Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.
Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.
Elegant cranberry twist on Peach Melba with poached peach halves, vanilla ice cream, and a pureed cranberry-kirsch sauce. A stunning dinner party dessert served in stemmed glasses.
Baked bananas in a Caribbean-style rum caramel sauce with fresh orange juice, cinnamon, nutmeg, and vanilla. A simple, warm dessert inspired by Grenada.
Pineapple snow with custard sauce: a light, fluffy gelatin dessert whipped with egg whites and pineapple juice, served with vanilla custard. Low-fat and diabetic-friendly.
Fresh pineapple rings nestled in a chilled vanilla-honey sauce set with agar flakes. A light, elegant fruit dessert that's naturally dairy-free and comes together in 35 minutes.
Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.
Peach ice cream crown cake stacks vanilla ice cream and ladyfingers in a springform mold, finished with sliced peaches and a glossy white wine sauce. A no-bake summer showstopper.
Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.
Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.
Seasonal fresh fruit drizzled with a creamy orange-honey yogurt sauce made with orange zest, fresh juice, honey, and vanilla. Diabetic-friendly, endlessly adaptable, and ready in minutes. A light dessert for any time of year.
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