Content tagged with “Dessert” (Page 37)
These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon...
Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner...
Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.
Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.
This refreshing ice has all the flavors of a margarita. Whirling frozen fruits in a food processor is one of our...
Rhubarb Custard Pie
A creamy custard is the perfect foil for tangy rhubarb in this wonderful spring pie.
Orange zest and crystallized ginger add balance to this tangy rhubarb jam.
Choose the reddest rhubarb stalks you can find for this fool.
Triple Cherry Pie
Tart, sweet and dried cherries fill a phyllo crust in this pie. Serve with vanilla frozen yogurt.
Here we infuse bourbon and cherries with whole spices. Serve the strained syrup as a liqueur or spoon the drunken...
Cherry-Fig Tea Loaf
Brew some of your favorite tea and pause to enjoy this cherry-fig quick bread.
Cherry Amaretti Gratin
Sweet amaretti crumbs make a quick, low-fat topping that is a perfect foil for tart cherries.
The only thing more refreshing than a slice of watermelon is a scoop of watermelon ice. Choose seedless watermelon for...
Glazed Plum Tarts
These quick plum tarts are the perfect weeknight dessert. You can substitute your favorite fruits year-round.
Marbled Melon Soup
Swirling soups of different colors together, in this case cantaloupe and honeydew, creates a stunning presentation.
No-Cook Raspberry Coulis
Because it's uncooked, the taste of this raspberry sauce is fresh and flavorful; try it with fresh fruits,...
Light Lemon Meringue Pie
Smooth and soothing; a great classic pie right down to the crust, redefined with a generous amount of lemon and fewer...