Bon Appetit Desserts (119 page)

Pink Peppercorn Pavlovas with Strawberries, Vanilla Cream, and Basil Syrup

This airy dessert—light meringue shells that are traditionally topped with fresh fruit—was created to honor Anna Pavlova, a Russian ballerina. In this modern take on the classic recipe, crushed pink peppercorns lend a slight floral note to the meringues.
Makes 6

⅓ cup (packed) fresh basil leaves

½ cup light corn syrup

4 large egg whites, room temperature

1 cup sugar, divided

1½ teaspoons cornstarch

½ teaspoon white wine vinegar

1 tablespoon pink peppercorns, lightly crushed

1 1-pint container strawberries, hulled

2 tablespoons sugar

¾ cup chilled heavy whipping cream

1 tablespoon sugar

½ vanilla bean, split lengthwise

1 1-pint container strawberries, hulled, sliced Fresh basil leaves

BASIL SYRUP
: Blanch basil leaves in small saucepan of boiling water 30 seconds. Drain and transfer basil to bowl of ice water to cool. Drain and squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring basil syrup to room temperature. Strain syrup through sieve into small bowl; discard solids in strainer.

MERINGUES
: Position rack in center of oven and preheat to 375°F. Firmly trace six 2½-inch circles on parchment paper, spacing apart. Invert paper onto baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add ¾ cup sugar, beating until medium-firm peaks form. Mix remaining ¼ cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in vinegar. Fold in peppercorns. Divide meringue equally among circles, mounding and filling circles completely. Bake meringues 10 minutes. Reduce oven temperature to 325°F and continue baking until outsides are dry, about 30 minutes. Turn oven off and keep meringues in oven with door closed for 30 minutes. Open door slightly and let meringues cool in oven until almost completely dry in center, about 30 minutes longer.

DO AHEAD
:
Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.

STRAWBERRY COULIS
: Puree berries and sugar in processor until smooth.

VANILLA CREAM
: Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using electric mixer, beat cream until soft peaks form.

DO AHEAD
:
Coulis and vanilla cream can be made 6 hours ahead. Cover separately and chill.

Place small dollop of vanilla cream in center of each of 6 plates. Spoon circle of strawberry coulis around vanilla cream. Top each with 1 meringue. Spoon generous amount of vanilla cream atop meringues. Top with sliced strawberries and fresh basil leaves. Drizzle basil syrup over and serve.

Pears in Honey and Pine Nut Caramel with Artisanal Cheese

This extraordinary dessert is both sweet and savory: Pear halves are cooked in a butter-honey caramel sauce, then topped with artisanal cheese and sea salt-dusted pine nuts bathed in caramel. Any variety of pears can be used in this recipe, but Bosc pears hold up especially well because of their firm texture. You can use whatever artisanal cheese you like, such as Point Reyes Original Blue, Humboldt Fog, dry Monterey Jack, sheep’s-milk ricotta, tangy soft fresh goat cheese, or another local cheese. Head to your local farmers’ market or a well-stocked cheese shop and get some good recommendations (and, ideally, a few tastes) from a knowledgeable cheesemonger.
6 servings

¼ cup (½ stick) unsalted butter

3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored

3½ tablespoons mild honey (such as orange blossom or clover)

4 ounces artisanal cheese, sliced or crumbled, room temperature

3 tablespoons pine nuts

Pinch of fine sea salt

Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add pear halves, cut side down, to skillet. Drizzle honey over pears and swirl pan slightly to blend butter and honey. Reduce heat to medium, cover, and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.

Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce and nuts over pears and serve.

Warm Spiced Plums with Honey Cream

A little heat and sugar is all that’s needed to get the plum juices flowing in this simple dessert, and a touch of cinnamon adds nice spice. Begin making the honey cream at least six hours ahead, since it takes time to thicken. Try any extra with oatmeal, waffles, or fresh fruit.
4 servings

1½ cups half and half

3 tablespoons low-fat (2%) buttermilk

3 tablespoons honey

2 pounds ripe plums, halved, pitted, cut into ¾-inch-thick wedges

½ cup sugar

½ teaspoon (scant) ground cinnamon

Whisk half and half, buttermilk, and honey in medium glass bowl to blend. Let stand, uncovered, in warm place until thick, at least 6 hours or overnight. Chill until ready to serve.

DO AHEAD
:
Can be made 1 week ahead. Keep chilled.

Heat large skillet over medium-high heat. Add plums and sugar; stir until sugar dissolves and forms glaze and plums are tender, about 8 minutes. Sprinkle cinnamon over plums. Spoon into bowls. Pour honey cream over.

Baked Pears with Honey and Ginger

This dessert is truly elegant, yet it couldn’t be easier to make. Honey, brown sugar, lemon, and ginger coat the pears as they bake, then melt into a warm, delicious sauce.
8 servings

Nonstick vegetable oil spray

8 firm but ripe Bartlett pears, peeled, halved, cored

1 cup (packed) golden brown sugar

3 teaspoons ground ginger

6 tablespoons honey

3 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peel

10 tablespoons (1¼ sticks) unsalted butter, divided

Vanilla frozen yogurt or vanilla ice cream

Fresh mint sprigs (optional)

Lemon peel strips (optional)

Preheat oven to 375°F. Spray 2 large ovenproof skillets with nonstick spray. Arrange half of pears, cut side down, in each skillet. Sprinkle ½ cup brown sugar and 1½ teaspoons ginger over pears in each skillet. Mix honey, lemon juice, and grated lemon peel in small bowl. Drizzle over pears in each skillet, dividing equally. Dot pears with 6 tablespoons butter total.

Place skillets with pears in oven and bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes. Turn pears over. Bake 5 minutes longer. Remove pears from oven.

DO AHEAD
:
Can be made 1 day ahead. Cool. Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375°F oven 15 minutes before continuing.

Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer; whisk in remaining 4 tablespoons butter. Spoon over pears. Place 1 scoop frozen yogurt or ice cream alongside. Garnish with mint and lemon peel strips, if desired.

Maple-Pecan Baked Apples

Eating baked stuffed apples is like opening a gift: It’s fun to find out what goodies are hidden inside. Spiced pecans, raisins, and coconut fill these apples, and as they bake, maple syrup, butter, and apple juice form a luscious pan sauce. The apples are great served with vanilla ice cream.
6 servings