Dessert/7 recipes

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

Chilled peaches in sweet white wine syrup with lemon juice. An elegant, four-ingredient French-style dessert that comes together in minutes.

The original Derbyshire classic: flaky puff pastry spread with strawberry jam and topped with a soft, buttery almond egg custard. Not a tart. A proper Bakewell pudding.

Frozen peach mousse made with fresh peach puree, egg yolk custard, peach schnapps, and whipped meringue. A light, elegant no-cream summer dessert.

Creamy peanut butter fudge made in just 15 minutes with brown sugar, marshmallows, and vanilla. No candy thermometer stress, just smooth, melt-in-your-mouth squares.

Chocolate tile cake with a flourless souffle cake layered with whipped truffle cream and covered in handmade chocolate tiles. A stunning, multi-component French-style showpiece dessert.

Glazed chocolate mint cookies: thin, crisp rolled cookies made with melted mint chocolate chips in the dough, then half-dipped in a glossy mint chocolate glaze. Like a homemade Thin Mint.

A silky baked custard made with just 4 ingredients: mint chocolate chips, milk, sweetened condensed milk, and eggs. Cooked in a gentle water bath for a spoonable, minty chocolate treat.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

Frozen chocolate mousse ring with kirsch-soaked strawberries. Bittersweet chocolate mousse set in a mold, unmolded, and filled with macerated berries and whipped cream.

Palatschinken are thin Austrian and German pancakes filled with melted chocolate and powdered sugar, then rolled and dusted. Classic European dessert ready in 30 minutes.

Brown bag French apple pie: a cinnamon-spiced apple pie with a buttery streusel top, baked inside a paper bag that traps steam for meltingly tender apples and a crisp, golden crumb. No top crust needed.

Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.

Chocolate mint sticks: a fudgy almond-chocolate brownie base, a cool peppermint buttercream middle, and a glossy chocolate glaze on top. Three layers of mint-chocolate in neat little bars.