Since I read about this weeks contest, I was wondering whether it is possible to make a sweet aioli for desserts with oil.
<br />Then I thought to myself: If the Italians bake cakes with olive oil, I will at list try.
<br />I didn’t want to use just sugar, and decided to use a fruit poaching liquid.
<br />Since I didn’t have any fresh pears or figs, which are my favorites for poaching, I used dried fruits and neutral oil only.
<br />The lemon zest and juice and all the fruits and spices dominate over the taste of oil, and make this Aioli perfect for serving alongside strudels, cakes and fruits.
<br />Now I have a new task, to try clarified warm butter instead of oil.
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