Groaning holiday tables, after le «gros souper», reflect the special treats, a little something for everyone, known as treize (13) desserts, one for each of the 12 apostles and Christ. Now is the time to begin to gather the ingredients for the preparation of items such as pâte de coigns, nougats, calissons, dried fruits and nuts. Fresh fruits known as winter (meaning their flavor and texture will improve with storage) apples, pears and melons can be sat back in special boxes and nets to bring out at the last minute. Fondant stuffed dates and nutmeat farced figs and an assortment of nuts can be cured in paper-lined boxes with bay leaves which can then be used to dress they plate when serving these sweetmeats. Chocolates and fresh citrus fruits will round out the menu.