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.
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?
Squares of delicate, crisp puff pastry are filled with strawberries, blueberries, and raspberries and topped with a creamy orange custard sauce.
A simple yet elegant cake that is packed with lime and coconut, studded with macadamia nuts, and drizzled with a lime icing.
These naughty chocolate biscuits are dripping with sweet cherry goodness–a take on cherries jubilee. Vanilla ice cream completes the dessert.
A flakey crust cradles silky lemon curd with a surprise: A layer of chocolate slathered underneath.
This cake from Saudia Arabia, exploding with dates and topped with a caramel glaze that’s bubbled under the broiler, is perfect warm or at room temp.
Thin slices of Golden Delicious apples are spiraled in a buttery, free-form tart for a quick and easy dessert for family and friends.
This tart is a nice alternative to apple pie, and it makes a great dessert for a dinner party. Serve it with vanilla ice cream and perhaps some caramel sauce.
A cackled crust of caramelized sugar covers a sensually sinful, silky custard flavored with dark chocolate that complements the sour cherries inside.
Eating this dessert is sorta like spooning white chocolate ganache straight into your mouth. Sounds terrible, right?
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