Desserts

  • Almond cake with strawberries & ginger chantilly Less dense than your typical pound cake. A perfect spring dessert

  • Apple-cranberry bread pudding with rosemary gelato and cider-Calvados reduction A sweet & simple, grown-up take on the old-fashioned bread pudding recipe

  • Apple-pear crisp with macadamia crumb and Calvados Chantilly A grown-up fall fruit dessert, simple and luscious

  • Apple-walnut crisps with tequila How to make the best homemade apple crisp you’ve ever tasted

  • Apricot clafoutis with almonds

  • Apricot compote with Scotch whisky and ice cream

  • Blood orange parfait with Meyer lemon syrup

  • Blueberry crostata with tequila

  • Butter cookies with dried cranberries and roasted pecans

  • Buttermilk panna cotta with kiwi compote

  • Butternut squash tart with Cointreau & sage syrup

  • Butternut squash–apple cake with ginger streusel

  • Candied Meyer lemon peels

  • Cardamom gelato

  • Carrot cake with cardamom, currants & ginger-crème fraîche Chantilly

  • Cherry-almond clafoutis with Cognac A delicious, slightly crunchy take on the classic French dessert recipe

  • Chestnut cake with pan-roasted pears & chestnut honey syrup

  • Chocolate layer-mousse cake with Cognac and bittersweet chocolate curls

  • Cognac-Chocolate mousse with maple Chantilly

  • Cooking with Didi Conn: Flourless chocolate-bourbon cake

  • Crêpes with strawberry compote An exquisite French crêpe recipe served with barely-cooked summer fruit

  • Dark chocolate brownies

  • Dark chocolate swirl banana bread with brazil nuts

  • Fresh mint gelato with cacao nibs

  • Honey gelato

  • How to make herb-infused honeys

  • Kiwi compote

  • Lemon-ricotta cheesecake with fresh figs and lavender syrup

  • Maple-poached pear sundae

  • Meyer lemon Bundt cake with olive oil & thyme

  • Meyer lemon mousse with candied lemon peels

  • Mint gelato sundae with dark chocolate brownies and warm chocolate sauce

  • Peach cobbler with raspberries & Cointreau Chantilly

  • Peach jam with lemon balm and Marc de Bourgogne

  • Peach upside-down cake with Cognac caramel

  • Pear tart with hazelnut frangipane and cardamom Chantilly

  • Pistachio biscotti with kirsch-soaked dried cherries

  • Plum crisp with cornmeal streusel and Bourbon crème fraîche

  • Pumpkin crème brûlée with fresh ginger and cinnamon

  • Raspberry-Champagne fizz

  • Rhubarb and oat crumb cake with fresh ginger

  • Rhubarb compote

  • Rhubarb gelato

  • Roasted plums with Cognac and cardamom gelato

  • Rosemary gelato with crème fraîche

  • Salted Marcona almond and black sesame brittle with coriander

  • Serviceberry and poppy seed cake

  • Sienese almond cookies

  • Strawberry sorbet with Grand Marnier

  • Strawberry-balsamic jam

  • Strawberry-rhubarb crisp with macadamia nut streusel

  • Tuscan apple cake