Category: dessert

Braised Pears in a Caramel Sauce

Sprinkling pears with sugar helps draw out their juices and makes a natural caramel.

Sep 18, 2011 | 8 comments View Post

Stew of Red Summer Fruit

The dessert even improves after one day in the refrigerator, when the juices thicken slightly and the flavor of the fruit becomes more intense. It will keep for several days.

Sep 17, 2011 | 1 comment View Post

Good Lady Apples Bon Femme

For these baked apples, ubiquitous in home cooking as well as in country inns and restaurants, only a few ingredients are needed.

Sep 17, 2011 | 4 comments View Post

Baked Alaska

Made of ice cream surrounded by pound cake, covered with a meringue, and baked briefly just before serving, Baked Alaska is always impressive.

Sep 16, 2011 | 6 comments View Post

Apricot and Pistachio Soufflé

Although the soufflé is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce.

Sep 16, 2011 | 0 comments View Post

Bread and Butter Pudding

One of my favorite desserts, especially during the Christmas holidays, this British pudding is flavored with candied lemon peel.

Sep 11, 2011 | 1 comment View Post

Flan a la Vanille with Caramel-Cognac Sauce

This rich custard cooked in a soufflé dish, unmolded, and topped with caramel is a sure crowd-pleaser.

Sep 11, 2011 | 8 comments View Post

Cheesecake with Apricot-Blueberry Sauce

This cheesecake recipe remains my wife’s favorite and also that of my brother, who discovered it on his first trip to America. It’s dense, rich, and yet delicate. I like it served cool, but not ice cold.

Sep 11, 2011 | 4 comments View Post

Tarte Tatin

Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants.

Sep 11, 2011 | 0 comments View Post