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17 results for "desserts"
Narrow Results You've Selected: Saute Fruit Remove all Source Saveur (11) La Tartine Gourmande (1) Playing House (1) Serious Eats (1) www.foodgal.com (1) Difficulty Easy (12) Hard (1) Medium (1) Course Dessert (15) Condiments and Sauces (1) Main Course (1) Cuisine American (9) Italian (3) Cajun/Creole (2) French (2) Classic (1) Show all... Eastern European/Russian (1) Gluten-Free (1) Season Fall (7) Winter (6) Summer (5) Spring (1) Occasion Christmas (2) Backyard BBQ (1) Cocktail Party (1) Thanksgiving (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"desserts"; var omni_prop11 = omni_channel+":"+"desserts"; var omni_prop12 = omni_channel+":"+"desserts"; var omni_prop18 = "desserts"; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Fruit"; var omni_prop8 = "Technique:Saute,Main Ingredient:Fruit"; var omni_pageName="saveur:"+omni_prop12; 02/15/2007 Bananas Foster It's now famed as a luxurious dessert, but when this Big Easy favorite made its debut in 1951, it was for a breakfast promotion. Issue #58 03/08/2007 Chestnut Honey Pears The comice pears called for in this preparation are widely available in the winter. Issue #32 01/23/2007 Pear Tarte Tatin Autumn-ripe pears create a tasty twist on this classic French dessert. Issue #3 03/01/2007 Apple Clafouti From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti. Issue #33 03/08/2002 Apples from the Dacha This recipe of preserved apples can be used as a filling for pies and blinis. Issue #29 05/06/2002 Bluebarb Pie This pie, full of freshly picked rhubarb, offers the perfect sweet-tart combination. Issue #11 06/30/2011 Peach-Raspberry Trifle Recipe for Peach-Raspberry Trifle Does Not Apply 10/08/2010 Fresh Fig Compote Serve this quick, caramelized compote with vanilla ice cream or a sponge cake. Continue... Does Not Apply Source: www.foodgal.com 08/25/2011 Concord Grape Pie This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's. Issue #68 03/05/2008 Cherry-Hazelnut Bruschetta From Serious Eats Does Not Apply Source: Serious Eats 03/11/2002 Prune and Fig Ravioli with Cinnamon-Scented Butter This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert. Issue #22 12/15/2009 Apple and Pumpkin Upside-Down Cake Although the title calls for pumpkin, this recipe can actually be made using red kuri squash. Either way, you will end up with a delicious dessert that celebrates the flavors of the fall and winter and will impress all of your guests. Does Not Apply Source: La Tartine Gourmande 11/23/2009 Apple Tarte Tatin Apple tarte tatin is a classic French dessert that is surprisingly simple to make. It’s the perfect way to end a decadent holiday meal on a sweet note when you don’t have much time to bake. Does Not Apply Source: Playing House 10/30/2007 Boiled Walnut Strudels Triestines like to make tender boiled strudels like this as well as the crisp Austrian type. Issue #62 09/11/2012 Bananas Foster Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic. Issue #150