Fruit Dessert

The sauce is reminiscent of that sentimental summertime favorite, the 50/50 Bar.

Minus the ice cream, this delicate pudding makes a wonderfully indulgent breakfast.

Ice cream at its easiest: crystallized ginger is mixed into softened vanilla ice cream.

This is a variation on the classic New Orleans dessert bananas Foster, created by chef Paul Blange at Brennan's Restaurant. To save time, you can use store-bought premium vanilla or butter pecan ice cream instead of homemade. Active time: 1 hr Start to finish: 5 hr (includes making ice cream)

Active time: 20 min Start to finish: 25 min

A "wee dram" enhances the lovely filling.

Can be prepared in 45 minutes or less, but requires additional unattended time.

You can make the syrup a day ahead; however, add the fruit no more than eight hours in advance, to prevent it from getting soggy.

This recipe is an accompaniment for Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet .

Lightly sweetened whipped cream is a nice addition to this delicious dessert.

This recipe is a component of <epi:recieplink id="109335">Baked Figs with Honey and Whiskey Ice-Cream</epi:recieplink>.

For the prettiest parfaits, look for the reddest rhubarb possible at the supermarket or farmers market.

Alternating layers of strawberry and white chocolate mousses form stripes in this creamy frozen dessert.