Essentially beignets, these fritters are accented by a sweet red-wine and star anise syrup.
No need to have a stand mixer or bulging biceps to make this maple-y, nutty fudge from scratch. We’ve got ways to beat it into submission that suit any cook and kitchen.
Savor this light dessert of mango, lime, and vanilla as is; whir it in a blender for a frosty treat; or start the morning by having it dressed with yogurt.
Ripe pineapple is ideal for grilling, and it screams tropical like nothing else. Top it with blueberries and fresh whipped cream or mascarpone.
Dried figs and apricots come together in a vanilla-bean-and-cinnamon white wine syrup.To dress it up, serve it with whipped cream and toasted almonds on top.
A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.
Clouds of meringue float in caramel sauce in this classic French bistro dessert.
Just one sip of this creamy icy blend of chocolatey goodness will make you want to blow bubbles through your straw. A crown of whipped cream is the final touch.
For this Italian treat, a sweet ricotta filing studded with chocolate and candied orange rind and flavored with citrus is nestled in a cookie-like crust.
Mascarpone cheese, whipped cream, and thin slices of pound cake make up this Italian torte that sits on a puddle of espresso sauce.
Nothing but classic blueberry betty here but with one unorthodox but welcome ingredient. (Hint: It’s brioche.)
Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?
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