Dessert Recipe: Bananas Foster

When those ice cream cravings hit, there's a simple topping that adds some warmth, bitterness, and some complexity to a simple bowl of Ben & Jerry's: Bananas Foster. Even better, if you aren't feeling the ice cream, this dish can also be served over some French toast for breakfast.

This warm, gooey, slightly alcoholic topping is actually incredibly easy to make. The ingredients are always in season, and it's also a nice way to make a simple bowl of ice cream look very fancy. Flambe the dish for added flare. Just be careful to not burn anything down! Keep reading below for the recipe...

Bananas Foster

(makes 4 servings)

Ingredients

• 1 stick butter
• 1 cup packed dark brown sugar
• 1/2 cup heavy cream
• 1/2 cup dark rum
• 1/4 cup banana liquor
• 2 whole bananas sliced into quarters
• 1/2 cup chopped walnuts or pecans
• a dash of cinnamon

Directions

1. In a large frying pan, melt the butter over low heat.
2. Stir in the brown sugar and cinnamon until the sugar dissolves.
3. Add heavy cream and stir until incorporated.
4. Add the banana liqueur and stir.
5. Add the bananas and cook until they begin to soften and brown. Stir to make sure they don't burn.
6. Meanwhile, in a separate pot, add the rum and let warm on low heat.
7. Once the rum is slightly warmed or steaming, turn both flames off on the stove, then pour the rum over the banana mixture.
8. Use a long match (or light the flame again and slightly tip the pan to the flame, but honestly a match is probably safer) to ignite the alcohol in the pan.
9. Shake the pan occasionally to calm the flame down slightly. Once the flames burn themselves out, serve immediately over vanilla ice cream or French Toast.
10. Enjoy!

Dessert Recipe: Baked Apples Topped With Pomegranate Curd

One seasonal dessert that's a tried & true classic is the baked apple. Cored, and filled with various spices or juices, this humble little treat is packed with flavor. 

Go for Granny Smith apples to add a sweetness that's subtle but not overwhelming. Then let the pomegranate curd do its work. This fruity topping adds its own unique flavor that perfectly complements the apple. Keep reading below for the recipe... 

Baked Apples Topped with Pomegranate Curd

(makes 8 servings)

Ingredients

BAKED APPLES

• 8 small granny smith apples, tops removed and cored
• 3/4 cup chopped pecans
• 1 bottle pomegranate juice
• 3/4 cup apple cider
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup butter, cut into pieces

POMEGRANATE CURD

• 1/4 cup cornstarch
• 2 tablespoons sugar
• 1 tablespoon water
• 2 large egg yolks
• a pinch of kosher salt
• 2 cups unsweetened pomegranate juice
• 2 tablespoons unsalted butter

Directions

1. Place the pecans on a baking sheet and toast in the oven at 350F for 10 to 12 minutes. Once done, raise the temperature to 400F
2. In a saucepan, cook the pomegranate juice over medium-high heat, stirring often, about 20 minutes or until reduced to 1/2 cup.
3. Remove from heat, and stir in the apple cider. Pour the cider mixture into a lightly greased 18" square baking dish.
4. Stir together brown sugar, cinnamon, salt, pepper, and the toasted pecans.
5. Spoon the pecan mixture into the apple cavities, pressing down and mounding on the tops.
6. Arrange the apples in the baking dish with the cider mixture, placing the tops back on for added effect.
7. Bake apples for 30 minutes, or until the apples are tender and the sauce slightly thickened.
8. Meanwhile, whisk together the cornstarch, sugar, water, egg yolks, and salt for the pomegranate curd.
9. Place the unsweetened pomegranate juice in a pot and bring to a simmer over medium-low heat.
10. Pour 1/4 cup of the pomegranate juice into the egg mixture, whisking constantly to combine.
11. Slowly continue to add the hot juice, incorporating it into the egg mixture until the egg mixture is very warm to the touch.
12. Pour the egg mixture back into the pot, whisking constantly.
13. Cook gently, stirring constantly to avoid lumps.
14. Whisk in the cold butter, then remove from heat and transfer to a separate container to let cool.
15. Once apples are done baking, remove from oven and allow to stand for 10 minutes.
16. Spoon the curd over the apples (under the tops), and optionally also spoon some sauce from the baking pan over the apples.
17. Enjoy!

Dessert Recipe: Red Wine Poached Pears

For an absolutely rich, decadent dessert try something wonderfully fruity: red wine poached pears! This is a great, simple recipe that only takes some mixing, a little heat, and some time. this delightful, sexy, aromatic dessert will absolutely melt in your mouth and give you just the right hints of sweetness and tartness with a little acidity to keep you asking for more. Keep reading below for this amazing recipe...

Red Wine Poached Pears

Ingredients

• 6 firm pears, peeled, cored, and rubbed with fresh lemon
• 2 bottles red wine
• 1 teaspoon whole cloves
• 4 sticks cinnamon
• 2 oranges, zested (zest cut into 1" strips)
• 2 sprigs fresh thyme
• 1/2 cup fresh orange juice
• 10 cardamom pods
• 1 cup sugar
• 2 teaspoons vanilla extract

Directions

1. Combine all the ingredients in a large pot over medium-high heat, adding water to cover the pears if necessary. Bring to a simmer. Reduce the heat to maintain a simmer and poach until the fruit is tender (about 45 minutes). Remove the fruit from the liquid and set aside.
2. Strain the poaching liquid into a large pot and cook over high heat until reduced to about 1 to 1 1/2 cups. Drizzle the syrup over the pears. Serve immediately.
3. Enjoy!