Dessert recipe collection

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.

Penn & Teller dessert is a theatrical bleeding Jell-O mold for Halloween: thick red gelatin and whipped topping hiding a bag of fake blood that gushes when you cut in. A gory, show-stopping party prank dessert.

Pina Colada party cake: white cake mix doctored with pineapple juice and toasted coconut, soaked with pineapple syrup, topped with rum-extract frosting. Tropical island flavor, no booze required.

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

Old-fashioned pineapple ice made with fresh pineapple, sugar syrup, lemon juice, and meringue for a light, scoopable frozen dessert. No ice cream maker needed.

Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.

Poached pears with chocolate drizzle: Bosc pear wedges simmered in white wine and apple juice with warm spices, then crowned with melted dark chocolate. An elegant light dessert.

Fresh figs poached in port and creme de cassis, the wine reduced to a glossy syrup, served over vanilla frozen yogurt. An elegant, low-fat dessert with deep berry and fig flavor from just a few ingredients.

Practically fat-free York gingerbread bars made with pureed carrots, buttermilk, fresh ginger, and molasses. No butter, no oil. Moist crumb with bright orange zest and a cinnamon-sugar top.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Raspberry cranberry Jello ring mold with crushed pineapple, whole cranberry sauce, fresh raspberries, and walnuts. A festive, make-ahead holiday side or dessert with a jewel-toned shimmer.

Raspberry paradise pie with a chewy oat-walnut meringue shell holding thickened raspberries, topped with whipped cream and coconut. A gluten-free pie with a built-in granola crust that's crisp on top, chewy at the edges.

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.

Thai rice balls in sweet coconut milk made with rice flour and arrowroot, boiled then simmered in warm coconut sauce. A naturally gluten-free Southeast Asian dessert served hot.