Cookthink

This is wonderful accompanied by poached pears, served chilled or warm, and a dollop of whipped cream. Read more about this recipe in Denise Landis' Dinner for Eight.

Sliced Oranges With Pomegranate Caramelized Walnuts

Rich red pomegranate and bright orange...well, oranges...make for a vibrant and simple dessert. Now that pomegranate juice is available in bottles, this dish can be done all through the winter. This recipe is part of The Barbara Kafka Dessert Anthology.

Extra Smooth And Fluffy Strawberry Sorbet

Rather than using a simple syrup, this recipe calls for an Italian meringue. Although it is complicated to make, the resulting sorbet is divine. The same procedure will work with other fruit purées. This recipe is part of the Barbara Kafka Dessert Anthology.

Simmered Fresh Apricots And Cherries

This compote goes well on pound cake, plain cookies, waffles, pancakes, crepes and even regular old breakfast toast. We love to drizzle a little of it on top of chocolate desserts, especially those with some spice to them.

Chilled Strawberries With Warm Rhubarb Compote

Rhubarb compote recipes often overcompensate for the rhubarb's astringency by calling for too much sugar. We like a tart compote because we usually pair it with something sweet in its own right (or rich and meaty). So stew the rhubarb with the 3/4 cup of sugar and add more at the end if you need it.

Pear Gelato

Sticking with the natural sweetness of the fruit and just a bit of sugar yields a light ice cream with intense pear flavor. Read more about this recipe at Cook & Eat.

Dark Hot Chocolate With Vanilla Cream

A general proportion to follow for a single serving of this rich hot chocolate is 6 tablespoons of the dark chocolate cream to 1 cup of milk and 2 tablespoons of sugar. Read more about this recipe at the Washington Post.

Ginger Ice Cream

Fabulously rich, with the contrast of the fresh ginger bite. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Strawberries Tossed In Peppered Raspberry Vinegar

While the usual routine calls for balsamic vinegar, I have often used this recipe in my classes. Students can't believe that it will be good, and it's spectacularly good. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.