Desserts

Ingredients

Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.

 

A lush, yet light dessert that's much better if made a day ahead. Take a bit of fig on the tip of your fork, sweep it through the mascarpone and pop it into your partner's mouth. Mascarpone is a dense, creamy fresh cheese from Italy. If it isn't available, whip some heavy cream and flavor it with vanilla. Use organic ingredients if possible.

This is a French classic.

Inspired by an old 19th-century American recipe, these golden peaches or nectarines are stained crimson by port wine and served in an intense vanilla cream drizzled with their ruby cooking syrup. Do two to three days ahead and keep chilled. Assemble at the picnic site.

This rich custard reminds us of good vanilla soft-serve.

This is my tried-and-true classic pastry recipe, the one I've been using in my Paris kitchens for more than 20 years. It is easy as - can one say it - pie. I find that once a cook is confident with pastry making, he or she is ready to attack just about anything. For great pastry, you need chilled ingredients and you must work swiftly, without hesitation.

This is one of the most sensual desserts I know. It's a cross between soft ice cream and rich custard. Serve it with dicings of ripe mango.