Dessert
3854 recipes found
Dried Fruit Compote With Fresh Apple and Pear
An alcohol-free compote with a variety of dried fruit and a bright flavor. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. The sweetness will vary with the type of fruit used. If you use dried sour cherries, don’t use too many, because they will give the compote too stronga sour cherry flavor. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brighter taste. Apricots are great too, contributing another rich taste layer. I add fresh apple and pear for their texture, which remains somewhat crunchy even after they simmer.
Wine Cherry Tart
Cherry Frangipane Tart
The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.
Cold Lemon or Lime Souffle
Mom’s Famous Rum Cake
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Clafoutis
Double Chocolate Mocha Drop Cookies
Coconut-Cardamom Panna Cotta
Tiramisu (Balducci's) Nina Balducci
While some cookbooks recommend ricotta cheese mixed with cream as a substitute for mascarpone, there is no comparison in either the texture or taste.
Bambi Gibson's and Hubie Edwards's Cold Soufflé Hubert
Srikhand (Yogurt-Based Sweet)
Chocolate Espresso Spa Torte
Tiramisu (Il Cantinori)
While cookbooks recommend ricotta cheese mixed with cream as a substitute for mascarpone, there is no comparison in either the texture or taste.
Ras Malai (Fresh Cheese Balls in Milk Syrup)
Dark Caramel Sauce
Walnut Torte
Lemon Bundt Cake With Poppy Seeds
Because this is made with whole wheat flour and honey it doesn’t look like most white fluffy poppy seed cakes; it’s dark and golden, with a wonderful moist texture plus the slight crunch of the poppy seeds (which are another good luck food, at least in Poland). The formula is much the same as the one I used for my walnut apricot Bundt cake modeled on Peter Reinhart’s formulas for quick breads and muffins, with ricotta standing in for some of the buttermilk.
Frozen Espresso Zabaglione
Zabaglione (or Zabaione) is a classic Italian dessert custard, but is basically nothing more than egg yolks whipped with sugar, usually served warm or at room temperature. It is typically flavored with sweet Marsala wine, which has a caramel-like flavor, but other wines or liqueurs may be substituted for variation. In this version, espresso coffee and Cognac are used, and the zabaglione is frozen for several hours or overnight. It’s an easy way to make gelato at home, with a light airy texture.
Chocolate Souffle Cake
Le Delice Guy Pascal (Almond-Meringue Cake)
Pear and Sour Cherry Brown Betty With Brandy Hard Sauce
Most brown betties are made with sweetened apple slices. To mix things up a bit, I made mine with pears, and threw in some brandy-soaked dried cherries to accentuate the brandy I’d used to season the hard sauce. As soon as the pear betty emerges from the oven, spooned out a portion and cover it with lumps of hard sauce. The sauce melts on contact, dripping goodness into the fruit and soaking into the crevices of the toasted bread topping.
Espresso Granite
Makrut Lime Meringue Cakes With Lime-Scented Papaya
Meringue has long been a byproduct of other desserts, an economical way to use up leftover egg whites. This recipe comes from Pichet Ong, the former pastry chef at Spice Market. Mr. Ong whipped egg whites with a small amount of confectioners’ sugar and powdered makrut lime leaves (made by drying them in the microwave, then mashing them through a sieve). He opted for small, loose piles of meringue and used a spoon to form a well at the center, as you would for mashed potatoes, and baked them using the same method as the torte. Into the well he spooned a tart lime custard (which he also makes in the microwave — he likes the microwave) and a papaya salad seasoned with Thai chilies and crunchy flakes of Maldon sea salt. “The sweetness is not a problem when your palate is pulled in different directions,” he added. The meringue cushions all of the strong flavors, and the leftover egg yolks are used in the custard. Home economists, you may sleep soundly.
