These delicious desserts are not only elegant-looking and delicious, they’re also very quick to make. They’re perfect for a weeknight meal or when you’re having guests. They include a scrumptious tiramisu and a chocolate treat you can serve in a martini glass…
I use Bosc pears for this recipe—they hold their shape well when poached—but you can use any type of pear. A quick way to remove the pear core is to scoop it out with a teaspoon. A cinnamon stick can be used instead of a vanilla bean.
2 ripe medium-sized Bosc pears
4 cups water
1 vanilla bean
4 whole cloves
½ Tablespoon sliced almonds
1 cup sour cream (regular or reduced-fat)
½ teaspoon almond extract
2 Tablespoons brown sugar
Cut the pears in half, and remove the cores. Place halves, flesh-side down, in a saucepan, then add the water, vanilla bean and whole cloves. Add more water if necessary to make sure that the pears are covered. Bring the water to a simmer, and gently cook for 15 minutes.
While the pears poach, place the almonds in a small skillet. Sauté over medium heat until the almonds turn a golden color, about one minute. Watch them—they burn easily. In a bowl, mix together the sour cream, almond extract and brown sugar.
Remove the pears with a slotted spoon to four dessert plates, placing them skin-side down. Cool several minutes. When cooled, place a spoonful of the cream mixture in the center of each pear half. Sprinkle the almonds on top. Serves four.
You can substitute any flavor ice cream or chips. Mint chocolate-chip ice cream is especially refreshing after a meal. Work quickly to keep the ice cream from becoming too soft. Thin chocolate wafers can be found in most supermarkets, but any thin cookie can be used.
½ cup (about 3 ounces) semi-sweet chocolate chips
16 round chocolate wafers (about 2 inches in diameter and ? inch thick)
2 cups mint chocolate-chip ice cream (regular or reduced-fat)
Place the chocolate chips in a microwave-safe bowl, and microwave on high for one minute. Remove and stir. If the chips are not completely melted, microwave a few seconds more. Place the chocolate wafers on a countertop, flat-side up. Fill a one-quarter-cup measuring cup with ice cream, and spoon it onto the flat side of the cookie. Spoon one-quarter cup of ice cream onto seven more cookies. Cover with the remaining eight cookies, flat-side down. Gently press the cookies together until the ice cream comes to the edge. Smooth the edges with the back of a spoon so that they look neat. Take a spoonful of melted chocolate, and swirl it on top of each sandwich. Place the sandwiches in the freezer for at least one hour to harden. Serves four (two sandwiches each).
You can buy ready-made angel food cake in the supermarket’s bakery department. Chocolate can be grated or chopped in a food processor. Chocolate sprinkles can be used as a quick substitute.
4 slices ready-made angel food cake, about one-inch wide
¼ cup brewed coffee
2 Tablespoons sugar
1 cup ricotta cheese (regular or reduced-fat)
1 cup vanilla yogurt (regular or reduced-fat)
1 teaspoon vanilla extract
¼ cup grated dark chocolate
Cut the angel food cake into one-inch cubes. Divide the cubes among four small dessert bowls. Mix the coffee and sugar together until the sugar dissolves. Spoon the coffee over the cake in each bowl. Gently toss the cake in the coffee to make sure that all sides absorb the coffee. Beat the ricotta cheese and yogurt together until smooth. Add the vanilla extract, and beat again. Spoon the mixture over the cake in the four dishes. Sprinkle grated chocolate on top. Serves four.
Serve this lightly alcoholic treat in a martini glass. You can buy pineapple cubes in the produce department.
3 ounces semisweet chocolate
2 Tablespoons sugar
¼ cup water
1 teaspoon vanilla extract
4 cups fresh pineapple cubes
1½ ounces tequila (one jigger)
Break the chocolate into small pieces, and place in a saucepan with the sugar and water. Bring the mixture to a simmer, and melt the chocolate. Continue to simmer without boiling (it will become grainy if boiled), stirring constantly, until the sauce thickens, about two minutes. Stir in the vanilla extract. Place bite-size pineapple cubes in a bowl, and add the tequila. Toss well. Divide the pineapple and tequila among four martini glasses. Drizzle the chocolate sauce over the pineapple. Serves four.
Look for lemon curd in the jam section of the supermarket. Individual small pastry shells can be found in many supermarkets. These tartlets freeze well. Defrost at room temperature.
2 ounces dark chocolate
4 small tart shells (about 2 to 3 inches in diameter)
6 Tablespoons ricotta cheese (regular or reduced-fat)
6 Tablespoons lemon curd
Mint sprigs, for garnish
Microwave the chocolate on high for 30 seconds. Stir. If not melted, return the chocolate to the microwave for 10 seconds more. Coat the bottom of each tart shell with chocolate, and refrigerate until hardened. Place the ricotta cheese in a food processor, and mix until smooth. Add the lemon curd, and mix again. Spoon the mixture into the tart shells. Store in the refrigerator until needed. The tartlets can be made a day ahead. Add a mint sprig. Serves four.
