Serving fruit with Primitivo (a dry red wine) is tradition in Puglia. There they often chill the raisiny red wines and pour them over sliced fresh peaches.
Infusing honey with lavender is a simple way to add some exotic flavor to complement the smokiness of grilled, glazed bananas, pineapples, and peaches.
Studded with almonds and coated in silky chocolate, this roca–essentially toffee–is utterly impossible to resist. Give it as a holiday gift.
These peaches are stuffed with a crunchy-buttery mixture of amaretti crumbs and then everything is slowly grilled over an open flame to intensify the flavors.
This tart is citrus-packed. Thin-skinned oranges are arranged in a flower pattern in a buttery crust that’s brushed with orange marmalade then baked until soft.
Almonds and fragrant frangipane and purplish wine-stained cherries and puff pastry. Sounds terrible, eh?
How French women don’t get fat on this creamy rice pudding full of milk and dark chocolate is beyond us. We guess it’s portion control.
Squares of delicate, crisp puff pastry are filled with strawberries, blueberries, and raspberries and topped with a creamy orange custard sauce.
Cocoa powder transforms these waffles into a dark chocolate dessert — delicious served warm with hot fudge sauce, vanilla ice cream, or whipped cream.
These white cupcakes smothered with a rich ganache frosting are sorta the cake lovers’ version of the black and white cookie.
Swaddled in drifts of silken buttercream and strewn with white chocolate stars, this layer cake just sorta screams white Christmas.
A simple yet elegant cake that is packed with lime and coconut, studded with macadamia nuts, and drizzled with a lime icing.
A spin on the original Nabisco icebox cake, these mini versions are filled with coffee whipped cream–a perfect companion to the chocolate wafers.
These naughty chocolate biscuits are dripping with sweet cherry goodness–a take on cherries jubilee. Vanilla ice cream completes the dessert.
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