Cookthink

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.

Dark Chocolate Ice Cream With Cocoa Nibs

I've become nibs obsessed. Who wouldn't like tiny bits of crunchy chocolate? This is intensely chocolate with bits of nibs that aren't jarringly crunchy (thanks to the chilling process) and a rich, creamy texture. Read more about this recipe at Coconut & Lime.

Mango, Blueberry And Ginger Salad

Sweet tropical mangoes, ripe but tamer blueberries, spicy ginger and tart lime juice are a match made in heaven. Have this versatile salad for lunch with cottage cheese, topped with whipped cream as dessert, or alongside roasted pork tenderloin.

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.

Stewed Rhubarb With Ricotta

This Italian-inspired dessert is adapted from one in the May 2008 issue of Saveur. I've never really thought about pairing sweet and sour rhubarb with earthy ricotta, but the match works beautifully. The stewed rhubarb is delicious with ice cream, too.

Rhubarb Syllabub

White port is a lovely dessert sipping wine to have on hand, and I like the flavor of it in this dish. However, it can be tricky to find. If you can’t find it, use a good drinking sherry or even a nice dessert wine. Read more about this recipe at Cook & Eat.

Spicy Rhubarb Compote

Spoon this rhubarb-as-condiment compote over grilled duck or chicken breast, pork tenderloin or even burgers. Try different citrus zests (orange, lemon, lime) or different spices (cinnamon, clove, cardamom) for variation.

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.

Strawberries With Reduced Balsamic And Black Pepper

This is an Italian classic. For good reason: the rich tartness of the balsamic and the spice of the freshly ground black pepper pick up and highlight those same qualities in the strawberries, isolating and enhancing the strawberries' inherent fruity sweetness.

Strawberries With Yogurt And Honey

This is a healthier, less indulgent take on the Wimbledon favorite of strawberries and cream. What the yogurt can't match in richness it makes up for in clean tangy flavor. Honey adds a floral sweetness to the strawberries.

Tayberry Sherbet

Tayberries aren’t overly sweet, and keep their tartness even when quite ripe -- just right for a beautiful deep magenta sherbet. You can substitute half blackberries and half raspberries for a very similar color and flavor. Read more about this recipe at Cook & Eat.

Summer Fruit Soup

This refreshing and light dessert is welcome even after a big meal. It can be made with either fresh or frozen berries. This soup is delicious served with crème fraîche or vanilla yogurt -- or as a warm dessert with ginger cookies. Read more about this recipe in Jesse Ziff Cool's Simply Organic cookbook.