Dessert recipe collection

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

A simple and delicious Christmas pudding made with dried figs, tapioca and toasted walnuts.

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Satisfy your sweet tooth with this decadent pie that's fun to make and enjoy.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Silky pumpkin mousse with warm spices and caramel, set with gelatin for airy texture. Elegant make-ahead dessert that tastes like autumn in a glass.

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

This mousse is very quick and simple, and very tasty!

Rainbow meringue torte: four crisp meringue discs layered with chocolate, mint chip, and strawberry ice cream, topped with whipped cream and toasted almonds. A make-ahead frozen showpiece dessert.