I like a little something sweet after dinner—nothing rich, but a pleasant ending for the meal. My favorite is a bowl of fresh raspberries and one square of 85-percent dark chocolate. That may not be the kind of dessert you have in mind, so give one of these a test drive, and then try it out on your dinner guests.
Bon sweet appétit!
Roasted Cinnamon Pears(Serves 4)4 firm pears, peeled and cored
1 teaspoon organic ground cinnamon
Juice of 1/2 lemon
3 tablespoons cream sherry
Fresh blueberries, for garnish
Yogurt cheese, see recipe belowTo prepare:Preheat oven to 400ºF.
Peel, halve and core pears.
Cut into even-sized slices.
Arrange the slices in a single layer in a large baking dish.
Drizzle with lemon juice.
Dust with cinnamon.
Pour sherry around the edge of the baking dish.
Bake, until the pears are tender to the point of a toothpick, about 20 to 25 minutes. The baking time will depend on the ripeness of the pears.
Cool to room temperature.
Arrange slices attractively on a dessert plate.
Mound yogurt cheese in center.
Garnish with fresh blueberries.Yogurt Cheese1 quart non-fat, 2-percent, or regular plain yogurt
Grated zest of lemon, added just before serving
Small amount of Stevia, honey, or Sweet'N Low
1/2 teaspoon pure vanilla extract, per half-cup of yogurt cheeseTo prepare, at least 1 day before serving:Line a strainer set over a bowl with a damp, double-thickness of cheesecloth, or clean linen napkin.
Transfer yogurt into the strainer.
Cover with plastic wrap.
Refrigerate overnight.
Transfer the yogurt cheese, or curd, in the strainer to a clean container.
Cover.
Store in the refrigerator.
Discard the accumulated liquid in the bowl.
Whisk desired sweetener and flavorings into 1/2 cup of the yogurt cheese just before serving.
Blend well.
Taste and adjust the flavorings.Maple Syrup Baked Pineapple(Serves 4 to 6)1 ripe pineapple, skin and eyes removed
1/3 cup Grade B maple syrup
1 square 85-percent cocoa bean dark chocolate, shaved, for garnish
Yogurt cheese, see above recipe, or low-fat sour cream with grated zest of lemon
Fresh mint sprigsTo prepare:Preheat oven to 400ºF.
Remove the top, outer skin and all brown parts of pineapple with a long, sharp knife.
Cut along both sides of each row of “eyes” to remove them in a small, shallow wedge.
Cut pineapple in half lengthwise.
Remove the core.
Place each half, flat-side down, on the cutting board.
Cut crosswise into 1/2-inch-thick slices.
Arrange slices in a shallow baking dish.
Drizzle maple syrup over the pineapple.
Bake, until the pineapple is glazed on top and tender to the point of a fork, about 20 to 25 minutes.
Arrange overlapping slices on a dessert plate, serving the fruit hot, room temperature or cold.
Drizzle baking juices over fruit.
Top with yogurt cheese or sour cream and lemon zest.
Garnish with shaved dark chocolate and mint sprigs.Roasted Grapes With Cabrales Cheese(Serves 4)1/4 pound red seedless grapes
1/4 pound green seedless grapes
4 ounces Cabrales cheese
4 teaspoons honeyTo prepare:Preheat oven to 275ºF.
Wash grapes and pat dry.
Cut grapes into small clusters, about the size of a small apple.
Place the grapes on a baking sheet.
Bake, turning once or twice until the grapes have lost most of their moisture and are slightly caramelized, about 1½ hours. The clusters will keep their shape.
Cool to room temperature, but not cold.
Cut cheese into four slices.
Place in the center of large plates.
Allow cheese to warm to room temperature.
Arrange clusters of red and green grapes on the cheese.
Drizzle with honey.Thyme-Scented Panna Cotta With Strawberry Coulis(Serves 4)1 vanilla bean, split
2 cups plain non-fat yogurt
1 tablespoon clover blossom honey, plus extra, to taste
2 3- to 4-inch springs of fresh thyme, washed
1 packet unflavored gelatin
1/4 cup cold milk
Vegetable or almond oil, to prepare molds
1 pint fresh strawberries, for sauce, reserving 4 for garnishTo prepare:Slit the vanilla bean lengthwise with the tip of the knife.
Scrape the vanilla seeds into a bowl.
Add yogurt and honey.
Whisk, until blended.
Taste and correct the sweetness.
Add thyme sprigs.
Transfer the mixture to a heavy saucepan set over moderate-low heat.
Heat the yogurt, until it is too hot for your finger, but do not boil.
Remove the thyme sprigs.
Transfer yogurt to a bowl.
Whisk gelatin into the cold milk, to soften, in a small glass cup.
Set the cup in a pan of simmering water.
Once the gelatin has dissolved, quickly and vigorously whisk it into the warm yogurt.
Dampen a paper towel with vegetable or almond oil.
Wipe the inside of 4 1/2-cup or 3/4-cup molds, or custard cups.
Set the prepared molds on a baking sheet.
Evenly divide the panna cotta among them.
Cover with plastic wrap.
Refrigerate overnight.To serve:Add all but 4 perfect strawberries to a food processor.
Purée.
Sweeten with honey, to taste.
Reserve perfect berries for garnish.
Run the point of a thin knife around the edge of each mold to loosen.
Invert each mold onto a cold dessert plate.
Shake to release the panna cotta.
Spoon strawberry sauce on and around the panna cotta.
Garnish with a strawberry.
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