Non-Pastry Desserts

Life's unpredictable---eat dessert first!


Recipe Index
 Feel free to browse the entire page of recipes or use these links to jump to a specific one.

Apple-Sage Mousse

Avocado Gelato

Almond Pear Clafoutis (Baked Almond Pear Pudding Cake) 

Bittersweet Chocolate Crème Brulee With Caramelized Bananas

Bittersweet Chocolate Marquise With Cherry Sauce

Black And White Creme Brulee

Blackberries With Mint Tea Syrup And Yogurt

Blueberry Bread Pudding With Maple-Whiskey Sauce

Brandied Apricot Ice Cream

Caramelized Rice Puddings

Cherry Crème Brulee

Chocolate Ancho Chili Crème Brulee

Chocolate Banana Bundles (Tom's 2012 "Taste Of Home" winner

Chocolate Bread Pudding

Chocolate Chili Bread Pudding (Individual Serving)

Chocolate Cranberry Trifle

Chocolate Flan

Chocolate, Orange and Chestnut Pave

Cinnamon Pecan Bread Pudding With Brandy Caramel Sauce

Coconut Meringue With Fresh Fruit 

Coffee Cardamom Flans With Orange Crème Fraiche

Cold Blueberry Soup With Orange Herb Sorbet 

Cranberry Ice Cream 

Cranberry Pear Bread Pudding With Custard Sauce

Cranberry Vanilla Pavlova

Cranberry Winter Pudding

Ginger Creme Brulee

Grilled Pineapple And Bananas With Lemonade Glaze

Grilled Vanilla Peaches

Hazelnut-Stuffed Pears With Maple Glaze 

Honey Vanilla Apricot Hobo Packs

Honey Lime Strawberries With Whipped Cream

Honey Vanilla Apricot Hobo Packs

Hot Lemon Lime Soufflé

Lemon Flans With Lemon Sauce And Candied Zest

Lemon Crème Caramel

Lemon Curd-Blackberry Swirl Ice Cream With Blackberry Sauce 

Lemon Curd Bread Pudding

Lemon Curd And Blueberry Trifle

Lemon Custard, Blueberry And Shortbread Verrines (Parfait)

Lemon Ice Torte With Strawberry Rhubarb Sauce

Lemon Mousse With Raspberry Sauce  

Lime Crème Brulee With Spicy Caramelized Pineapple

Macadamia Nut Crème Brulee With Tropical Fruit 

Mango Lassi Parfaits (Melissa Clark)

Mango Blueberry Fool 

Milk Chocolate Mousse With Cranberry And Candied Orange Chutney

Mixed Berries With Grilled Pound Cake

Mixed Berries With Vanilla Bean Syrup

Nectarines With Gingersnaps Hobo Packs

Old Fashioned (And Easy) Rice Pudding

Peaches And Nectarines With Rosemary And Honey Syrup

Pears In Port

Pistachio Rhubarb Trifle

Pineapple With Rum And Caramel

Pumpkin Ginger Rice Pudding

Raspberry Custard

Raspberry Glazed Peaches With Mascarpone

Red And Green Grape Crisp

Rhubarb Galette

Roasted Red Grapes With Mascarpone And Rum

Skewered Grilled Fruit With Minted Yogurt Honey Sauce

Spiced Coffee Mousse

Spring Fruit In May Wine Aspic

Steamed Chestnut and Cherry Pudding

Steamed Cranberry Marmalade Pudding With Grand Marnier Hard Sauce

Steamed Pumpkin Pudding

Stone Fruits With Honey-Drizzled Soft Cheeses And Toasted Almonds

Strawberry Rhubarb Compote "Hobo Pack"

Summer Berry Bread Pudding 

Summer Fruit Terrine

Toasted Coconut Soufflé With Chocolate Rum Sauce

White Chocolate Mint Terrine With Dark Chocolate Sauce

White Chocolate Mousse

White Chocolate Praline Ice Cream Terrine With Blackberry Raspberry Sauce

 

CHERRY CREME BRULEE
4 Servings

20 canned pitted sweet cherries, drained, halved
8 tablespoons sugar
2 tablespoons kirsch (clear cherry brandy) or other
brandy
1 1/2 cups whipping cream
1/2 cup milk
6 large egg yolks
1 teaspoon vanilla extract
4 tablespoons light brown sugar

Combine cherries, 2 tablespoons sugar and kirsch in small bowl.  Let cherries soak 2 hours. Preheat oven to 325 F.  Drain cherries, reserving liquid.  Divide cherries among four 1 cup ramekins.  Bring whipping cream and milk to simmer in heavy medium saucepan.  Whisk egg yolks and remaining 6 tablespoons sugar in medium bowl.  Gradually whisk in hot cream mixture.  Stir in reserved cherry soaking liquid and vanilla extract.  Divide mixture among ramekins.  Place ramekins in large shallow baking dish.  Add enough hot water to dish to come halfway up sides of ramekins.  Bake until custards are set, about 35 minutes.  Remove custards from water and cool.  Cover and refrigerate overnight. (Custards can be prepared up to 3 days ahead.) Preheat broiler.  Sift 1 tablespoon brown sugar atop each custard.  Broil until sugar just melts and bubbles.  Serve immediately.

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CHOCOLATE FLAN
12 Servings

1 3/4 cups sugar
2 tablespoons fresh lemon juice
4 cups milk
6 ounces bittersweet or semisweet chocolate, coarsely
chopped
8 large eggs
1/2 teaspoon pure vanilla extract
¼ teaspoon cinnamon

Preheat the oven to 300F.  In a heavy medium saucepan, combine 1 cup of the sugar with the lemon juice.  Stir with a wooden spoon over moderate heat until the sugar dissolves, then cook, stirring occasionally, until the sugar turns deep brown, about 10 minutes.  Pour the hot caramel into an 8-cup metal ring mold; holding the mold carefully by the rim, tilt the mold to coat the interior with the caramel.  If needed, use a wooden spoon to push the caramel up the side.  In a heavy medium saucepan, combine the milk with the remaining 3/4 cup of sugar.  Cook over moderate heat, stirring occasionally, until the sugar dissolves. Add the chocolate, cover and remove the pan from the heat.  Set aside until the chocolate is melted.  Stir.  In a medium bowl, lightly beat the eggs.  Gradually whisk in the hot milk, vanilla and cinnamon until thoroughly combined.  Strain the custard into a large glass measure, then pour it into the ring mold.  Cover the flan loosely with foil and set the mold in a baking dish or roasting pan.  Pour in enough hot water to reach halfway up the side of the mold.  Bake in the center of the oven for about 1 hour and 10 minutes, or until the flan is set but still jiggly in the center. Remove the mold from the baking dish.  Let the flan cool to room temperature, then refrigerate overnight. Run a small sharp knife around the sides of the mold, cover with a large rimmed plate and invert.  Cut the flan into wedges and serve.

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WHITE CHOCOLATE MINT TERRINE WITH DARK CHOCOLATE SAUCE
12 Servings

For Terrine:
 6 large egg yolks
1/41 cup water
1/4 cup light corn syrup
8 ounces good quality white chocolate (such as Baker's
or Lindt), finely chopped
1 1/4 teaspoons peppermint extract
2 cups chilled whipping cream
For sauce:
 1/2 cup whipping cream
1/4 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet
chocolate, chopped
1/2 ounce unsweetened chocolate, chopped
3 tablespoons water

Fresh mint leaves

FOR TERRINE:
Line 9 x5x2 1/2 inch loaf pan with plastic wrap, allowing plastic to over hang edges by 3 inches.  Place in freezer.  Whisk first 3 ingredients in large metal bowl.  Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160F, bout 4 minutes. Remove bowl from over water.  Add white chocolate; whisk until melted and smooth. Mix in peppermint extract. Whisk until cool and thick, about 3 minutes.  Using electric mixer, beat cream in another large bowl until stiff peaks form.  Fold cream into white chocolate mixture.  Spoon mixture into prepared pan; smooth top Cover and freeze overnight.
FOR SAUCE:
Combine first 3 ingredients in heavy medium saucepan.  Stir over medium heat until butter melts. Add both chocolates and whisk until smooth. Mix in 3 tablespoons water.  Remove from heat; cool slightly. (Terrine and sauce can be made 1 week ahead. Keep terrine frozen. .Cover and refrigerate sauce. Before sewing, stir sauce over low heat just until warm.)  Turn frozen terrine out onto platter. Peel off plastic.   Cut terrine into 1/4 inch thick slices. Place 1 slice on each plate.  Drizzle sauce over.  Garnish with mint.

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CRANBERRY WINTER PUDDING
Serves 6 to 8

12 ounce bag of fresh cranberries, picked over
1 firm-ripe pear, peeled, cored, and chopped fine
3/4 cup firmly packed light brown sugar
1/2 cup dried sour cherries (available at specialty
foods shops) or golden raisins
1/3 cup finely chopped dried apricots
two 2-inch strips of lemon zest removed with a vegetable
peeler
3-inch cinnamon stick
2 cups cranberry juice cocktail
1/4 teaspoon vanilla
about 10 slices of homemade-type white bread, crusts
removed
lightly sweetened whipped cream as an accompaniment

In a saucepan combine the cranberries, the pear, the brown sugar, the dried fruit, the zest, the cinnamon stick, the cranberry juice cocktail, the vanilla, and a pinch of salt and simmer the mixture for 10 minutes.  Strain the mixture through a sieve into a bowl, reserving the solids, and transfer the cranberry liquid to a shallow dish.  Line a 1 1/2-quart soufflé dish with plastic wrap and trim enough of the bread slices to cover the bottom and the side of the dish.  Soak the trimmed slices in the cranberry liquid and line the bottom and the side of the soufflé dish with them.  Discard the zest and the cinnamon stick from the reserved cranberry solids and add the solids to the soufflé dish.  Trim enough of the remaining bread slices to cover the cranberry solids, soak the trimmed slices in the cranberry liquid, and top the cranberry solids with them.  Cover the pudding with plastic wrap, put a plate on top of the plastic wrap, and weight the pudding with three 1 pound cans.  Chill the pudding, weighted, for at least 12 hours and up to 1 day. Invert the pudding onto a serving plate, discarding the plastic wrap, and serve it, cut into wedges, with the whipped cream.

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PEARS IN PORT
Serves 4

4 firm-ripe Bosc pears (about 2 pounds), peeled and
stems left intact
1 cup superfine sugar
2 cups Ruby Port
julienne rind of 2 lemons
1/4 teaspoon cinnamon
whipped cream as an accompaniment

Cut a slice from the bottom of each pear so that the pears will stand upright for serving.  In a saucepan large enough to hold the pears in one layer lay the pears on their sides.  In a large bowl stir together the sugar, the Port, the rind, and the cinnamon until the sugar is dissolved.  Pour the mixture over the pears, bring the liquid to a boil, and simmer the pears, covered, over moderately low heat, turning them once, for 20 to 25 minutes, or until they are tender when pierced with the tip of a knife. (The cooking time will vary depending on the degree of ripeness and the size of the pears.  Transfer the pears with a slotted spoon to a serving dish, arranging them upright.  Boil the remaining liquid over moderately high heat, stirring occasionally, for 15 minutes, or until it is reduced to about 1 cup.  Pour the syrup over the pears and serve the pears chilled or at room temperature with the whipped cream. 

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CHOCOLATE BREAD PUDDING
4 Servings

3/4 cup half and half
1/2 cup whipping cream
1/2 cup semisweet chocolate chips
1/2 cup sugar
1 large egg
I tablespoon coffee liqueur
3/4 teaspoon vanilla extract
4 cups 1-inch cubes French bread, crusts trimmed
Powdered sugar
Whipped cream or vanilla ice cream (optional)

Preheat oven to 350F.  Bring half-and-half and cream just to simmer in heavy medium saucepan.  Remove from heat.  Place chocolate chips in large bowl.  Pour cream mixture over; stir until chocolate melts.  Add 1/2 cup sugar, egg, liqueur and vanilla; whisk until blended.  Add bread cubes; toss to mix well.  Transfer to 8-inch square glass baking dish.  Let stand 15 minutes.  Bake until bread pudding is set and top puffs, about 30 minutes. Transfer baking dish to rack and cool slightly (pudding will fall).  Sift powdered sugar over bread pudding.  Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

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SUMMER FRUIT TERRINE
Serves 4 to 6

1 cup dry white wine
1/2 cup sugar
3 tablespoons fresh lemon juice
4 large peaches (about 2 pounds)
2 envelopes (about 2 tablespoons) unflavored gelatin
16 to 18 small strawberries, hulled and halved
lengthwise
1/2 cup raspberries
1/2 cup blueberries
1/2 cup seedless green grapes, halved lengthwise
2 1/4 cups raspberry peach sauce (recipe follows) as
an accompaniment
mint sprigs for garnish if desired

In a saucepan combine the wine, the sugar, the lemon juice, and 1/2 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and add 2 of the peaches, peeled, halved, and pitted, cut sides down.  Simmer the peaches for 10 to 15 minutes, or until they are very tender, and transfer them with a slotted spoon to a blender.  Add 1 cup of the cooking liquid and blend the mixture until it is smooth.  In a small saucepan sprinkle the gelatin over cup cold water, let t soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved.  With the motor running add the gelatin mixture in a stream to the peach mixture and blend the mixture until it is combined well.  (There will be about 2 1/2 cups peach puree.)  Line a 5 to 6 cup terrine or loaf pan with plastic wrap and pour into it about 1/4 cup of the peach puree, or enough to just cover the bottom.  Arrange half the strawberries, cut sides down, in one layer on the peach puree and pour enough of the peach puree over the strawberry layer to just cover it. Peel, halve, and pit the remaining 2 peaches.  Slice them thin, and in a bowl toss them with 1/4 cup of the peach puree.  Arrange half of the peach slices, overlapping them slightly, over the strawberry layer and pour enough of the remaining peach puree over the peach layer to cover it.  In a small bowl toss the raspberries and the blueberries with 1/4 cup of the peach puree and arrange the berries in one layer over the peaches. Pour enough of the remaining peach puree into the terrine to just cover the berries, in the bowl toss the grapes with bout 2 tablespoons of the remaining puree and arrange them in one layer over the berries.  Pour enough of the remaining puree into the terrine to just cover the grape layer, arrange the remaining peaches in one layer, overlapping them slightly, over the grapes, and pour enough of the remaining puree over the peaches to just cover them. Arrange the remaining strawberries, cut sides up, in one layer over the peaches and cover them with the remaining puree.  Chill the terrine for 1 hour, or until it is just set, cover it with plastic wrap, and chill it overnight.  Remove the plastic wrap from the top of the terrine, invert the terrine onto a serving plate, and peel off the plastic wrap carefully. Cut the terrine into 3/4 inch slices with a serrated knife and serve it with the sauce and the mint sprigs.
Raspberry Peach Sauce
 1/4 cup sugar
3 tablespoons fresh lemon juice
2 large peaches (about 1 pound)
1 1/2 cups raspberries

In a saucepan combine the sugar, the lemon juice, and 1/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. In a blender puree the peaches, peeled, pitted, and chopped, and the raspberries with the sugar syrup until the mixture is smooth and force the mixture through a fine sieve set over a bowl, discarding the solids.  Chill the sauce, covered, for at least I hour or overnight. Makes 2 1/4 cups.

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CRANBERRY PEAR BREAD PUDDING WITH CUSTARD SAUCE
8 Servings

For Sauce:
 1 cup milk (do not use low-fat or nonfat)
3/4 cup whipping cream
5 large egg yolks
1/2 cup sugar
3 tablespoons Grand Marnier or other orange liqueur
For pudding:
 1 pound sliced cinnamon raisin bread, cut into 1 inch
squares
3 cups half and half
3 large eggs
3/4 cup sugar
4 teaspoons grated orange peel
1 tablespoon vanilla extract
1 cup coarsely chopped cranberries
1 cup coarsely chopped peeled pears
1/4 teaspoon ground nutmeg
Powdered sugar

Make sauce:
 Bring milk and cream to simmer in heavy large saucepan. Remove from heat. Whisk yolks and sugar in medium metal bowl until well blended.  Gradually whisk in hot milk mixture.  Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).  Strain sauce into bowl.  Mix in Grand Marnier.  Cover and refrigerate until cold, about 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.
Make pudding:
Preheat oven to 350F. Arrange bread squares in large baking sheet.  Bake until lightly toasted, stirring once, about 10 minutes.  Cool.  Transfer bread to large bowl.  Add half-and-half and toss gently.  Let stand 30 minutes.  Preheat oven to 350F.  Butter 9x9 inch glass baking dish.  Whisk eggs, 3/4 cup sugar, grated orange peel and vanilla extract in medium bowl. Stir in cranberries and pears.  Pour over bread and mix gently. Transfer mixture to prepared dish. until set and top browns, about 1 hour. Cool at least 10 minutes. Spoon custard sauce onto plate Cut warm pudding into squares.  Use a metal spatula, transfer to plates. Sift powered sugar over desserts. Serve warm.

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STEAMED CHESTNUT AND CHERRY PUDDING
10 TO 12 Servings

1/2 cup dried tart cherries
1/4 cup brandy
1/2 cup chestnuts packed in vanilla syrup
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup firmly packed golden brown sugar
3 large eggs
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
Additional chestnut syrup from chestnut jar
1 cup chilled whipping cream

Combine cherries and brandy in small bowl.  Let stand at room temperature 1 hour. Drain, reserving brandy. coarsely chop cherries. Place chestnuts in strainer set over small bowl; let drain 30 minutes.  Reserve syrup. Coarsely chop chestnuts.  Generously butter 2 quart pudding mold with a hollow center and a lid, or l0 cup Bundt pan.  Cream butter, sugar and brown sugar in large bowl until fluffy.  Add eggs 1 at a time, beating well after each addition.  Sift flour, baking powder and salt into medium bowl.  Add half of dry ingredients to butter mixture, then add reserved brandy, then add remaining dry ingredients. Spoon 1/3 of batter into prepared mold.  Sprinkle with half of cherries and half of chestnuts. Spoon 1/3 of batter over.  Sprinkle with remaining cherries and chestnuts. Top with remaining batter.  Fasten lid or cover with foil.  Place rack in large pot.  Set mold atop rack.  Add enough boiling water to pot to come halfway up sides of mold.  Cover pot and bring water to boil over medium heat.  Steam pudding until tester inserted into center comes out clean and pudding begins to pull away from sides of mold, adding more boiling water to pot if necessary, about 1 1/2 hours.  Lift mold out of water and cool on rack 5 minutes.  Unmold pudding onto rack and cool completely. Add enough additional chestnut syrup from jar to reserved syrup to measure 1/4 cup.  Combine syrup and cream in medium bowl and beat to soft peaks. Cut pudding into slices and serve with chestnut cream.

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CHOCOLATE, ORANGE AND CHESTNUT PAVE

For Chocolate Orange Filling:
 1 stick(1/2 cup) unsalted butter, cut into pieces
1 1/2 pounds fine-quality bittersweet chocolate (not
unsweetened)
2 teaspoons freshly grated orange zest (from about
1 1/2 navel oranges)
1 3/4 cups well-chilled heavy cream
For Chestnut Rum Filling:
 6 ounces fine quality white chocolate
1/4 cup chopped vacuum-packed chestnuts (about 1 ounce)
3 teaspoons dark rum
1/4 cup well-chilled heavy cream
Garnish: chestnuts in dark and light syrup, sliced,
"pate" pears*, and sliced

 *available at some specialty food shops and by mail
order from   Maison Glass   

For Chocolate Orange Filling:
 In a large metal bowl set over a pan of barely simmering water melt butter and chocolate, stirring occasionally, until smooth and remove bowl from heat.  Stir in zest and cool completely.  In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk about one fourth of cream into chocolate mixture to lighten and fold In remaining cream gently but thoroughly.  Line an oiled terrine or loaf pan, 10 by 4 1/2 by 3 inches (7 cup capacity), with plastic wrap. Pour in half of chocolate orange filling, smoothing top, and freeze 15 minutes.
For Chestnut Rum Filling:
 In a small metal bowl set over a pan of barely simmering water melt white chocolate, stirring occasionally, until smooth and remove bowl from heat. Stir in chestnuts and rum gently and cool completely.  In a bowl with an electric mixer beat cream until it just holds stiff peaks.  Fold cream into white chocolate mixture.  Pour chestnut rum filling over chocolate orange layer, smoothing top, and freeze 15 minutes. Pour in remaining chocolate orange filling, smoothing top, and chill, covered with plastic wrap, overnight. Pave may be made 2 days ahead and chilled, covered.  Discard plastic wrap from top and invert pave on to a plate.  Discard remaining plastic wrap.  Garnish pave with chestnut slices, "pate" pears and candied orange.  Slice into 1/2 inch thick slices.  Can be accompanied by crème Anglaise (light custard sauce).

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LEMON FLANS WITH LEMON SAUCE AND CANDIED ZEST
8 Servings

For Flans:
 1 pound cream cheese, at room temperature
1 cup sugar
5 large eggs
3/4 cup fresh lemon juice
1/4 cup white rum
For Lemon Sauce:
 5 large egg yolks
2/3 cup sugar
1/3 cup fresh lemon juice
3 tablespoons white rum
For Candied Lemon Zest:
6 medium lemons
1 1/2 cups sugar
Fresh mint leaves, for garnish
(optional)

Make the Flans:
Preheat the oven to 250F. Butter eight 4-ounce ramekins and sprinkle them with sugar.  In a large bowl, beat the cream cheese with the sugar until smooth.  In a medium bowl, beat the eggs with the lemon juice and rum. Gradually beat the eggs into the cream cheese.  Strain into a large measuring cup.  Pour the lemon mixture into the prepared ramekins.  Set the ramekins in a baking dish and add enough hot water to the dish to reach halfway up the sides of the ramekins.  Bake for about 1 hour, or until the flans are set.  Let cool in the water bath for about 2 1/2 hours.
Make the Lemon Sauce:
In a heavy, medium, nonreactive saucepan, combine the egg yolks, sugar and lemon juice.  Whisk over low heat until slightly thickened, about 5 minutes; do not let boil.  Remove from the heat and stir in the rum.  Pour the sauce into a medium bowl, set it in a larger bowl of ice water and let cool, stirring occasionally.  As the mixture cools, gradually stir in 2 to 3 tablespoons of cold water until the sauce has a pourable consistency. 
Make the Candied Lemon Zest:
 Using a lemon zester, strip the zest from the lemons.  In a small saucepan of boiling water, blanch the zest for 1 minute; drain. Repeat the blanching process two more times to remove the bitterness. Transfer the zest to paper towels and pat dry.  In a heavy medium saucepan, combine 1 cup of the sugar with 1/4 cup of water.  Stir over moderate heat to dissolve the sugar, then boil the syrup until it reaches 238F on a candy thermometer, about 7 minutes.  Remove from the heat and stir in the lemon zest.  Drain the zest and transfer to a bowl.  Toss the zest with the remaining 1/2 cup sugar until coated.  Make Ahead: The recipe can be prepared to this point up to 1 day ahead.  Cover and refrigerate the flans and lemon sauce separately. Cover the lemon zest and let stand at room temperature.
Assemble the Dessert:
Run a knife around the inside of each ramekin and invert each flan onto a plate.  Spoon the lemon sauce around the flans and garnish with the candied zest and mint leaves.

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HOT LEMON LIME SOUFFLÉ  
6 Servings
Sugar
2 cups milk
1 cup plus 3 tablespoons powdered sugar
7 large egg yolks
1/3 cup all purpose flour
6 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
5 teaspoons grated lime peel
6 large egg whites
1/4 cup sugar

Preheat oven to 350F. Butter l0-cup soufflé dish with sugar. Bring 2 cups milk to boil in heavy medium saucepan. Whisk powdered sugar, 4 egg yolks and flour in medium bowl to blend. Gradually pour hot milk into egg mixture; whisking constantly. Return mixture to same saucepan. Cook over medium-high heat until mixture thickens and boils, stirring constantly, about 3 minutes. Transfer soufflé base to bowl and cool slightly. Stir in fresh lemon juice, lime juice, lime peel and remaining 3 egg yolks. In large bowl, beat egg whites to soft peaks. Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold egg whites into soufflé base in 2 additions. Pour into prepared dish. Bake until soufflé is puffed and top is golden, about 50 minutes. Serve immediately.

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BITTERSWEET CHOCOLATE CRÈME BRULEE WITH CARAMELIZED BANANAS 
6 Servings
1/4 cup (packed) light brown sugar
1/2 cups heavy cream
1 1/2 cup plus 2 tablespoons milk
3 1/2 ounces bittersweet chocolate, finely chopped
5 large egg yolks
1/3 cup plus 1 teaspoon granulated sugar
2 ripe medium bananas

Sift the brown sugar onto a plate in an even layer and let stand at room temperature for at least 6 hours or overnight to dry. Sift the sugar again to break up any lumps. Preheat the oven to 300F. In a medium saucepan, bring the cream and milk to a boil over moderate heat. Remove from the heat, stirring the chocolate and let stand until melted, about 5 minutes. 3. In a medium bowl, whisk the egg yolks with the granulated sugar until blended. Whisk in the chocolate mixture. Strain the custard into a large measuring cup and pour it into six 4-ounce ramekins. Set the ramekins in a baking dish and add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake for about 40 minutes or until the custards are set. Remove from the water bath and let cool. Cover and refrigerate for at least 6 hours or overnight.
Reheat the broiler. Slice the bananas 1/8 inch thick and arrange 5 or 6 overlapping slices in a circle on
top of each custard. Sprinkle the dried brown sugar evenly over the bananas and custard and broil (or use
a torch) until the sugar melts and caramelized. Serve immediately.

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For pudding:
 1 cup unbleached all flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup(1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1/4 cup Sherry
1/2 cup orange marmalade
2 cups coarsely chopped cranberries
For Grand Marnier Hard Sauce:
 1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 powder sugar
2 tablespoons Grand Marnier or other orange liqueur
For candied cranberries garnish:
 Makes about 1/2 cup
3/4 cup sugar
1/2 cup water
1/2 cup cranberries

Make steamed pudding:
 Preheat oven to 350F. Butter and flour 1 -quart pudding mold or loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in dry ingredients alternately with Sherry, beginning and ending with dry ingredients. Gently beat in marmalade. Carefully fold in chopped cranberries. Spoon batter into prepared mold; smooth top with small spatula. Butter large sheet of foil. Cover pudding tightly with foil. Place pudding in Dutch oven or large baking pan. Pour enough hot water into pan to come halfway up sides of mold. Bake until small knife inserted near center of pudding comes out clean, about 2 1/2 hours. Remove from water Cool 10 minutes. Run small sharp knife around edge of pudding to loosen. Turn out onto plate. (Can be prepared 4 days ahead. Cool completely. Wrap tightly in plastic; chill. To reheat: Remove plastic; wrap pudding in foil. Place in 350F oven until heated through, about 45 minutes.) Serve
steamed pudding warm with Grand Marnier Hard Sauce and Candied Cranberries.
Make candied cranberries:
 Line small cookie sheet with waxed paper. Bring 1/2 cup sugar and water to boil in heavy medium saucepan,
stirring until sugar dissolves. Continue boiling until mixture registers 238F (soft-ball stage) on
candy thermometer, about 6 minutes. Remove from heat; stir in cranberries. Let stand until cranberries are
tender but still retain shape, about 3 minutes. Using slotted spoon, carefully transfer cranberries to
about 20 minutes. Place remaining 1/4 cup sugar on plate. Roll cranberries in sugar until completely
coated. Store cranberries in sugar. (Can be prepared 6 hours ahead.)
Make hard sauce:
 Using an electric mixer, beat butter until light and fluffy. Ad powder sugar and beat until smooth.
Gradually beat in liqueur. Add a bit of milk if too thick. Pass in a bowl with pudding. (Can be prepared
3 days ahead. Cover and refrigerate. Bring to room temperature before using.)

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For vanilla cream:
 6 large egg yolks
3/4 cup sugar
1/4 cup all purpose flour
2 cups whole milk
2 teaspoons vanilla extract
1 cup chilled whipping cream
For cranberry filling:
 1 12-ounce bag cranberries
1/2 cup sugar
1.4 cup orange juice
1 teaspoon grated orange peel
For topping:
 2/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1 12-ounce pound cake, ends trimmed, cake cut
crosswise into 24 l/4-inch-thick slices
Orange segments for garnish

Make vanilla cream:
 Whisk yolks, sugar and flour in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium-high heat. Gradually whisk hot milk into yolks. Return to saucepan; whisk until mixture thickens and boils 1 minute. Transfer to medium bowl; whisk in vanilla. Press plastic wrap onto surface. Chill until cold, at least 3 hours. Beat whipping cream in medium bowl until firm peaks form. Fold into vanilla cream in 2 additions. (Can be prepared I day ahead. Keep refrigerated.)
Make cranberry filling:
 Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves and mixture comes
to boil. Reduce heat to medium-low; simmer until most berries burst open and thick syrup forms, about 3
minutes. Let filling stand at room temperature until cool and thick, about 1 hour.
Make topping:
Stir cream and butter in small saucepan over medium heat until butter melts and mixture simmers. Remove from heat. Add chocolate and vanilla and stir until smooth. Let stand at room temperature until thick but still pourable, whisking occasionally, about 30 minutes.
Assemble trifle:
 Press about 6 cake slices onto bottom of l0cup glass bowl, cutting to fit and covering completely. Spread
half of cranberry filling (about 3/4 CUP) over cake to edge of bowl. Spread 1 cup of vanilla cream over. Top with layer of cake and 1 cup vanilla cream. Repeat layering of cake, filling and 1 cup vanilla cream.
Top with last layer of cake. Pour topping over. Cover remaining vanilla cream and refrigerate.
Refrigerate trifle until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Spoon remaining vanilla cream into pastry bag fitted with medium star tip. Pipe cream in rosettes around
top edge of trifle, spacing evenly. Place orange segments between rosettes, if desired.

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For sauce:
 1 cup sugar
1/4 cup water
3/4 cup whipping cream
1/4 cup chopped pecans (about 1 ounce)
2 tablespoons brandy
For bread pudding:
 1/2 cup whole milk
1 tablespoon ground cinnamon
3 large eggs
2 large yolks
2/3 cup (packed) golden brown sugar
2 cups half and half
2 cups (packed) crustless 1-inch cubes sourdough
bread (about 3 ounces)
2 cups (packed) 1-inch cubes croissants
about 5 ounces)
3/4 cup chopped pecans
3/4 cup raisins
2 tablespoons dark brown sugar

Make sauce:
Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase
heat and boil without stirring until sauce turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Stir until caramel is smooth. Return to medium heat. Stir until caramel comes to simmer and color deepens slightly, about 1 minute. Remove from heat. Whisk in pecans and brandy. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
Make bread pudding:
Stir milk and cinnamon in small saucepan over medium heat until well blended and heated through. Cool
completely. Whisk eggs, yolks and golden brown sugar in large bowl. Whisk in half and half. Add cooled milk
mixture to bowl; whisk until well blended. Preheat oven to 350F. Spread sourdough and croissant cubes in
8x8x2-inch baking dish. Pour egg mixture over bread. Let stand 30 minutes to soften sourdough and croissant
bread. Sprinkle pecans, raisins and brown sugar evenly over top. Bake until bread pudding is puffed and golden brown, and firm in center, about 40 minutes. Serve warm with caramel sauce.

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LEMON CRÈME CARAMEL
Serves 8

1 1/3 cups sugar
2 large lemons
2 cups heavy cream
3 large eggs
2 large egg yolks
1 teaspoon vanilla

Preheat oven to 325F. Have ready a 9-inch (1-quart) glass pie plate. In a dry 5 quart heavy kettle cook 1 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Immediately pour caramel into pie plate, tilting pie plate to coat bottom and side evenly, and put pie plate in a
baking pan. With a vegetable peeler remove zest from 1 lemon and in a food processor pulse with remaining 1/3 cup sugar until finely chopped. Squeeze enough juice from lemons to measure 1/4 cup. In a saucepan bring cream and lemon sugar just to a boil, stirring. In a bowl whisk together eggs, yolks, vanilla, and a pinch salt until combined well and add cream mixture and lemon juice in a stream, whisking. Pour custard through a sieve into pie plate. Add enough hot water to baking pan to reach halfway up side of pie plate and bake crème caramel in middle of oven about 40 minutes, or until outer 3 inches are set but center still trembles slightly. (Custard will continue to set as it cools.) Remove pie plate from pan and cool crème caramel completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 2 days. Run a thin knife around edge of crème caramel and gently rotate pie plate back and forth to make sure crème caramel is loosened. Invert a flat serving plate with a slight lip over pie plate and invert crème caramel onto serving plate.

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RASPBERRY CUSTARD 
6 Servings

1 quart milk
3/4 cup sugar
8 large egg yolks
2 tablespoons vanilla extract
Pinch salt
1 pint raspberries (reserve 30 raspberries for garnish)
2 tablespoons mint leaves, cut in a chiffonade (roll up leaves into
a tight roll and slice)

In a small, heavy saucepan, scald milk with sugar to dissolve. Cool to room temperature. Whisk in yolks with vanilla extract and salt. Pass through a fine strainer and pour into 5 shallow gratin dishes of about 6 ounces each. Set 6 berries in each dish. Place in a hot-water bath and bake at 350 degrees for 30 to 35 minutes or until set. Meanwhile, place 1/2 pint raspberries in a blender or food processor and puree. Pass through a fine strainer and reserve. When custard is done, divide the puree among the custards, drizzling ribbons of puree on top of each; garnish with remaining berries and mint.

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BLUEBERRY BREAD PUDDING WITH MAPLE-WHISKEY SAUCE 
6 Servings

For bread pudding:
 2 cups milk (do not use low-fat or nonfat)
1/2 cup plus 2 tablespoons sugar
3 large eggs
2 large egg yolks
1 1/2 teaspoons vanilla extract
7 cups 1-inch cubes brioche or egg bread (about 6 ounces)
1 l0-ounce package frozen unsweetened blueberries
(unthawed)
For Maple-Whiskey Sauce:
Makes 1 1/2 cups
 1 cup half and half
3 egg yolks
2 tablespoons sugar
1 teaspoon cornstarch
1/4 cup pure maple syrup
2 tablespoons whiskey

Make pudding:
 Preheat oven to 325F. Butter 8-inch square glass baking dish. Whisk milk, sugar, eggs, yolks and vanilla in bowl. Place half of bread on bottom of prepared dish. Top with half of blueberries. Pour half of custard over. Top with remaining bread and blueberries. Pour remaining custard over. Let stand 15 minutes, occasionally pressing on bread. Bake until pudding puffs and top begins to brown, about 1 hour 15 minutes. Serve warm with Maple-Whiskey Sauce.
Make Maple-Whiskey Sauce:
 Bring 1 cup half and half to simmer in heavy medium saucepan. Whisk 3 egg yolks, 2 tablespoons sugar and 1 teaspoon cornstarch in medium bowl. Gradually whisk in hot half and half. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into bowl. Mix in maple syrup and whiskey. Serve sauce warm.

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APPLE-SAGE MOUSSE 
Makes 4 servings

4 medium Granny Smith apples peeled, cored and thinly
sliced
1/2 cup apple cider
3 1/2 teaspoons chopped fresh sage
3 tablespoons sugar
1 teaspoon gelatin
1/4 cup cold water
1 teaspoon fresh lemon juice
2 teaspoons Calvados brandy
1 teaspoon minced lemon peel
1 cup heavy cream
1 lemon

Place the apples and cider in a medium, nonreactive saucepan over low-medium heat. Cook, stirring occasionally, until the apples are soft, about 20 minutes. Place in a food processor and puree until smooth. Press the mixture through a medium mesh sieve and place in a saucepan, Stir in the sage and sugar. Set aside. Sprinkle the gelatin over the water and let soften without stirring for 2 minutes. Stir into the apple mixture, Cook over medium heat, stirring, just until the gelatin is dissolved. Refrigerate until cold but not set. Stir in the lemon juice, Calvados and lemon peel. Whip the cream until it holds firm peaks. Stir 1/3 of the whipped cream into the apple mixture. Fold in the remaining cream. Divide among 4 wide-mouth wine glasses or dessert dishes. Refrigerate until ready to serve. Use a vegetable peeler to remove the peel in long strips from half the lemon. Scrape off any white pith. Cut the strips into fine julienne, Cross 2 or 3 lemon strips on top of each dish before serving.

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STEAMED PUMPKIN PUDDING 
8 servings

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon (scant) salt
l/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned solid pack pumpkin
1/3 cup light molasses
1/3 cup fresh orange juice
1 teaspoon finely grated orange peel
1/2 cup (l stick) unsalted butter, room temperature
1/2 cup sugar
1/3 cup firmly packed light brown sugar
2 eggs
2/3 cup toasted pecans, finely chopped
Crème fraiche or brandy-spiked whipped cream for garnish

Generously butter 2-quart pudding mold with center tube. Whisk first 8 ingredients in medium bowl to blend. Combine pumpkin, molasses, orange juice and peel in small bowl and blend thoroughly using electric mixer. Cream butter and 1/2 cup sugar until light and fluffy. Add brown sugar and beat until light. Beat in eggs 1 at a time. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Fold in pecans. Pour batter into prepared mold. Cover top with waxed paper and foil, crimping edges to seal. Cover with lid if available. Place rack in bottom of large pot. Set pudding mold on rack. Pour enough boiling water into pot to come 1/3 up sides of mold. Bring water to gentle boil. Cover pot and steam pudding until tester inserted in center comes out clean and pudding begins to pull away from sides of mold, adding more boiling water to pot as necessary, about 2 1/2 hours. Remove pudding mold from pot. Cool pudding 15 minutes. Discard foil and paper. Invert pudding onto platter. Serve warm with crème fraiche or brandy-spiked whipped cream.

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BRANDIED APRICOT ICE CREAM 
Makes about 3 pints   

4 egg yolks
3/4 cup sugar
1 cup milk
3/4 pound apricots, peeled, pitted and cut into pieces
1/4 cup brandy
2 cups heavy cream

Combine the eggs and the 1/2 cup sugar in a large mixing bowl, and beat with an electric mixer until the mixture turns a light shade of yellow and becomes quite thick. Scald milk and stir it into yolks very gradually. Cook mixture over a double boiler until custard is thick enough to coat a spoon. Set aside to cool. Combine the apricots, brandy and remaining sugar in a small non-aluminum pan. Cover. Bring to a boil over moderate heat and cook about 10 minutes. Process this mixture~ in a food processor until it is almost pureed. Combine with the custard and refrigerate until very cold. Freeze in an ice cream maker according to instructions. Transfer to a container, cover and freeze for 2-3 hours before serving.

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WHITE CHOCOLATE MOUSSE 
Makes 6 1/2 cup servings   

6 ounces premium white chocolate (like Lindt or such quality)
1 1/2 cups whipping cream

Microwave chocolate and 1/2 cup of cream in a large microwaveable bowl on HIGH for 2 minutes until white chocolate is almost melted, stirring half way through the heating time. Stir until completely melted. Cool 20 minutes or until room temperature stirring occasionally. Beat remaining 1 1/4 cups whipping cream with electric mixer on medium speed until soft peaks form. DO NOT OVER BEAT. Fold 1/2 of the whipped cream into the white chocolate mixture. Then fold in the remaining cream until just blended. Spoon into dessert dishes. Refrigerate at least 2 hours or until ready to serve. Garnish with a couple of berries and a mint sprig.

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COLD BLUEBERRY SOUP WITH ORANGE HERB SORBET 
Makes four servings

For the sorbet:
 3 1/2 cups fresh orange juice
2 tablespoons honey
5 tablespoons fresh lemon juice
1 1/2 tablespoons grated orange zest
2 teaspoons grated lemon zest
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
For the soup:
1/4 cup sugar
1/4 cup water
6 cups fresh blueberries, cleaned
3 tablespoons fresh lemon juice
2 cups cold plain seltzer
2 oranges, peeled, sections cut from membranes
4 mint sprigs

Make the sorbet:
 Combine 1/2 cup of the orange juice and the honey in a small sauce pan and heat just to dissolve the honey. Stir into the remaining orange juice along with the remaining ingredients. Refrigerate until cold. Freeze in an ice cream maker according to manufacturer's directions.
Make the soup:
 Combine the sugar and water in a small sauce pan and bring to a boil. Simmer for 2 minutes and let cool. Set aside 1 ½ cups of the blueberries. Place the remaining blueberries in a blender and puree until smooth. Strain through a fine mesh sieve. Stir in the sugar syrup and the lemon juice and refrigerate until cold. To serve, combine the blueberries puree and the seltzer and divide among 4 bowls. Place a scoop of the sorbet in the center of each bowl and surround with the orange sections and reserved blueberries. Garnish with mint and serve immediately.

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SPICED COFFEE MOUSSE 
Makes 6 servings

1/4 cup water
2 tablespoons instant espresso powder or instant coffee powder
1/4 teaspoon (generous) ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon unflavored gelatin
6 large egg yolks
1/2 cup sugar
1/4 cup dark rum
1 cup chilled whipping or heavy cream
Lightly sweetened whipped cream
Cinnamon sticks

Mix the water, espresso powder, cloves and nutmeg in small bowl until espresso powder dissolves. Sprinkle gelatin over. Let it stand 10 minutes to soften gelatin. Whisk the egg yolks, sugar and rum in a large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until candy thermometer inserted into the mixture registers 160F, about 10 minutes (mixture will be thick.) Remove the bowl from over the water immediately add gelatin mixture to yolk mixture and whisk until gelatin dissolves. Using an electric mixer, beat mixture until cool, about 5 minutes. Using electric mixer fitted with clean dry beaters, beat 1 cup whipping cream in medium bowl until stiff peaks form. Gently fold the whipped cream into the yolk mixture in 3 additions. Spoon mousse into six 6-ounce coffee mugs or small wine glasses. Chill until the mousse is set, at least 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Spoon whipped cream atop mousse. Garnish with cinnamon sticks.

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ALMOND PEAR CLAFOUTIS (Baked Almond Pear Pudding Cake) 
Serves 6 to 8

4 firm-ripe pears, peeled, cored, and sliced
2 tablespoons fresh lemon juice
3/4 cup sliced blanched almonds
3/4 cup milk
1 stick(1/2 cup) unsalted butter, melted and cooled
3 large eggs, beaten lightly
1/2 teaspoon vanilla
1/2 teaspoon pure almond extract
3/4 cup self-rising cake flour*
1/2 cup plus 2 tablespoons sugar

*Available from King Arthur Flour Baker's Catalogue

Preheat the oven to 400F and butter a 10- by 2-inch round (1-quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish. In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and the remaining 1/4 cup almonds. Bake the clafoutis in the middle of the oven for 40 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafoutis warm.

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LEMON MOUSSE WITH RASPBERRY SAUCE 
Makes 8 to 10 servings

6 large eggs
6 large egg yolks
1 1/2 cups sugar
1 cup fresh lemon juice, strained
2 tablespoons minced lemon peel
14 tablespoons (l 3/4 sticks) well chilled unsalted butter, cut into small pieces
3/4 cup chilled whipping or heavy cream
1 1/2 cups fresh raspberries or frozen unsweetened, thawed
2 tablespoons (or more) sugar
Fresh mint sprigs

Whisk eggs and yolks in heavy nonaluminum saucepan until foamy. Whisk in 1 1/2 cups sugar, then lemon juice. Mix in peel. Stir over low heat until mixture thickens to consistency of heavy custard, about 10 minutes. Do not boil. Remove from heat and whisk in butter. Transfer mixture to a bowl and cool until very thick, stirring occasionally, about 50 minutes. Whip cream in medium bowl to soft peaks. Fold cream into lemon mixture just until combined. Spoon mousse into individual serving glasses. Cover and refrigerate until set, about 2 hours. (Can be prepared 1 day ahead.) Coarsely mash berries in small bowl using fork. Mix in 2 tablespoons sugar. Taste, adding more sugar if desired. Cover and refrigerate 1 hour to release juices. (Can be prepared I day ahead.) Spoon sauce over center of mousse. Garnish with mint sprigs.  

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SUMMER BERRY BREAD PUDDING 
Makes 12 servings

1 quart cream
1 quart milk
14 egg yolks
1 egg
1/2 cup sugar
1 teaspoon. vanilla extract
Zest of two oranges
1 1/2 pound brioche, stale and cut into 1-inch cubes
1 pint raspberries
1 pint blueberries
1 pint strawberries, stems removed and cut in quarters

Preheat oven to 350F. Heat cream and milk with 1/4 cup sugar, vanilla and orange zest. Let steep for ten minutes. In the meantime, whip egg yolks and egg and remaining sugar in a stainless steel bowl. Reheat cream mixture and temper with whipped eggs. Place bread in oval or rectangular 9x12-inch baking dish. Pour egg mixture over bread and let soak for 10 minutes. Place berries on top. Place baking pan in a large, shallow pan of warm water 1/2 way up the baking pan and bake for 40-45 minutes until custard is set. Serve with berries tossed in sugar.

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MACADAMIA CRÈME BRULEE WITH TROPICAL FRUIT 
Makes 6 servings

1 1/2 cups half and half
1 1/2 cups canned unsweetened coconut milk
1 cup macadamia nuts, rinsed of excess salt, toasted, coarsely chopped
10 tablespoons plus 6 teaspoons sugar
9 large egg yolks
Pineapple wedges
Kiwi fruit wedges
Mango cubes

Bring first 3 ingredients to boil in a heavy medium saucepan. Remove from heat. Cover and let steep 30 minutes. Preheat oven to 350F. Pour the half and half mixture through fine strainer set over a large bowl. Whisk 10 tablespoons of sugar and yolks into the half and half mixture. Pour into six 3/4-cup soufflé dishes or ramekins. Arrange the dishes in a baking pan. Add enough boiling water to pan to come halfway up sides of dishes. Bake until the custards are set and move only slightly in the center when shaken, about 30 minutes. Remove the pan from the oven. Remove the custards from water; cool. Cover and chill overnight. Preheat the broiler. Sprinkle each dessert with 1 teaspoon sugar. Broil until the  sugar caramelizes, watching closely to avoid burning, about 3 minutes. (Can also use a blow torch.) Thread the fruit on bamboo skewers. Place desserts on plates. Arrange the skewers on sides of plates and serve.

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LEMON CURD-BLACKBERRY SWIRL ICE CREAM WITH BLACKBERRY SAUCE 
Makes 8 servings

For ice cream:
 1 1/4 cups (about 6 ounces) frozen blackberries (could use
  fresh)
1 1/2 cups sugar
1 tablespoon plus 2/3 cup fresh lemon juice
1 tablespoon light corn syrup
1 3/4 cups whipping or heavy cream
1 1/4 cups whole milk
1 vanilla bean, split lengthwise
8 large egg yolks
2 1/2 teaspoons grated lemon peel
For the blackberry sauce:
 2 cups (10 ounces) blackberries, fresh or frozen, thawed
1/3 cup sugar
2 tablespoons fresh lemon juice

Make the ice cream:
Boil the berries, 1/4 cup sugar, 1 tablespoon lemon juice, and corn syrup in a small saucepan over medium-high heat until thick, stirring often, about 8 minutes. Strain the berry mixture into a small bowl, pressing on the solids; chill syrup. Meanwhile, combine the cream, milk, and 1/2 cup sugar in a heavy large saucepan. Scrape in the seeds from the vanilla bean and add the bean. Bring the mixture to a simmer. Remove from the heat. Whisk the egg yolks and the remaining 3/4 cup sugar in a large bowl to blend. Whisk in the remaining 2/3 cup lemon juice and lemon peel. Gradually whisk the hot cream mixture into the yolk mixture. Return the mixture to the saucepan. Stir over medium heat until the custard thickens enough to coat back of a spoon (do not boil), about 12 minutes. Strain custard into a clean large bowl. Set the bowl of custard over large bowl of ice water. Stir the custard until cold. Cover and refrigerate overnight. Process the custard in an ice cream maker according to manufacturer's instructions. Immediately spoon half of the ice cream into a 9x5x3-inch loaf pan. Spoon half of the blackberry syrup atop ice cream in the pan. Spoon the remaining ice cream atop the blackberry syrup. Top ice cream with remaining blackberry syrup. Cover and freeze until firm, at least 8 hours and up to 2 days.
Make the blackberry sauce:
 Combine the blackberries, sugar, and lemon juice in a medium bowl. Let stand until the sugar dissolves and juices form, stirring occasionally, about 1 hour. (Can be made 2 days ahead. Cover and refrigerate.) Scoop the ice cream into dessert bowls. Serve ice cream with blackberry sauce.

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HAZELNUT-STUFFED PEARS WITH MAPLE GLAZE 
Make 6 servings

1/3 cup hazelnuts, toasted, husked
1/3 cup (packed) golden brown sugar
1 1/2 tablespoons unsalted butter, room temperature
2 teaspoons all purpose flour
2 teaspoons Frangelico (hazelnut liqueur), amaretto or brandy
3 8-ounce Anjou or Bosc pears, peeled, halved
6 tablespoons apple juice
6 tablespoons pure maple syrup

Position a rack in the center of the oven. Preheat to 375F. Place the nuts in a plastic bag and crush coarsely with rolling pin. Transfer to a bowl. Mix in the sugar, butter, flour and liqueur. Using a melon baller, core each pear half, creating a cavity. Arrange pears, cut side up, in an 11x7-inch glass baking dish. Mound the nut mixture in the cavities, dividing equally and pressing to compact. Pour the apple juice into the dish around the pears. Drizzle pears with the maple syrup. Bake the pears until tender when pierced with a small knife, basting occasionally with juices about 45 minutes. Transfer pears to plates and drizzle with the baking juices.

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TOASTED COCONUT SOUFFLÉ WITH CHOCOLATE RUM SAUCE 
Make 6 Servings

For Sauce:
 8 ounces semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup dark rum
1/4 cup ruby port
For Soufflé:
 Sugar
1 cup plus 6 tablespoons sugar
6 large eggs, separated
1/3 cup plus 1 1/2 tablespoons all purpose flour
2 cups milk
1 tablespoon vanilla extract
1/2 cup sweetened shredded coconut, toasted

Make sauce:
 Stir chocolate and cream in heavy saucepan over low heat until chocolate melts. Whisk in rum and Port. (Can be made 2 days ahead; chill.)
Make soufflé:
 Preheat oven to 450F. Butter and sugar six 1-cup soufflé dishes. Whisk 1 cup plus 2 tablespoons sugar, egg yolks and flour together in heavy medium saucepan. Gradually stir in milk and vanilla. Add coconut and stir to combine. Bring custard to boil, stirring constantly. Boil until thickened, about 1 minute. Let stand until cool but not set. Beat egg whites to soft peaks in large bowl. Gradually add remaining 4 tablespoons sugar and beat until stiff but not dry. Fold whites into custard. Divide soufflé mixture among prepared dishes. Place dishes in baking pan. Add enough hot water to pan to come halfway up sides of soufflé dishes. Bake until soufflés puff and tops are golden brown, about 20 minutes. Meanwhile, rewarm chocolate rum sauce until heated through. Spoon some sauce over soufflés. Pass remaining sauce separately.

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SPRING FRUIT IN MAY WINE ASPIC
Serves 4

1 small bunch fresh tarragon
2 teaspoons sugar
3/4 cup strained fresh orange juice
3/4 cup May wine (light white German wine flavored with woodruff) or flowery Riesling
A 1/4-ounce package unflavored gelatin
12 strawberries, cut lengthwise into 1/8-inch-thick slices
1 pint raspberries
12 green grapes, halved
16 cherries, halved and pitted
1 large navel orange, peel and pith cut away with a serrated knife and sections cut from membranes

In a small saucepan combine a lightly bruised tarragon sprig, sugar, orange juice, and wine. Sprinkle gelatin over mixture and soften 1 minute. Heat mixture over moderate heat, stirring, until gelatin is dissolved, and cool completely. Discard sprig. Arrange fruit decoratively in 4 shallow soup plates and scatter 6 to 8 tarragon leaves over each plate. Pour gelatin mixture slowly into sides of plates without disturbing fruit and chill, covered, until set.

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LEMON ICE TORTE WITH STRAWBERRY-RHUBARB SAUCE 
Makes 8 Servings

This recipe makes more sauce than you'll need for the torte. You can use the remainder for lots of things, e.g., as a breakfast fruit topped with a dollop of plain yogurt, to serve over pancakes, as an ice cream topping, as a pound cake topping, etc.

For torte:
3 cups blanched slivered almonds, toasted (about 12 ounces)
1/2 cup sugar
5 tablespoons margarine, melted
1/4 teaspoon ground cinnamon
1/3 cup strawberry preserves
3 pints lemon or pineapple ice, sherbet or sorbet
For Sauce:
1 cup sugar
1/2 cup water
1 vanilla bean, split lengthwise
1 20-ounce bag frozen unsweetened rhubarb
1 20-ounce bag frozen unsweetened strawberries
1 1-pint basket fresh strawberries
Fresh mint sprigs

Make the crust:
Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter springform pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes. Preheat oven to 350°F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely. Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.)
Make the sauce:
Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce.

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PUMPKIN GINGER RICE PUDDING 
Makes 8 to 10 Servings

Caramelizing the top of this pudding adds an extra depth of flavor, but it's equally delicious without doing it. A blowtorch works best here; the broiler didn't give us the uniform browning we wanted.

1 (1 1/2- to 2-lb) piece pumpkin or butternut squash, halved and seeded
1 tablespoon unsalted butter
2/3 cup plus 2 teaspoons granulated sugar
2/3 cup long-grain white rice
1/2 teaspoon salt
5 cups whole milk
8 large egg yolks
1 teaspoon vanilla
1/4 cup finely chopped crystallized ginger (2 oz)
2 tablespoons turbinado sugar such as Sugar in the Raw (optional)

Special equipment: a blowtorch (optional)

Bake pumpkin:
Put oven rack in middle position and preheat oven to 450°F. Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour. Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth. Reduce oven temperature to 350F.
Cook rice while pumpkin bakes:
Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
Make pudding:
Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath, uncovered, in oven until set, 50 minutes to 1 hour. If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature. (Make ahead: Pumpkin can be baked and puréed 2 days ahead and cooled, uncovered, then chilled, covered. Pudding can be baked (but not caramelized) 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before caramelizing or serving.)

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BITTERSWEET CHOCOLATE MARQUISE WITH CHERRY SAUCE 
Makes 10 to 12 Servings

This dessert is a dense and rich chocolate mousse-like cake chilled in a mold.

For the marquise:
 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsalted butter, room temperature
1/2 cup sugar
2 tablespoons unsweetened Dutch-process cocoa powder, sifted
4 large egg yolks
1/4 cup water
1 tablespoon vanilla extract
1 cup chilled whipping cream
For the cherry sauce:
 2 cups fresh cherries, pitted, halved
1/2 cup water
1/3 cup sugar
2 teaspoons kirsch (clear cherry brandy)
1 tablespoon fresh lemon juice
2 1/2 teaspoons cornstarch
1/2 teaspoon grated lemon peel

Make the marquise:
Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with foil. Stir chocolate in top of double boiler over barely simmering water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa powder. Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal bowl. Set over saucepan of simmering water (do not let bowl touch water) Whisk constantly until candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat yolk mixture until thick and cool, about 5 minutes. Beat into cocoa mixture. Fold in warm chocolate and vanilla. Beat cream in another bowl until soft peaks form. Fold into chocolate mixture; spread in prepared dish. Cover and chill until firm, at least 4 hours. (Can be made 4 days ahead. Keep chilled.)
Make the sauce:
Stir all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.) Turn marquise out onto platter; peel off foil. Cut into 3/4-inch-thick slices. Place 1 slice on each plate. Spoon warm cherry sauce over and serve immediately.

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MILK CHOCOLATE MOUSSE WITH CRANBERRY AND CANDIED-ORANGE CHUTNEY 
Makes 6 servings

For the Mousse:
 3 large egg yolks
Pinch of salt
2/3 cup whole milk
12 ounces very high quality milk chocolate, finely chopped
1 teaspoon dark rum
1 1/2 cups chilled whipping cream, divided
For the Cranberry and Orange Chutney:
 1 large navel orange with skin
7 cups water, divided
1/2 cup sugar
2 cinnamon sticks, divided
1/4 cup (packed) golden brown sugar
1 tablespoon dark rum
2 teaspoons apple cider vinegar
1/8 teaspoon ground allspice
1/2 cup fresh or frozen cranberries
Dark chocolate shavings for garnish
 

Make the Chutney (Makes about 1 1/2 cups):
 Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain. Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes. Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Make Ahead: Can be made 2 days ahead. Cover; chill.)
Make the Mousse:
 Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes.  Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours.  Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.

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LEMON CURD AND BLUEBERRY TRIFLE 
Makes 10 to 12 servings

For the Lemon Curd (You could also use 3 large bottles of purchased curd to save time)
 1 1/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
2/3 cup fresh lemon juice
1 tablespoon grated lemon peel
1/8 teaspoon salt
5 large eggs, beaten to blend
For the Lemon Syrup:
 1 cup water
1 cup sugar
1/3 cup fresh lemon juice
1 tablespoon (packed) grated lemon peel
For the Filling:
 1 8-ounce package cream cheese, room temperature
3/4 cup sugar
2 1/4 cups chilled heavy whipping cream
1/4 teaspoon vanilla extract
3 1/2-pint containers fresh blueberries
3 tablespoons of Crème de Cassis
1 12-ounce purchased pound cake, cut into 1-inch cubes
 
Make the lemon curd:
Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.
Make the lemon syrup:
Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
Make the filling:
Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
Make the blueberries:
 Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add the Crème de Cassis and 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.
Assemble the trifle:
 Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.

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CHOCOLATE CHILE BREAD PUDDING 
Makes 1 serving

1 tablespoon butter plus additional for greasing ramekin
1/3 cup heavy cream
2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/2 teaspoons sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1 large egg, lightly beaten
3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)
Accompaniment: vanilla ice cream (optional)

Put oven rack in middle position and preheat oven to 350F. Generously butter ramekin or 1 muffin cup. Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in egg until combined. Fold in bread cubes and let stand 5 minutes. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving.

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1 1/2 c. milk
Pinch of salt
5 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla
5 eggs, beaten
1/4 cup brandy
2 cup cooked long grain rice
1 tablespoon fresh lemon juice
Cinnamon for topping
Optional: 1 cup raisins (I use the baking raisins as they are very moist and chewy) or 1 cup other dried fruit like cranberries or cherries

Mix all ingredients except rice, lemon juice and cinnamon. Mix them well and add rice and lemon juice. Sprinkle a bit of cinnamon on top. Place in an 8x10x2-inch greased baking dish and bake at 325 degrees for 50 minutes or until lightly browned and custard is set. Test with table knife. Stick it in center of dish, and if it comes out clean, dish is baked. In earlier times, maple syrup was served on the top of this pudding. Milk or cream also very nice.

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LIME CRÈME BRULEE WITH SPICY CARAMELIZED PINEAPPLE 
Makes 8 Servings

1 tablespoon butter
2 cups diced fresh pineapple
1/2 cup plus 2 tablespoons packed light brown sugar, divided
1/8 to 1/4 teaspoon cayenne pepper (depending on heat preference)
3 cups heavy whipping cream
7 egg yolks
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon finely grated lime peel
8 teaspoons sugar
8 fresh mint sprigs

Melt butter in heavy large skillet over medium heat. Add pineapple, 2 tablespoons of the brown sugar and cayenne pepper and cook 8 minutes or until pineapple begins to brown, stirring frequently. Cool. Heat oven to 325F. Place 8 (6-oz.) ramekins or custard cups in large roasting pan. Divide pineapple evenly among ramekins. Place cream and remaining 1/2 cup brown sugar in medium saucepan and cook stirring over medium heat 1 to 2 minutes or until sugar dissolves. In medium bowl, whisk egg yolks. Gradually whisk in warm cream mixture, lime juice and lime peel. Ladle cream mixture into ramekins. Pour enough hot tap water into roasting pan to come halfway up sides of ramekins. Bake 40 to 45 minutes or until custards are set but still quivery like gelatin. With tongs, remove ramekins from hot water and cool on wire rack 30 to 40 minutes or until room temperature. Cover and refrigerate at least 4 hours or overnight. Evenly sprinkle each custard with 1 teaspoon of the sugar. With mini blowtorch, melt and caramelize sugar. (If you do not have a torch, you can put these under the broiler for a minute or two until the sugar melts and caramelizes--but watch carefully.) Let stand until sugar hardens, or refrigerate at least 15 minutes or up to 2 hours. Garnish with mint sprigs.

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RED AND GREEN GRAPE CRISP 
Serves 10 to 12

For the Filling:
 6 pounds seedless grapes (preferably a mix of red and green; 4 quarts)
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 teaspoon cinnamon
1/4 cup Cognac or other brandy
3 tablespoons cornstarch
For the Topping:
 3/4 cup flour
3/4 cup packed light brown sugar
3/4 cup old-fashioned rolled oats
1 stick(1/2 cup) cold butter, cut into bits
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup coarsely chopped pecans
Accompaniment: crème fraiche, vanilla ice cream, or lightly sweetened whipped cream

Make the filling:
 Toss grapes with sugar, lemon juice, and cinnamon in a wide 6- to 8-quart heavy pot. Bring to a boil, covered, over moderate heat, stirring occasionally. Continue to boil, covered, stirring occasionally, until grapes begin to burst, 20 to 30 minutes. Transfer grapes with a slotted spoon to a colander set over a bowl and drain 15 minutes, then return juices in bowl to pot. Preheat oven to 425F. Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes. Stir together Cognac and cornstarch until smooth and whisk into grape syrup. Boil, whisking constantly, 1 minute. Stir grapes into syrup, then spoon filling into a 3-quart shallow baking or gratin dish.
Make the topping while juices are reducing:
 Pulse together flour, brown sugar, oats, butter, cinnamon and salt in a food processor until mixture resembles coarse meal. Transfer to a bowl and stir in pecans.
Bake the crisp:
 Sprinkle topping evenly over filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 20 minutes.

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For the flans:
2 cups sugar
1/3 cup water
1 teaspoon light corn syrup
4 cups whole milk
1/4 cup finely ground espresso beans
1 tablespoon whole green cardamom pods, each cracked slightly
6 large egg yolks
2 large eggs
For the orange crème fraiche:
1/2 cup whipping cream
1 tablespoon grated orange peel
1/2 cup crème fraiche or sour cream
1 tablespoon sugar

Make the flans:
Stir 1 cup sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until caramel is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7 minutes. Working quickly, pour caramel into eight 3/4-cup custard cups. Tilt and rotate each cup to coat sides and bottom. Stir milk, ground coffee, cardamom, and 1/2 cup sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture simmers. Remove pan from heat; let mixture steep 1 hour. Preheat oven to 350F. Whisk egg yolks, whole eggs, and remaining 1/2 cup sugar in large bowl to blend. Return milk mixture to simmer; gradually whisk into egg mixture. Line sieve with several layers of moistened cheesecloth; strain custard into bowl, then divide among caramel-lined cups. Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Cover pan loosely with foil. Bake flans 20 minutes. Lift foil to allow steam to escape. Replace foil. Bake flans until softly set in center, lifting foil every 10 minutes, about 35 minutes longer. Remove flans from water. Chill flans 4 hours; cover and chill overnight.
Make the Orange Creme Fraiche:
Bring whipping cream and orange peel to simmer in heavy small saucepan over medium heat. Pour into medium bowl. Place bowl inside large bowl of ice water to chill quickly. Whisk in crème fraîche. Refrigerate until mixture is very cold, at least 1 hour. Add sugar and whisk until firm peaks form. Cover and chill up to 3 hours. Rewhip, if necessary.

Run knife around flans. Turn out onto plates. Serve with orange crème fraîche.

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For the praline:
1 cup sugar
1/2 cup water
1/8 teaspoon cream of tartar
1 1/3 cups coarsely chopped walnuts
For the terrine:
4 large egg yolks
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1/2 cup sugar
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 teaspoon vanilla extract
For the blackberry raspberry sauce:
2 cups frozen blackberries, thawed or fresh
1/4 cup black raspberry preserves
 
Make the praline:
Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
Make the terrine:
Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly. Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day. Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
Make blackberry raspberry sauce (makes about 1 cup):
Mash 1/2 cup blackberries with fork in small bowl. Puree remaining berries in processor. Pour puree into strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Whisk preserves and mashed berries into puree. (Can be made 1 day ahead. Cover and refrigerate.)
Assemble the terrine:
Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)

Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.

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LEMON CURD BREAD PUDDING 
Makes 10 Servings

You can make this easier by using purchased lemon curd

For the bread pudding:
One 1 1/4-pound loaf of brioche, crusts removed, bread sliced 1/2 inch thick
1 quart whole milk
3/4 cup sugar
4 large eggs
1 1/2 teaspoons minced lemon zest
3 tablespoons fresh lemon juice
1 cup heavy cream
For the lemon curd:
2/3 cup sugar
2 tablespoons finely grated lemon zest (4 lemons)
2 tablespoons finely grated lime zest (6 limes)
4 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons fresh orange juice
1/4 cup plus 2 tablespoons fresh lime juice
6 tablespoons unsalted butter, cut into pieces and softened

Make the bread pudding:
Preheat the oven to 350F. Line the bottom and sides of a 12-by-16-inch jelly-roll pan with aluminum foil and coat with cooking spray. Arrange the brioche slices in the prepared pan, fitting them in a snug single layer. In a medium heavy saucepan, combine the milk with 1/4 cup plus 2 tablespoons of the sugar and bring to a simmer. In a medium bowl, whisk the eggs with the remaining 1/4 cup plus 2 tablespoons sugar. Whisk 1 cup of the hot milk into the eggs, then whisk in the remaining hot milk until thoroughly blended. Add the lemon zest and slowly whisk in the lemon juice. Pour the custard mixture evenly over the brioche and soak for 10 minutes. Bake the brioche on the middle rack of the oven for 30 minutes, turning the pan halfway through. Transfer the pan to a cooling rack and let the bread pudding cool to room temperature, about 1 hour. Refrigerate until chilled, 1 hour. Line a 10-by-5-inch loaf pan with plastic wrap, allowing 3 inches of overhang. Lightly coat the inside of the plastic wrap with cooking spray. Trim 1/2 inch off the edges of the bread pudding. Cut the bread pudding into three 5-by-11-inch strips. Gently press 1 strip of the bread pudding into the loaf pan. Spread 3/4 cup of the Lemon Curd evenly over the bread pudding. Repeat to form a second layer of pudding and curd. Press the last piece of bread pudding on top. Cover with overhanging plastic wrap and refrigerate overnight.
Make the lemon curd:
In a food processor, combine the sugar with the lemon zest and lime zest. Pulse 10 times until the sugar becomes light green. In a medium heatproof bowl, whisk the eggs with the egg yolks, citrus sugar and orange and lime juices. Set the bowl over but not in a pan of simmering water and cook, stirring constantly with a wooden spoon, until thickened, about 10 minutes. Remove the bowl from the heat and whisk in the butter, a few pieces at a time, until fully incorporated. Press the curd through a fine strainer set over a small bowl to remove any zest or scrambled egg. Press a piece of plastic wrap directly on the curd and refrigerate until chilled, at least 1 hour. (Make Ahead: The lemon curd can be refrigerated for up to 1 day.)
Plate the bread pudding:
In a medium bowl, beat the heavy cream until stiff. Fold in the remaining 1/2 cup of Lemon Curd. Uncover the bread pudding and turn it out onto a serving plate; remove the plastic wrap. Using a hot knife, slice the bread pudding 3/4 inch thick, top with a dollop of the lemon whipped cream and serve.

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PISTACHIO RHUBARB TRIFLE 
Makes 8 Servings
 

For the cake:
1/2 cup all-purpose flour plus additional for dusting
1 1/2 cups sugar
1/2 cup unsalted shelled pistachios
1/2 teaspoon salt
8 large egg yolks
3 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg whites
For the sherry syrup
1/2 cup water
1/2 cup sugar
6 tablespoons light Fino Sherry (not a dark dry Sherry or it will ruin the color)
For the vanilla custard:
3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla
For the rhubarb puree:
Vegetable oil for greasing pan
2 lb rhubarb stalks, cut into 1-inch pieces
2/3 cup confectioners sugar
For the topping:
1 cup chilled heavy cream
1 tablespoon sugar
1 tablespoon light Fino Sherry (not a dark dry Sherry)
2 tablespoons unsalted shelled pistachios, chopped
 
Make the cake:
Put oven rack in middle position and preheat oven to 350F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess. Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts. Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks. Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles. Bake cake until golden and springy to the touch, 20 to 25 minutes. Cool cake in pan on a rack 20 minutes. Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.
Make the Sherry syrup (about 3/4 cup):
 Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour. Syrup can be made 1 week ahead and chilled in an airtight container.)
Make the vanilla custard:
 Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling. While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth. Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170F on thermometer, 6 to 10 minutes (do not boil). Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours. (Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.)
Make the rhubarb puree (about 2 cups):
Put oven rack in middle position and preheat oven to 375F. Lightly oil a large shallow baking pan with vegetable oil. Arrange rhubarb in 1 layer in pan and sift confectioners sugar evenly over top. Bake, stirring occasionally, until rhubarb is very tender, 25 to 30 minutes. Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely. (Rhubarb purée can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. Rhubarb purée can be made 3 days ahead and chilled in an airtight container.)
Assemble trifle:
Slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup. Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles. Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through). Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard. Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours. (Trifle can be chilled up to 2 days.)
Make topping just before serving:
Beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks. Spoon cream over top of trifle, then sprinkle with pistachios.

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CHOCOLATE ANCHO CHILI CRÈME BRULEE 
Makes 8 Servings

3 cups whipping cream
1 cinnamon stick
1 dried ancho chili with seeds, stemmed, chopped fine
Pinch of ground cumin
1/3 cup plus 6 teaspoons sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/2 teaspoon ground cinnamon

Preheat oven to 350F. Combine first 4 ingredients and 1/3 cup sugar in heavy large saucepan and bring to boil, stirring occasionally. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk egg yolks in large bowl to blend. Very gradually whisk in hot chocolate mixture. Stain the custard in a fine mesh sieve.  Divide custard among eight 3/4-cup custard cups or soufflé dishes. Place cups in heavy large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake custards until almost set in center, about 35 minutes. Remove cups from water and cool completely. Cover and refrigerate overnight. Preheat broiler. Mix remaining 6 teaspoons sugar and ground cinnamon in small bowl. Sprinkle sugar mixture over custards. Broil until sugar melts and caramelizes, watching carefully and turning often, about 2 minutes. (You can also caramelize the sugar with a torch. Can be made 2 hours ahead. Refrigerate.) Transfer to plates and serve.

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AVOCADO GELATO 
Makes About 1 Quart

 
Avocado is commonly used as a dessert ingredient in Latin America. A crushed vitamin C tablet is the trick to retaining the bright green color of the avocados without affecting their flavor.

2 cups whole milk
3/4 cup sugar
3 (4- by 1-inch) strips fresh orange zest
2 tablespoons cornstarch
2 firm-ripe California avocados (1 to 1 1/4 lb total)
1 (500-mg) vitamin C tablet, crushed to a powder
 

Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.  Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well. Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

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STONE FRUITS WITH HONEY-DRIZZLED SOFT CHEESES AND TOASTED ALMONDS
Makes 4 Servings

1/2 cup blanched whole almonds
2 tablespoons almond oil or extra-virgin olive oil
4 ounces fresh goat cheese, room temperature
4 ounces fresh ricotta cheese
Assorted stone fruits, such as 2 sliced nectarines, 2 halved or whole small red or yellow plums, 16 white or red cherries
3 tablespoons wildflower or orange-blossom honey

Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil. Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.

CRANBERRY VANILLA PAVLOVA 
Makes 8 Servings

3 1/3 cups (12 ounces) fresh cranberries
1/2 cup granulated sugar
1/4 cup water
1 vanilla bean, split lengthwise
1 1/2 cups heavy cream
for the Pavlova:
4 large egg whites, room temperature
1 teaspoon cornstarch
Pinch of salt
1 teaspoon white-wine vinegar
1/2 cup superfine sugar
1/2 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Make the topping:
Combine cranberries, granulated sugar, and water in a saucepan. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a gentle simmer, and cook until cranberries are soft but have not burst, about 5 minutes. Let cool. Remove vanilla bean. Topping can be covered and refrigerated for up to 2 days.
Make the Pavlova:
Preheat oven to 200F. Line a baking sheet with parchment paper. Using an overturned bowl or a cake pan as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down. Beat egg whites, cornstarch, salt, and vinegar with a mixer on medium speed until foamy. Gradually add superfine sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes. Reduce speed to medium, and gradually add confectioners' sugar. Raise speed to medium-high, and beat until very stiff, glossy peaks form, about 7 minutes. Beat in vanilla. Using a rubber spatula or a large spoon, spread meringue into marked 10-inch circle on prepared baking sheet, forming a well in center. Bake until outside is firm and bottom lifts easily off parchment, about 2 hours. (The inside should still be marshmallow soft.) Leave in a warm place to cool to prevent excessive cracking. When cool, carefully remove from parchment. (Pavlova can be stored in an airtight container for up to 2 days.)
Assemble Pavlova:
Before serving, whisk cream until soft peaks form. Spread in center of meringue. Spoon topping over cream.

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CARAMELIZED RICE PUDDINGS
Makes 4 Servings

3 cups whole milk
1/2 cup Arborio rice
1/2 vanilla bean, seeds scraped and reserved
3/4 cup heavy cream
1/4 cup granulated sugar and 1/4 teaspoon coarse salt
2 large egg yolks
Pinch of ground cinnamon, plus more for sprinkling
1/4 cup turbinado, other raw sugar or brown sugar

Preheat oven to 350F. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean. Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides. Bake until almost set, 15 minutes. Let cool 10 minutes. Sprinkle tops with sugar, dividing evenly. Using a kitchen  or blow torch (could also put under the broiler but it doesn't work as well), caramelize sugar. Sprinkle with cinnamon.

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CRANBERRY ICE CREAM
Makes 1 to 1 1/2 quarts

This sweet and tart fruity ice cream is a perfect finish for any holiday meal.

1 1/2 cups heavy cream
1/2 cup whole milk
1 1/2 cups plus 3 tablespoons sugar
1 tsp cinnamon
6 large egg yolks
1/8 teaspoon salt
4 cups fresh or frozen cranberries (from two 12-ounce bags; do not thaw)
1 (3-inch) cinnamon stick

Bring cream, milk, 1 teaspoon cinnamon and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and keep hot, covered. Beat together yolks, salt, and 3 tablespoons sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 4 to 8 with a handheld. Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170F on thermometer (do not let boil or you will have scrambled eggs!.  Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids. Let custard cool to room temperature, stirring occasionally. While custard cools, rinse cranberries and drain but leave a few drops of water, combine the cranberries with the remaining cup sugar, and cinnamon stick in a 2-quart heavy saucepan and bring to a boil over moderately high heat, stirring. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes. Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures). Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them. Cool to room temperature, stirring occasionally, about 45 minutes. Then refrigerate until the mixture is cold.  Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 4 hours, but best overnight.

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COCONUT MERINGUE WITH FRESH FRUIT
Makes 8 Servings

You won’t be able to resist this dessert, which is creamy, crunchy, sweet and tangy all at once. Look for variations at the end of the recipe.
 

For the meringue:
1/2 cup unsweetened shredded coconut
3 tablespoons plus 1/2 cup sugar, divided
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup shaved or shredded unsweetened coconut, if desired
For the topping:
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon sugar
4 cups fruit (halved strawberries, raspberries, blackberries, pineapple chunks, sliced mango and/or sliced banana)

Heat oven to 300F. With pencil, draw 1 (9-inch) circle (or any other similar-size shape) on sheet of parchment paper. Place on baking sheet, pencil-side down. Toast 1/2 cup shredded coconut in large skillet over medium heat until it begins to color slightly, stirring constantly. Reduce heat to low; cook until coconut is golden brown. (Remove skillet from heat if cooking too fast.) Remove from heat; stir in 3 tablespoons of the sugar. Place in small bowl. Beat egg whites and cream of tartar in large bowl at medium speed until soft peaks form. At high speed, gradually beat in remaining 1/2 cup sugar, about 1 tablespoon at a time, taking 1 to 1 1/2 minutes. The mixture should stand in stiff glossy peaks when beaters are lifted. Fold in toasted coconut just until blended. Pile meringue in center of circle. With back of large spoon, quickly but gently spread meringue to edge of circle, swirling surface and edges with spoon. Sprinkle with shaved coconut. Bake 10 to 15 minutes or until meringue or coconut begins to turn golden brown, whichever happens first. Reduce oven temperature to 200°F.; bake an additional 1 hour 45 minutes to 1 hour 50 minutes or until dry and crisp. Turn off oven; let meringue sit in oven until room temperature. Make Ahead: Meringue can be made 3 days ahead. Store in airtight container at room temperature. Beat cream, vanilla and 1 tablespoon sugar in large bowl at medium-high speed until firm but not stiff peaks form. Top meringue with whipped cream, leaving edges exposed. Mound fruit on top. Refrigerate up to 1 hour before serving. Store in refrigerator.

Variations:

Individual meringues:
Instead of making one large meringue for Coconut Meringue with Fresh Fruit (left), make individual ones. Follow the recipe through folding the coconut into the meringue, then spoon 8 mounds of meringue onto parchment paper. Gently spread into 3-inch circles (or form egg-shaped meringues using two large soup spoons). Sprinkle with shaved coconut. Bake at 300F for 10 to 15 minutes or until coconut begins to brown. Reduce oven temperature to 200F; bake an additional 60 minutes or until dry and crisp.
Flavor Change Nuts and/or Chocolate:
When you add toasted coconut to the meringue, add 1/3 cup chopped walnuts or toasted almonds and/or 3 to 4 ounces of finely or coarsely chopped bittersweet or milk chocolate or chocolate chips.
Meringue Ice Cream Sundaes:
Top the meringue with softened vanilla or chocolate ice cream, refreeze it until serving time and then finish it off with the cream and fruit or just a drizzle of chocolate sauce. 

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BLACKBERRIES WITH MINT TEA SYRUP AND YOGURT
Makes 4 Servings

Depending on the flavors and types of tea your kids like, feel free to experiment.

1/4 cup boiling water
1 mint tea bag
1 tablespoon sugar
4 cups blackberries
Plain whole-milk Greek-style yogurt*  

*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Pour boiling water over tea and steep 1 minute. Add sugar and stir to dissolve. Cool. Divide blackberries among 4 bowls. Pour mint tea syrup over berries. Spoon dollop of yogurt atop berries and serve.

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MANGO BLUEBERRY FOOL
Makes 6 Servings

1 (1-pound) ripe mango, pitted, peeled, and cut into chunks
1/4 cup sugar, or to taste
2 tablespoon fresh lime juice, or to taste
1 cup chilled heavy cream
1 1/2 cups blueberries (1/2 pound)
Grated lime zest to taste

Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste. Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.

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RHUBARB GALETTE
Makes 8 Servings

This free-form tart has an easy fold-over crust. To make this really easy use refrigerator pie crust.  The key to success is to spread the crust with preserves and sprinkle it with toasted fresh bread crumbs to capture the rhubarb’s copious and often runaway juices without soaking the crust. Serve it with vanilla ice cream, lightly sweetened whipped cream or crème fraîche.

For the dough:
1 cup all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into 3/4-inch pieces
1 (3-oz.) pkg. cream cheese, chilled, cut up
For the filling:
1/2 cup plus 2 teaspoons sugar, divided
1 tablespoon all-purpose flour
1 1/4 lb. rhubarb, sliced (1/2 inch) (4 cups)
2 tablespoons strawberry or raspberry preserves
1/4 cup toasted bread crumbs*
1 tablespoon unsalted butter, melted

*To make bread crumbs, toast 1/2 slice firm white bread in 250F to 300F oven or toaster oven until it feels quite crunchy but is barely or not colored, turning as necessary. Cool completely. Pulse in food processor to make coarse crumbs.

Pulse 1 cup flour, 2 teaspoons sugar and salt in food processor to combine. Add 6 tablespoons butter; pulse until mixture resembles coarse crumbs with some blueberry-sized pieces. Add cream cheese; pulse until dough looks moist and just begins to pull together. (Dough also can be made by hand.) Place in resealable plastic bag; flatten to 6-inch round. Refrigerate at least 4 hours or until firm. Make Ahead: Dough can be made 3 days ahead. Let dough stand at room temperature 15 minutes or until just pliable enough to roll. On lightly floured surface with lightly floured rolling pin, roll dough into 14-inch round. Place on parchment paper-lined baking sheet (it’s ok if dough is slightly wider than paper). Refrigerate at least 30 minutes. Place another baking sheet in oven. Heat oven to 400F. Combine 1/2 cup of the sugar with 1 tablespoon flour in large bowl. Add rhubarb; toss to combine. Remove dough from refrigerator; spread with preserves, leaving 2-inch border around edge. Sprinkle with bread crumbs; top with rhubarb mixture. Carefully bring edges up, folding over rhubarb and creating pleats at regular intervals. (Make sure there are no tears or low places for juices to escape.) Brush folded edge with melted butter; sprinkle with remaining 2 teaspoons sugar. Slide tart with parchment onto heated baking sheet in oven. Bake 40 to 45 minutes or until bottom of crust is browned and fruit is tender. (Cover edge of crust with foil during last 10 minutes if browning too quickly.) Cool on wire rack at least 30 minutes.

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GRILLED VANILLA PEACHES
Makes 8 Servings

8 freestone peaches
1 lemon
1 tablespoon vegetable oil
1 1/2 tablespoons packed light-brown sugar
2 teaspoons water
2 teaspoons pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon coarse salt
1 quart vanilla ice cream
 

Peel, halve, and pit 8 freestone peaches. Preheat grill to high. Combine the juice of 1 lemon and 1 tablespoon vegetable oil in a bowl. Add peaches; toss to coat. Place peaches (with liquid) on a large piece of parchment-lined foil. Stir together 1 1/2 tablespoons packed light-brown sugar, 2 teaspoons water, 2 teaspoons pure vanilla extract, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon coarse salt. Brush over peaches. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes. Slice peaches, and divide among 8 bowls. Top with scoops of vanilla ice cream (1 quart).

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SKEWERED GRILLED FRUIT WITH MINTED HONEY YOGURT SAUCE
Makes 8 Servings

For sauce:
12 oz (1 1/2 cups) nonfat plain yogurt
3 tablespoons honey
2 tablespoons fresh lime juice
3 tablespoons finely chopped fresh mint
For skewers:
4 firm-ripe plums, each cut into 8 wedges
4 firm-ripe peaches, peeled and each cut into 8 wedges
1/2 ripe pineapple (1 1/2 lb), peeled, cored, and cut into 1-inch pieces

48 (8-inch) wooden skewers soaked in water 1 hour

Prepare grill for cooking. (You can also use a lightly oiled grill pan.) Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve. Thread about 4 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side.

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8 bamboo skewers, soaked in water for at least 4 hours
4 unpeeled ripe bananas, ends trimmed and cut into 2-inch chunks
1 fresh pineapple, peeled, cored, and cut into 2-inch chunks
1/2 cup turbinado or raw sugar or 1/3 cup cane syrup
Zest and juice of 1/2 lemon

Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.

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Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.

1/2 pound strawberries, halved or quartered if large
1/2 pound blueberries
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/4 cup sugar
3/4 teaspoon cornstarch
3 tablespoons unsalted butter, softened
Four 12-inch squares of heavy-duty aluminum foil
Four 1/2-inch-thick slices of pound cake
Creme fraîche or vanilla ice cream, for serving

Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar and cornstarch. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely. Grill the hobo packs over moderate heat until the fruit is sizzling, about 10 minutes. Spread the remaining 2 tablespoons of butter on both sides of the pound cake and grill on both sides just until toasted, about 1 minute. Transfer to plates. Open the hobo packs and pour the berries and juices over the pound cake. Serve with a dollop of crème fraîche or ice cream. 

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  • This is a super easy fruit hobo pack that can be done on the grill or in the oven
     
    12 ounces fresh pineapple, cut into 1/2-inch dice
    1/4 cup light brown sugar
    1 tablespoon rum
    1 tablespoon unsalted butter, softened
    Four 12-inch squares of heavy-duty aluminum foil
    8 chewy caramel candies, cut into 1/4-inch pieces
    Vanilla ice cream, for serving
     
    In a medium bowl, toss the pineapple with the sugar and rum. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the pineapple. Sprinkle with the caramels. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely. Grill the hobo packs over moderate heat until sizzling, 10 to 12 minutes or put in the oven at 350F. Open the hobo packs and pour the pineapple and sauce into bowls. Serve with a scoop of ice cream.

    HONEY VANILLA APRICOTS HOBO PACKS WITH MASCARPONE CHEESE
    Makes 4 Servings

    This summer dessert works beautifully with Mascarpone cheese and crumbled vanilla wafers.  Can be done on the grill or in the oven.
     

    1 pound apricots, cut into eighths
    1 1/2 tablespoon fresh lemon juice
    1/4 cup honey
    1/2 vanilla bean, seeds scraped
    1/4 cup sugar
    1 tablespoon unsalted butter, softened
    Four 12-inch squares of heavy-duty aluminum foil
    Mascarpone and crumbled vanilla wafers, for serving

    In a medium bowl, toss the apricots with the lemon juice, honey, vanilla bean seeds and sugar. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely. Grill the hobo packs over moderate heat until the fruit is sizzling, about 10 minutes, or in the oven at 350F. Open the hobo packs and pour the fruit and juices into bowls. Serve with mascarpone and vanilla wafers.

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    NECTARINES WITH GINGERSNAPS HOBO PACKS
    Makes 4 Servings

    Can be done on the grill or in the oven.
     

    1 pound nectarines, cut into 3/4-inch dice
    3 tablespoons sugar
    1/4 teaspoon ground cinnamon
    1/2 cup crushed gingersnaps (2 ounces)
    1 tablespoon unsalted butter, softened
    Four 12-inch squares of heavy-duty aluminum foil
    Vanilla yogurt, for serving
     
    Light a grill or preheat the oven to 350F. In a bowl, toss the nectarines with the sugar, cinnamon and 1/2 of the gingersnaps. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely. Grill the hobo packs over moderate heat until the fruit is sizzling, about 10 minutes, or in the oven at 350F. Open the hobo packs and pour the fruit and juices into bowls. Top with a dollop of yogurt and the remaining 1/4 cup of crushed gingersnaps.

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    2 tablespoons butter
    1/4 cup packed brown sugar
    2 medium ripe bananas, halved lengthwise
    1 sheet frozen puff pastry, thawed
    4 ounces semisweet chocolate,  melted
    Vanilla ice cream, optional
     
    In a large skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas, stir to coat . Remove from heat, set aside. unfold puff pastry. Cut into 4 rectangles. Place a halved banana in the center of each pastry sheet. Overlap two opposite corners of pastry over bananas, pinching tightly to seal. Place on parchment paper lined baking sheet. Bake at 400F for 20-25 minutes or until golden brown. Drizzle with the chocolate. Serve warm with ice cream if desired.

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    MIXED BERRIES WITH VANILLA BEAN SYRUP
    Makes 4 to 6 Servings

    1/2 vanilla bean
    1/4 cup granulated sugar
    1/4 cup water
    1 pint (2 cups) fresh raspberries
    1 pint (2 cups) fresh blueberries
    1 pint (2 cups) fresh blackberries
    1/2 pint (1 cup) fresh strawberries

    Split the vanilla bean in half lengthwise with a sharp paring knife and scrape out the seeds with the back of the knife; save the empty pod for a garnish, if you like. Put the seeds in a small saucepan, along with the sugar and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and cook for 7 minutes to let the vanilla infuse. Strain through a fine sieve to remove any fibrous pieces of vanilla pod or clumps of seeds. Let cool and refrigerate until completely chilled. Rinse the raspberries, blueberries, and blackberries and spread them in a single layer on a towel to dry. Hull the strawberries and cut them into quarters. Just before serving, combine all the berries in a large serving bowl and pour on just enough of the vanilla syrup to lightly coat them, about 3 Tbs. Toss gently

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    PEACHES AND NECTARINES WITH ROSEMARY AND HONEY SYRUP
    Makes 6 Servings

    1/4 cup honey
    1/4 cup granulated sugar
    1/2 cup water
    1 sprig (4 1/2 inches long) fresh rosemary; more for garnish
    4 medium white or yellow peaches (or 2 of each)
    4 medium white or yellow nectarines (or 2 of each)

    Combine the honey, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the rosemary and reduce the heat to low. Cook for 7 minutes to let the rosemary infuse. Strain through a fine sieve, let cool, and refrigerate to chill completely. Just before serving, halve and pit the peaches and nectarines Cut the fruit into 1/4-inch slices and put them in a large serving bowl. Pour on just enough of the rosemary syrup to lightly coat the fruit, about 6 Tbs. Garnish with fresh sprigs of rosemary, if you like.

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    STRAWBERRY RHUBARB COMPOTE "HOBO PACK"
    Makes 4 Servings

    4 rhubarb stalks (about 1 pound), trimmed, cut on a sharp diagonal into 2-inch pieces
    12 large strawberries (about 1/2 pound), hulled and halved
    1/4cup bourbon or water
     1/4 cup sugar
    1 full vanilla bean (normally about 4-inches long), split lengthwise
    Greek yogurt or vanilla laced sweetened mascarpone cheese- honey, chopped pistachios
    Pound Cake and 2 tablespoons butter (optional)

    Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve. Place four 16x12" sheets of parchment paper--if roasting), or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. MAKE AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing. If roasting, preheat oven to 425F. Place packets on a small rimmed baking sheet. If grilling, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; be careful--steam will escape), 10–12 minutes for thinner rhubarb, 14–16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls. Top with yogurt or sweetened vanilla-laced mascarpone, honey, and pistachios.

    Variation: You can also cut thick (1 inch) slices of a pound cake. (I like a sour cream pound cake for this.) Then butter both sides of the pound cake and grill each side for a couple of minutes to heat and get light frill marks.  Spoon the hot compote over the grilled pound cake with the yogurt etc.

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    BLACK AND WHITE CRÈME BRULEE
    Makes 8 Servings

    8 large egg yolks
    1/3 cup plus 8 teaspoons sugar
    3 cups whipping cream
    1 vanilla bean, split lengthwise
    4 ounces bittersweet (not unsweetened) or semisweet chocolate, very finely chopped

    Preheat oven to 350F. Whisk egg yolks and 1/3 cup sugar in large bowl to blend. Pour cream into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream to simmer. Remove from heat. Gradually whisk hot cream mixture into yolks. Strain custard into another large bowl. Transfer scant 2 cups custard to medium bowl. Immediately add chocolate to remaining custard in large bowl. Whisk mixture until chocolate melts and custard is smooth. Divide chocolate custard equally among eight 2/3-cup ramekins. Place ramekins in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Bake until custard is barely set in center, about 25 minutes. Transfer ramekins to baking sheet and refrigerate until tops of custards feel firm, about 30 minutes. Maintain oven temperature. Spoon vanilla custard evenly over chocolate custard, dividing equally among ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake until vanilla custard is barely set in center, about 35 minutes. Preheat broiler. Arrange 4 ramekins on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, about 1 minute. Repeat with remaining 4 custards and 4 teaspoons sugar. You can also "brulee" the sugar with a blow torch. Refrigerate custards at least 1 hour before serving. MAKE AHEAD: Can be prepared up to 6 hours ahead. Keep refrigerated.

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    GINGER CRÈME BRULEE
    Makes 8 Servings

    3 cups whipping cream
    2 tablespoons (packed) coarsely grated peeled fresh ginger
    10 large egg yolks
    1 cup plus 4 teaspoons sugar
    Strawberries
    Fresh mint

    Preheat oven to 325F. Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream into small bowl, pressing on solids in sieve. Whisk yolks and 1 cup sugar in medium bowl to blend. Gradually whisk in warm cream. Divide custard among eight 3/4-cup ramekins or custard cups. Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins. Bake custards just until set in center when pan is gently shaken, about 45 minutes. Remove custards from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight. Preheat broiler. Place custards on baking sheet. Sprinkle each with 1/2 teaspoon of remaining sugar. Broil until sugar melts and caramelizes, turning sheet for even browning, about 1 minute. You can also "brulee" the sugar with a blow torch. Refrigerate custards until topping is cold and brittle, about 1 hour and up to 2 hours. Garnish custards with strawberries and mint and serve.

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    ROASTED RED GRAPES WITH MASCARPONE AND RUM
    Makes 4 Servings
    This could also be done on a grill or as a hobo pack.

    1 pound seedless red grapes, left on the stems and cut into small clusters
    4 teaspoon  honey
    1 teaspoon extra-virgin olive oil
    1/2 teaspoon flaky sea salt
    1/2 cup mascarpone
    1-1/2 tablespoons regular or spiced dark rum
    1 tsp. finely grated orange zest

    Position a rack in the center of the oven and heat the oven to 475F. In a large bowl, gently toss the grape clusters, 2 tsp. of the honey, the oil, and the salt. Spread the grapes on a large rimmed baking sheet in a single layer and roast, flipping halfway through, until collapsed, juicy, and somewhat caramelized, about 15 minutes. Meanwhile, stir together the mascarpone, rum, zest, and remaining 2 tsp. honey in a medium bowl. Transfer the roasted grapes to serving dishes and serve warm, with a dollop of the sweetened mascarpone.

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    RASPBERRY GLAZED PEACHES WITH MASCARPONE
    Makes 6 Servings

    6 firm, ripe medium peaches, peeled and halved
    2 tablespoons unsalted butter, melted
    2 tablespoons sugar
    1 pint raspberries
    1/4 cup raspberry preserves
    Mascarpone and crushed amaretti (or gingersnaps), for serving

    Preheat the oven to 425F. Butter a large glass or ceramic baking dish. In a bowl, toss the peaches with the butter and sugar. Arrange the peaches in the dish, cut sides down, and bake in the upper third of the oven for 15 minutes, turning once, until just tender. Meanwhile, in a saucepan, bring the raspberries, preserves and 2 tablespoons of water to a boil. Strain the glaze into a small bowl. Spoon the glaze over the peaches and bake for 15 minutes longer, turning once and basting, until tender; transfer to bowls and top with a dollop of mascarpone. Spoon the juices on top, garnish with crushed cookies and serve.

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    HONEY LIME STRAWBERRIES WITH WHIPPED CREAM
    Makes 6 Servings

    These strawberries, macerated in lime and honey, become a bracing summer dessert when served over a scoop of lemon sorbet or lemon and/or infused mascarpone cheese. The whole thing can also go into the blender with a shot of rum to make an excellent frozen daiquiri.

    2 pounds strawberries, hulled and thinly sliced
    1/4 cup plus 3 tablespoons honey, preferably acacia or another mild-flavored honey
    2 tablespoons freshly squeezed lime juice
    1/2 teaspoon finely grated lime zest, plus more for garnish
    Scant 1/4 teaspoon ground cardamom
    1 cup heavy cream
    2 pints lemon sorbet or lemon and/or infused mascarpone cheese

    Put the strawberries in a large heatproof bowl. In a small saucepan, combine 1/4 cup plus 2 tablespoons of the honey with the lime juice and bring to a boil. Stir in the 1/2 teaspoon of lime zest and the cardamom. Pour the syrup over the strawberries, stirring to coat. Let stand, stirring once or twice, until the berries are juicy and slightly softened, 25 to 30 minutes.  Meanwhile, in another bowl, whip the heavy cream with the remaining 1 tablespoon of honey until soft peaks form. Scoop the lemon sorbet or lemon infused mascarpone into glasses and top with the strawberries and their juices. Dollop the whipped cream on top and garnish with lime zest. Serve right away.

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    LEMON CUSTARD, BLUEBERRY AND SHORT BREAD VERRNES (PARFAIT)
    Makes 8 Servings

    Buttery shortbread adds sweetness and crunch to the tangy, floral combination of lemon and blueberry in this refreshing dessert.

    2 medium lemons
    3 large egg yolks
    4 Tbs. granulated sugar
    1-1/2 cups heavy cream
    1/2 vanilla bean, split lengthwise
    1 cup blueberry preserves
    1 pint blueberries
    1 5- to 6-oz. box of shortbread cookies, such as Walkers     or Lorna Doone

    Make the custard:
    Using a citrus zester, cut 8 long curls of zest from one of the lemons. Finely grate 1-1/2 tsp. of zest from the other. Squeeze both to yield 1/4 cup juice. In a small bowl, whisk together the egg yolks and 3 Tbs. sugar. Put 1 cup of the cream in a 1-quart saucepan, scrape the vanilla bean seeds into the cream, and add the bean. Bring to a simmer over medium heat. Slowly whisk the cream into the yolks, then return the mixture to the pan. Stir with a wooden spoon over medium-low heat until the mixture thickens slightly and you can trace a clean line through it on the back of the spoon, 1 to 2 minutes (do not let it boil). Immediately transfer to a small bowl. Remove the vanilla bean, stir in 1 tsp. of the lemon zest, and let cool to room temperature, about 45 minutes. Refrigerate the custard until cold, at least 30 minutes and up to 1 day. MAKE AHEAD: The custard can be refrigerated for up to 1 day.
    Make the blueberry syrup:
    In a 1-quart saucepan, boil the blueberry preserves and 2 Tbs. of the lemon juice over medium-high heat for 1 minute. Force through a fine-mesh sieve set over a small bowl, pressing on the solids with a spatula. Let cool to room temperature, about 45 minutes. MAKE AHEAD: The syrup can be refrigerated for up to 1 day.
    Macerate the berries:
     Reserve 24 blueberries for garnish. In a medium bowl, combine the remaining blueberries, the remaining 2 Tbs. lemon juice, and the remaining 1 tablespoon sugar. Set aside to macerate, stirring occasionally until the sugar dissolves, at least 1 hour. MAKE AHEAD: Macerated berries can be refrigerated for up to 12 hours.
    Assemble the verrines:
     Divide the custard evenly among eight 8- to 10-oz. flat-bottomed glasses. Layer with the blueberry syrup, shortbread squares, and macerated berries. In a chilled bowl, beat the remaining 1/2 cup heavy cream and the remaining 1/2 tsp. lemon zest to stiff peaks with an electric mixer on medium speed. Top each verrine with a dollop of whipped cream. Garnish with the reserved blueberries and a curl of lemon zest. MAKE AHEAD: The verrines can be assembled up to 2 hours ahead. Top with the whipped cream, lemon zest, and reserved blueberries just before serving.

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    MANGO LASSI PARFAIT (Melissa Clark)
    Makes 6 Servings

    1 cup granulated sugar
    3 tablespoons green cardamom pods
    2 ripe mangos, peeled, pitted, and cut into 3/4-inch cubes (to yield about 3 cups)
    1 cup whipping cream
    1 tablespoon confectioners’ sugar
    1 cup whole-milk Greek yogurt 
    1/3 cup toasted pistachios, coarsely chopped

    In a small saucepan, combine the granulated sugar with 1 cup water and the cardamom pods and bring to a boil over medium-high heat. Reduce the heat to a simmer. Stir until the sugar dissolves and then continue to simmer until syrupy and slightly thickened, about 8 minutes. Remove from the heat and let the syrup cool to about room temperature. Strain the syrup into a bowl and add the mango. Marinate in the refrigerator for at least 20 minutes and up to 4 hours. With an electric mixer, whip the cream and confectioners’ sugar to soft peaks. Put the yogurt in a medium bowl and whip lightly with a hand whisk. Fold a spoonful of the whipped cream into the yogurt to lighten it. Fold in the remaining whipped cream. Whisk in 2 Tbs. of the mango-cardamom syrup (just the syrup, no mango cubes). Using a slotted spoon, divide about half of the mango cubes among six parfait glasses. Divide half the yogurt mixture among the glasses, layering it on top of the mango. Drizzle about 1 tsp. of the mango-cardamom syrup into each glass. Repeat the layering with the remaining mango and yogurt. Finish with another drizzle of syrup, sprinkle with the pistachios, and serve.

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    Nothing more sinful than old fashioned ice creams, puddings and custard! 
Nothing is more delectable than roasted and grilled fruit hobo packs!

    Updated April 26, 2015