Dessert
3855 recipes found
Tangerine Ice
Pumpkin-Seed Brittle
Roasted Blood Oranges
These caramelized oranges take a little planning: You'll need to leave time for the crystallized mint leaves to dry and harden, and for the orange slices to chill and then cool after they have been caramelized. The result is a dessert that can be made a few hours in advance. The recipe can also be doubled. You can substitute plain mint leaves for the sugared ones. The best way to caramelize the oranges is with a torch. If you plan to run them under the broiler, use a baking sheet with sides because the oranges will give up some sweet juices, which you will want to capture to drizzle around the slices for serving.
Fromage Blanc Parfaits With Citrus Fruits And Caramel Sauce
Maida Heatter's Rugelach (Walnut Horns)
Cranberry Ice
Blood Orange Compote
I came across the idea of making a caramel citrus syrup in Deborah Madison’s “Seasonal Fruit Desserts.” I suggest serving this with biscotti so you can dip the biscotti into the syrup. I like this as a dessert, but it is also great at breakfast (in which case you might want to leave out the Cointreau or Triple Sec).
Blood Oranges With Pomegranate Molasses
James Beard's Compote Of Dried Fruits
Tangerine or Minneola Tart
Blood Orange Olive Oil Cake
There are cakes that can be made without turning on (or having to clean) the food processor or electric mixer. This is one of them. The recipe, inspired by Dorie Greenspan’s extra-virgin olive oil cake, uses blood oranges, which leave the cut loaf dappled with ruby dots. It’s a lovely presentation, but regular oranges could be used, too.
Blood Oranges With Red Wine
Jamaican Black Cake
Tangerine, Ginger and Chocolate Tart
This elegant tart has a tangy citrus curd nestled in a ginger shortbread crust coated with bittersweet chocolate. The chocolate not only adds flavor, it also helps the pastry stay crisp by creating a barrier between the liquid curd and the pre-baked crust. This tart is best served the day it’s made, but can be stored for 24 hours in the refrigerator; after that, it starts to wilt. If you want to turn the leftover dough scraps into buttery cookies, see the note.
Dried Fruit and Almond Tart
Macerated Fruit
Fruit Compote in Red Wine
Tapioca Pudding With Dried Fruit Compote
Wehani Rice Pudding
Red Wine-Port Ice Cream
Millionaire's Pie
Holy Thursday Apple Bread
Black Rice Pudding