Dessert
3854 recipes found
Pie Pastry
Warm Brioche Berry Shortcake
Brioche Bread Pudding
Toasted Brioche Shortcakes With Strawberries
Torrijas
Macerated Peaches With Chamomile Ice Milk and Brioche
Oatmeal Wafers
Rhubarb Pie
Strawberry-Rhubarb Upside-Down Cake
This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.
Toasted-Almond Poundcake With Strawberry-Rhubarb Compote
Poundcake is like brownies: a baker's challenge that sounds like child's play. The name itself is traditionally half the recipe – a pound each of butter, eggs, sugar and flour – but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce. This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter. Although the proportions are the same as for any other poundcake, the result is almost spongy, with a fine crumb.
Blueberry Coconut Oatmeal Pudding
I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge. You can serve it hot or cold.
Sweet Rhubarb Focaccia
Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.
Rosemary-Lime Sorbet
Spiced Clementine Syrup
Farofias (Poached Meringues In Lemon Custard With Cinnamon)
Figs and Blueberries In Citrus Broth
Zuccotto With Prune Cream
Prunes Poached In Red Wine
Sylvia Lav’s Perfect Hamantaschen
This recipe makes enough to send out to relatives or feed a large party. You can reduce the recipe. The prune butter also stores well, and the dough works nicely for other pastries.
Prune Ice Cream With Armagnac
Stewed Apricots And Dried Plums
Frozen Apricot Mousse
Prune Custard Tart
