Dessert/5 recipes

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

Deep-fried cranberry jelly fritters with a light, crispy batter. Canned cranberry jelly gets cut into strips, dredged, battered, and fried golden. A quirky, crowd-pleasing holiday snack.

This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly.

Applesauce fudgy brownies use applesauce, egg whites, and a splash of Kahlua to slash the fat without losing the dense chew. Cocoa-forward, peanut butter accent, no oil.

Classic French chocolate mousse with Cognac, semi-sweet chocolate melted with coffee, and stiff egg whites folded in for airy richness. Unmolded and served with whipped cream.

Baked fruit parcels with fresh apricots, apple, and pineapple wrapped in foil with fruit juice. A light, naturally sweet dessert with no added sugar.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.

Curach is a traditional Irish dessert layering toasted oatmeal, honey-whiskey whipped cream, and fresh raspberries. A no-bake treat in 30 minutes that's pure Celtic indulgence.

Frozen peach mousse with fresh peaches, whipped cream, and almond extract. A silky, no-churn frozen dessert with just four ingredients and no ice cream maker needed.

Vintage gelatin dessert layered with whipped cream, fresh pineapple, strawberries, and chopped nuts in a light, mousse-like frozen parfait.

Rich homemade chocolate sauce made with unsweetened chocolate, butter, and evaporated milk. Smooth, glossy, and stores in the fridge for weeks.

French chocolate pots de creme: silky individual chocolate custards made with heavy cream, semi-sweet chocolate, egg yolks, and a hint of Kahlua. The classic French dinner-party finale, no oven required.

Poached mangoes in brown sugar and cinnamon syrup served over vanilla ice cream. A warm tropical fruit dessert that comes together in 30 minutes.

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.