Bon Appetit Desserts (133 page)

10 whole cloves

Ginger Whipped Cream (see recipe)

Stir cider, sugar, allspice, and cloves in saucepan over medium heat until sugar dissolves. Remove from heat, cover, and let steep 1 hour. Strain mixture into 8×8×2-inch metal baking pan. Freeze until edges begin to set, about 1 hour. Whisk; freeze again until mixture is slushy, about 1 hour. Whisk again to blend well. Freeze without stirring until granita is frozen solid, at least 3 hours or overnight. Using fork, scrape granita until entire mixture is mass of crystals. Cover and freeze until ready to serve.

Scoop granita into 6 chilled glasses. Top with Ginger Whipped Cream.

Ginger Whipped Cream

Crystallized ginger adds spice to whipped cream. This topping is also nice on pie—especially pumpkin or apple—but you’ll want to double the recipe.
Makes about 1 cup

½ cup chilled heavy whipping cream

1 tablespoon (packed) dark brown sugar

2 tablespoons minced crystallized ginger

Beat cream and sugar in medium bowl until peaks form. Fold in ginger.

DO AHEAD
:
Can be made 8 hours ahead. Cover and refrigerate. Before serving, rewhisk to thicken, if necessary.

Lime Granita with Candied Mint Leaves and Crème Fraîche

For an eye-catching presentation, serve this tart granita in little bowls made out of lime halves. To prepare the “bowls,” cut the limes in half, snip the membranes with kitchen scissors, and scrape out the pulp with a grapefruit spoon (which has serrated edges). The candied mint leaves are a lively garnish.
6 servings

2 cups water

1 cup sugar

½ cup fresh lime juice

¼ cup sugar

12 fresh mint leaves, washed, patted dry

1 large egg white, beaten until foamy

½ cup crème fraîche or sour cream

1½ tablespoons powdered sugar

GRANITA
: Bring 2 cups water and sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11×7×2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours.

DO AHEAD
:
Can be made 2 days ahead. Cover and keep frozen.

CANDIED MINT LEAVES
: Place sugar on small shallow plate. Brush both sides of 1 mint leaf lightly with egg white; dredge in sugar. Transfer mint leaf to rack. Repeat with remaining mint leaves. Let mint stand at room temperature until dry, about 3 hours.

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

CRÈME FRAÎCHE
: Mix crème fraîche and sugar to blend.

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

Using fork, scrape granita until entire mixture is mass of crystals. Spoon granita into bowls; drizzle with crème fraîche, garnish with candied mint leaves, and serve immediately.

Cranberry Granita with Orange Whipped Cream

You already know just what to do with that leftover Thanksgiving turkey—but how about the cranberry sauce? With very little effort, you can transform it into a delicious dessert. This granita is tart and nicely spiced; it’s topped with a sweet orange syrup and orange-flavored whipped cream.
6 servings

2 cups cranberry juice cocktail

½ cup plus 2 tablespoons sugar

¼ teaspoon (scant) ground cloves

1½ cups cooked cranberry sauce

½ cup orange juice

1½ teaspoons finely grated orange peel

¾ cup chilled heavy whipping cream

Bring cranberry juice, ½ cup sugar, and cloves to boil in small saucepan, stirring often. Puree cranberry sauce in processor; add juice mixture and blend. Pour mixture into 8×8×2-inch glass baking dish; freeze until firm, at least 4 hours.

Boil orange juice and remaining 2 tablespoons sugar in small saucepan until reduced to ¼ cup, stirring occasionally, about 4 minutes. Mix in orange peel. Cool orange syrup.

Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Using fork, scrape granita until entire mixture is mass of crystals. Mound generous ½ cup granita to 1 side in each of 6 glasses. Mound ¼ cup whipped cream on opposite side of granita in each glass. Drizzle remaining orange syrup over whipped cream in each.

Watermelon-Lemonade Ice Pops

What could be more refreshing than frozen watermelon-flavored lemonade? For the best-tasting results, wait until prime watermelon season, which lasts only from mid-June through late August. For a fun twist, freeze the mixture in ice cube trays and use the cubes in a pitcher of lemonade.
Makes 8

2 cups (packed) finely chopped seeded watermelon

¾ cup frozen lemonade concentrate (half of 12-ounce can), thawed

3 tablespoons sugar

Pinch of salt

Combine all ingredients in processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each ¼- to ⅓-cup capacity). Insert ice pop covers and sticks. Freeze until firm, at least 4 hours and up to 5 days.

Apple Cider and Rosemary Ice Pops

Ice pops aren’t just for summer. These have intense autumnal flavor, thanks to the whole spices and just a bit of apple cider vinegar.
Makes 12

4 cups apple juice

½ cup water

½ cup sugar

2 tablespoons chopped fresh rosemary

1 cinnamon stick, broken in half

2 whole cloves

4 teaspoons apple cider vinegar

¼ teaspoon vanilla extract

Combine apple juice, ½ cup water, sugar, rosemary, cinnamon, and cloves in saucepan. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 3½ cups, 20 to 25 minutes. Strain into 4-cup measuring cup; cool to room temperature. Stir in vinegar and vanilla. Divide among 12 ice pop molds (each ¼- to ⅓-cup capacity). Insert ice pop covers and sticks. Freeze until firm, overnight or up to 5 days.

Royal Blueberry Ice Pops

Here’s a frozen treat you don’t have to feel guilty about: It’s mostly berries and yogurt, plus some honey and sugar. And that vivd blue color? It’s all natural.
Makes 8