sugar flowers with yellow centers resemble delicate frangipani blossoms. You will be surprised at the enormous impact these dainty flowers will have on your dessert table--perfectly charming nestled among cookies, chocolates and sweetmeats, or arranged on cakes or table greenery.

Includes 4 medium Frangipani Blossoms(1 1/4" dia.), 4 small Frangipani Blossoms(1"dia.), and 6 leaves(1 3/4"l x 1"w)
For decoration only.

Sugar Flowers

The frangipani flower was named after the 16^th century nobleman, Marquis Muzio Frangipani, who created a perfume for scenting gloves. The fragrance was so popular in France that pastry cooks who were flavoring pastry cream with almonds began to call their creams by the same name in order to take advantage of the scent's popularity.

This shop creates molded sugar confections. Sugar flowers are the specialty of the girl seated in the center,
Diderot's Encyclopedia.

The sparkle of candlelight and glass completes the magical transformation of your dessert table!