Desserts

Caramel-Poached Pears with Chocolate Caramel Cream and Toasted Hazelnut Sables

The flavors, temperatures, and textures of this dessert demand the diner’s attention: buttery, melt-in-your-mouth cookies with crunchy edges; sweetly yielding, slightly warm caramelized pears; and frozen chocolate cream, light as a cloud. Each of the components is quite straightforward and comes together easily.

Cardamom Strawberry Newtons

This is one of those favorite childhood cookies. This recipe is a nod to the Fig Newton, but switches for the season by using strawberry jam.

Dark-Chocolate Panna Cotta with Candied Blood-Orange Slices

A decadent finish to your holiday dinner, this creamy luscious dark-chocolate dessert is rich and satisfying, yet not overly sweet. Simple to make, this make-ahead dessert can be brought out right after dinner, already dished up, with no hassle (but with lots of applause)…

Creamy Parsnip Tart

Parsnips may be unexpected in the pastry kitchen, but their natural sweetness and creamy quality when cooked recommend them for the job. The inspiration for this elegant dessert came from a similar treatment of carrots, which got me thinking … if parsnips can stand in for carrots in a classic favorite like carrot cake, why not a tart?…

Spiced Pear, Pomegranate, and Butterscotch Upside-Down Cake

If you’ve ever wondered what autumn on a plate might taste like, then you just might want to try this riff on a classic upside-down cake. Thick slices of juicy pear, poached in pomegranate juice to add a tart undertone, meld with a rich butterscotch glaze to form a fudgy-sweet topping for a soft, moist cake, fragrant with autumnal spices.

Roasted Black Plum Balsamic Ice Cream

Makes 1 quart | Start to finish: about 1 hour, plus freezing time

ESEAEgg-free ice cream is a traditional American-style method that is less complex to make than custard-based ice cream, especially since you don’t have to worry about properly tempering eggs to prevent curdling…

Toasted Coconut and Lime Tart with Chili

serves 8 | Total time 2 hours…

Victoria Sponge Cake

A classic Victoria sponge can be made ahead of time, and then filled and decorated on site for a glorious, decadent, and portable summer treat. Traditionally, the cake is filled with preserves and dusted with confectioners’ sugar, but in summer, I like to create a much more rococo affair, with jam, whipped cream, and oodles of fresh summer berries…

Buckwheat, Date, Lime and Black Sesame Madeline

INGREDIENTS: 3 large eggs 1/2 …

Upside-Down Rhubarb Cake

In this flourless upside-down cake, resist the temptation to add berries or other fruit. The flavorful, bright liveliness of the rhubarb is front and center, its sourness mellowed just slightly with vanilla and butter.