Six Senses Zighy Bay celebrates Date-Eating season
Date harvest season starts at Six Senses Zighy Bay just when much of the country wilts in the face of sizzling summertime temperatures and the fine heritage of date palm trees begins to bring forth its reward.
More than 1,100 date trees are located throughout the grounds of the resort including 12 different varieties of date and the resort utilizes the local, organic fruit favorite in a multitude of ways following the harvest season from June to August.
The home-grown dates are then used as part of the welcome smoothies and snacks that are presented to the guests upon arrival and are included in the variety of complimentary Arabic sweets that are found in every villa. The culinary team has also created a variety of food and sauce offerings that incorporate the dates into a local gastronomic experience; even the native animals including the Zighy goats benefit from the dates as they feast on this local organic produce. This Arabic staple is not only a tasty treat; crushed dates are utilized as a base of the treatment oils at the Six Senses Spa.
Guests with a sweet tooth will rejoice when sampling Executive Chef Richard Lee’s famous date cheesecake. In addition to enjoying the delicious treat while at the resort, guests can also indulge while at home by preparing Six Senses Zighy Bay’s Date Cheesecake.
Date Cheesecake – 4 servings
• 13 ounces (375 grams) Philadelphia Cheese
• 1/3 cup Caster sugar
• 1 cup Brown sugar
• 1/3 cup Cream
• 1 each Egg
• 0.7 ounces (20 grams) Butter, melted
• 1 teaspoon Vanilla
• 2 teaspoons Plain flour
• 3.5 ounces (100 grams) Butternut snap biscuits, crushed
• 4.5 ounces (125 grams) Fresh dates, chopped
• Cream, extra, to serve
•Combine the biscuit crumbs and butter in a bowl. Press mixture into the base of greased and lined 3-inch (9 cm) by 7-inch (20 cm) loaf pan. Chill.
•Beat the Philadelphia cheese, sugar and vanilla with an electric mixer until smooth.
•Beat in the egg and fold in the flour and dates.
•Pour filling into the prepared base and bake in a moderately slow oven at 320F (160C) for 25 minutes or until just set. Cool in the oven with door ajar. Chill until firm.
•Combine brown sugar, extra butter and cream in a small saucepan, stirring over a low heat for five minutes until thickened.
•Cut the cheesecake into thick slices and place on serving plates with a drizzle of sauce and cream. Serve immediately.
With the diverse selection of memorable dining alternatives, culinary adventure during the ‘date-eating’ season will present an enjoyable moment starting from the Arabic style dinner at the Spice Market or the international cuisine with a local twist at the Summer House to the contemporary gastronomy at the award-winning Sense on the Edge with its breathtaking views located on top of the rugged mountains.