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16005 recipes found
Poached Pears with Apricot Sauce
These poached pears are delicious but even better flambéed just before serving to make an impressive dessert for a special occasion! Lighting the rum on fire caramelizes the sugar and pulls out the flavor of the pears.
Hot Fruit Compote
Perfect for cold weather! An excellent brunch dish or side for waffles, pancakes, scones, or shortbread. Also great served warm over vanilla ice cream! For best results, use canned fruits that do not have corn syrup or other sweeteners added. Add up to 1/2 cup more brown sugar for a sweeter dish. Virgin coconut oil can be used in place of the butter.
Rhubarb Cranberry Roll Ups
This quick and easy rhubarb cranberry roll-up recipe looks like it took a lot more effort. It has very pretty coloring and an excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.
Apple-Rhubarb Dessert
Make this apple-rhubarb dessert recipe and serve it warm with vanilla ice cream.
Fruit Bake
The sweetness of fruit combines with the tartness of rhubarb, delivering a tasty end to a meal or an anytime snack. Serve hot or cold with a scoop of vanilla ice cream.
Rhubarb Betty
Use this speedy rhubarb Betty recipe for guests once, and they will rave about how much they loved it. Easy and wholesome, the cinnamon complements the rhubarb. Serve warm with vanilla ice cream.
Slow Cooked Apple Brown Betty
Apples, spices and bread cubes come together in this quick dessert that you can make in the slow cooker.
Pumpkin Spice Creme Brulee
Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.
Pumpkin Brulee
Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!
Cardamom Creme Brulee Parfait with Candied Pumpkin
Here is a classic dessert with a bit of a twist that will stun your Thanksgiving guests, plus it's a great excuse to buy a kitchen torch if you don't already have one. If the idea of parfaits feels like a bit too much work here, feel free to bake the custard in the traditional way in ramekins, brulee the top, then garnish with the candied pumpkin. You can use a 2-inch round cutter for a round serving dish such as a stemmed champagne coupe. These can be made 2 to 3 days ahead, stored in the freezer. Remove 30 minutes before serving. Serve as-is or with whipped cream or caramel sauce.
Classic Creme Brulee
This is the classic recipe for creme brulee. Serve with fresh berries.
Easy Eggnog Creme Brulee
This recipe is super easy--a rich and delicious twist to an old favorite. Cook the sugar top using a kitchen torch or just place under your broiler.
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