Dessert
3854 recipes found
Zabaglione
Warm Compote Of Autumn Fruits
Open-Face Crumb Cake
Prunes In Red Wine
Glace Aux Pruneaux
Apricot Poached Pears
Apricot-Fig Trifle With Caramel Sauce
Apricot Steamed Pudding
Spiced Red Wine Poached Pears
As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems — they make for a more attractive dish. You can serve the pears soon after they’re made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They’re good on their own or alongside whipped cream or crème fraîche.
Peaches With Zabaglione
You will need fresh peaches for this dish, which requires a bit of finesse. Zabaglione is a traditional egg custard flavored with musky sweet Marsala wine. Other sweet wines may also be used, like sherry or spumante. It takes just a few minutes to make, whisking over a double boiler. Zabaglione can be served hot, but in summer it is better cool. The faint butterscotch caramel-y flavor seems custom-made to accompany peaches.
Apricot Jellies
Creme a l'anglaise au Marsala (English Custard with Marsala Wine)
Knafeh à la Crème
Cornes de Gazelles
Cornes de gazelles are crumbly, crescent-shaped cookies filled with cinnamon, almonds and an intoxicating dose of orange blossom water.
Guizadas (Nut Cakes)
Tembleque (Coconut Pudding)
The journalist and cookbook author Von Diaz cooked her way through the classic Puerto Rican cookbook, Cocina Criolla, about six years ago, eventually using the experience as a jumping off point for her own cookbook, "Coconuts and Collards." Her recipe for tembleque, the delicious coconut-milk pudding set with cornstarch and chilled in the fridge, is simple, but it does involve one laborious task: making coconut milk from scratch. As Diaz notes in her book, the effort is greatly rewarded — fresh coconut milk is infinitely more complex, floral and delicious than the kind that comes in a can. Mature coconuts, the ones ideal for making coconut milk, should be brown, hairy and very heavy. If you shake them around, you should be able to hear the water inside. (That said, you can absolutely use canned if you like; just cut the sugar back to a half cup.)
Cannoli Cream Calzone With Honey and Orange
A calzone has many of the perks of pizza. Easy and crowd pleasing, it’s a good vehicle for using up odds and ends in the fridge. Taking a cue from Lucali’s Nutella-drizzled calzone, I attempted my own dessert version. I mixed honey, cinnamon and orange zest into ricotta before filling the pizza dough (the same one used for a savory calzone), then I dusted the top with powdered sugar after baking. A sprinkle of sea salt lent a savory contrast to this most sweet endeavor.
Sand Cake
Syrian Walnut Baklava
Marhaf Homsi learned to make this Syrian-style walnut baklava from his family in Hama. The baklava he and his wife, Nawal Wardeh, now bake in Brooklyn and sell at their online store, Syrian Sweet Refuge, is less intensely sweet than the sticky confection familiar to many Americans. Cut into large squares, as is traditional in Hama, where the couple ran a bakery for 30 years, the baklava is lightly soaked in a lemon sugar syrup, rather than honey. Use the best quality walnuts available and chop them by hand; Mr. Homsi finds that walnuts chopped in a food processor get bruised and overly pulverized, creating a powdery texture. Be sure to leave time to defrost frozen phyllo dough, which takes 2 hours to thaw on the counter.
Cranberry-Rice Pudding
Apple-Ginger Pudding
Sweet Cornmeal Cranberry Scones
Pear Cranberry Galette
I used Bartlett pears for this juicy galette, but pretty much any variety will work, as long as they’re not overly ripe.
Sautéed Apple Rings
I came across this utterly simple idea in Deborah Madison’s “Vegetarian Cooking for Everyone.” She serves hers as a dessert with ice cream, a lovely use for the apples (which she also embellishes with raisins and pine nuts). I think they make a great addition to the Thanksgiving buffet, to go with the turkey along with cranberry sauce. Or serve them with your latkes next month! Breakfast is another meal where these are welcome, right on top of your whole wheat buttermilk pancakes. I find that the apples will caramelize most efficiently if you don’t crowd the pan, so I begin by sautéing the apples in 2 batches, then I combine the batches for the final addition of vanilla and optional brandy or calvados. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns, work well in this dish.