It’s not hard to make ice cream, and even easier with an ice cream maker. This version made with fresh verbena is a lovely tangy summer treat.

This recipe for grilled peaches has all the tasty notes of summer – fresh stone fruit, local honey and fresh cheese. Pair this dessert of caramelised peaches with the delicate peachy notes of Etoile rosé go perfectly with this light and elegant dessert

Strawberry season comes early in Nice. By mid-April, the first fragrant strawberries from the local hills grace the market in my neighbourhood. And as if fresh berries aren’t enough of a treat, this delightfully fluffy strawberry tiramisu never fails to impress. Vive la fraise!

A clafoutis with eggs and seasonal cherries is a very easy recipe to make. You leave the cherry pits in the fruit, otherwise they will change the colour of the desert.

The typical ingredients in this dessert are cream, meringue and strawberries. For this version –  Coconut Eton Mess with Raspberries and Chocolate, we substituted raspberries instead of strawberries (the local ones are not typically available in Provence until June).

Clafoutis is a classic dessert in Provence. Traditionally it’s made with cherries, but it is completely acceptable to use fruit that is in season.

A rich, decadent and creamy pud with summer berries and a lovely crunch of almonds.

Ground almonds add a touch of richness to an already delightful clafoutis with sweet sun ripened cherries topped with crème fraiche or crème anglaise.

One dessert that we absolutely love is the frozen nougat with its almonds, hazelnuts & pistachio. A great dessert that can even be made in advance (even by several months), if well wrapped. Make it as an individual dessert or as a terrine.

A traditional clafoutis with a twist, assorted fresh fruit baked in to your delicious batter as opposed to the traditional cherries.