Dessert
3854 recipes found
Blackberry Ice Cream With Candied Lemon Zest
Irish Whisky Pots de Creme
Maple Syrup Pie
Maple syrup pie is completely traditional and homey Québécois fare. Achingly sweet? Not at all. The heavy cream moderates the sweetness of the maple syrup. The cornstarch thickens the mixture. That's it. A novice could obtain a baked pie shell and be done with the dish in less than a quarter-hour.
Blackberry-Lemon Tart With Champagne- Mint Granite
Blackberry Sorbet With Elder Flower
Chocolate-Pecan Truffles
Earline Causey's Scone-Style Strawberry Shortcake
The Pete Burgess Cherry Pie
Tapioca Zabaglione Custard With Fresh Berries
Mozartbombe (Chocolate Cherry Bombe)
Raspberry-Chocolate Gypsy Bundles
Iced Coconut Whipped Cream
Brandied Berries And Nectarines
Mostly Cherry Fruit Soup With Shortbread 'Croutons'
Nectarine Crisp
Nectarines and Berries With Flavored Whipped Cream
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight. During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine. Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar. Any soft fruit, like bananas, mangoes or papayas, should be added at the end. Basil or mint leaves, orange or lemon zest and star anise will also add some zing.
Buttered Apple Pie
This is a modern reading of the ''Buttered Apple Pie'' from Amelia Simmons's ''American Cookery,'' the first American cookbook, published in Hartford in 1796.
Blueberry-Nectarine Summer Pudding
Date-and-Apple Pie
Sour Cherry Tart
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Chocolate Bread With Vanilla Butter
Apple Pie (Pie in the Sky)
Portuguese Egg Custard Tarts
These diminutive egg tarts — pasteis de nata — a specialty all over Portugal, have a cinnamon flavored custard nestled in a flaky puff pastry crust. The trick here is to bake them in a very hot oven, which causes the custard to puff and the pastry to turn brown and crunchy. You can make the crust and filling ahead, but don’t bake them more than an hour or two before serving. They’re at their best still warm.