Bon Appetit Desserts (124 page)

DO AHEAD
:
Can be made 2 hours ahead. Let stand at room temperature.

Bittersweet Chocolate-Orange Fondue

Fondue originated in Switzerland and gained fame in America during the 1970s. Simple to make and fun to eat, this chocolate version is spiked with Grand Marnier and grated orange peel, then served with skewers and an array of fresh and dried fruit and bits of cake as dippers. So none of it gets cooked away, don’t allow the fondue to simmer once the final amount of liqueur is added.
4 servings

⅓ cup heavy whipping cream

1½ teaspoons (packed) finely grated orange peel

8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 tablespoons Grand Marnier or other orange liqueur, divided

8 1-inch pieces pound cake

8 1-inch pieces angel food cake

8 strawberries, hulled

2 kiwis, peeled, each cut into 4 rounds

1 small pear, cored, cut into 1-inch pieces

1 large banana, peeled, cut into 8 rounds

1 orange, peel and white pith removed, cut into sections

8 dried Calimyrna figs

8 dried apricot halves

Bring cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and whisk in remaining 2 tablespoons Grand Marnier.

Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.

Raspberry-Apricot Compote with Champagne and Lemon Verbena

Lemon verbena, an herb with a lovely lemon perfume flavor, can be found at some farmers’ markets and at nurseries. Fresh peaches would be wonderful here in place of the apricots (you’ll need to use about four). If you don’t want to pop open a bottle of Champagne just for the compote, feel free to substitute
cava
(Spanish sparkling wine), Prosecco or Moscato d’Asti (Italian sparkling wines), or even Sauvignon Blanc. This would be delicious served with the Lemon Cream Tart (page 272).
8 servings

¼ cup brut Champagne

2 tablespoons sugar

1 teaspoon minced fresh lemon verbena or fresh tarragon

2 ½-pint containers raspberries

8 apricots, halved, pitted, cut into ½-inch pieces

Stir Champagne, sugar, and lemon verbena in medium bowl until sugar dissolves. Fold in berries and apricots.

DO AHEAD
:
Can be made 1 hour ahead. Cover and chill.

Warm Rhubarb Compote with Walnut-Coconut Crunch

This super-quick dessert can be assembled in less than half an hour, but it’s also a great make-ahead treat. Unsweetened flaked organic coconut is available at natural foods stores and specialty foods stores.
4 servings

4 cups ½-inch pieces trimmed fresh rhubarb (about 1 pound)

⅔ cup plus 5 tablespoons sugar

¼ cup crème de cassis (black currant liqueur) or Chambord (black raspberry liqueur)

½ cup walnut pieces

½ cup ¼-inch-thick strips unsweetened flaked organic coconut

⅔ cup plain Greek-style yogurt

Wildflower honey

Bring rhubarb, ⅔ cup sugar, and crème de cassis to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to low; cover and simmer until rhubarb is soft, about 10 minutes. Cool slightly.

DO AHEAD
:
Can be made 1 day ahead. Cover and chill. Rewarm, if desired.

Place walnuts and remaining 5 tablespoons sugar in medium nonstick skillet. Stir constantly over high heat until sugar melts and turns deep amber color, about 3 minutes. Remove from heat. Add coconut and stir until well combined, about 30 seconds. Press onto bottom of skillet. Cool in skillet. Break walnut-coconut crunch into shards.

DO AHEAD
:
Can be made 1 day ahead. Store airtight at room temperature.

Divide rhubarb compote among 4 large wineglasses. Spoon dollop of yogurt atop compote, drizzle with honey, and top with walnut-coconut crunch.

Rhubarb and Strawberry Compote with Fresh Mint

This versatile springtime compote is great over waffles, pancakes, vanilla ice cream, and angel food cake or pound cake.
Makes about 3 cups

3 cups ½-inch pieces trimmed fresh rhubarb (about 13 ounces)

¾ cup sugar

¼ cup water

1 1-pint container strawberries, hulled, halved

2 tablespoons chopped fresh mint

Combine rhubarb, sugar, and ¼ cup water in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

DO AHEAD
:
Can be made 4 hours ahead. Cover and keep chilled.

Ginger Yogurt with Berries and Crunchy Caramel

This makes a wonderful brunch dish as well as a light, refreshing dessert. The berries and yogurt can be put together a few hours ahead. Fifteen minutes or so before the meal, make the caramel and pour it over the berries; it needs to harden for a few minutes before being served.
6 servings

5¼ cups plain Greek-style yogurt (about 42 ounces)

¾ cup minced crystallized ginger

1 ½-pint container raspberries

1 ½-pint container blackberries

1 ½-pint container blueberries

1 1-pint container strawberries, hulled, halved (quartered if large)