Cook easy French dessert recipes in your own kitchen. Here are the most popular dessert recipes for the week of June 2, 2008.
This is the basic, classic version of the sable cookie recipe. It can be varied in so many ways, from adding a flavored cream filling to spicing the batter. Make your own signature sable recipe or enjoy it the traditional way - vanilla.
Homemade French Rum Sauce brings fantastic tropical flair to the classic banana tarte.
These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they’re versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They’re equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique.
Borrowing from chocolate-covered blueberries, Blueberry Wine Coulis makes a unique, flavorful accompaniment this dense, fudge cake.
Quatre Quarts translates into “four fourths” and is a traditional French pound cake. Some creative liberties have been taken here with the addition of vanilla and dried cherries.
Chocolate and pistachio is a favorite flavor combination in France. Make sure to shave the chocolate into thick strips so it doesn’t disappear during the mixing phase.
Wine-poached figs are exceptional when served with a scoop of Lemon Sorbet. Make the presentation special by serving the dessert in a frozen martini glass and topping it with a frosted lemon peel spiral.
Typically, nougat is a chewy, whipped, egg white-based candy. This black nougat recipe couldn’t be farther from the classic version. In this recipe, two varieties of honey reduce into a dark – not black, like the name suggests – nut-studded brittle.
This recipe for Peches Melba (Melba Peaches) uses an often neglected and little known cooking technique called white poaching to keep the peaches firm. When white poaching, the ingredients are brought to barely a simmer and then the whole pan is removed from the heat. The hot mixture stays in the pan for a time, gently cooking in its own heat as it cools. The result is perfectly cooked, and never mushy.
This fresh sorbet is the perfect dessert for a tropical meal.
