Photography by ©iStockphoto.com/NightAndDayImages Image by: Photography by ©iStockphoto.com/NightAndDayImages
1. Butterscotch sauce
In saucepan, simmer 1 cup each packed dark brown sugar and whipping cream with 1/2 cup butter, stirring often, until slightly thickened, 12 minutes. Drizzle over ice cream or cake, or use as a fruit dip.
2. Creamy cranberry dip
In bowl, combine equal parts whole-berry cranberry sauce and mascarpone. Serve as a dip for fruit.
3. Chocolate "fondue" dip
In saucepan, melt 4 oz (115 g) dark chocolate, chopped; 1/2 cup whipping cream; and 2 tbsp butter over low heat, whisking, until smooth. Serve as a dip for fruit, cake, pretzels, cookies or marshmallows.
4. Lime-glazed madeleines
In small bowl, whisk 1-1/2 cups icing sugar with juice and zest of half a lime. Spoon over 12 store-bought madeleines; let stand until set.
5. Chocolate and almond fingers
Dip fingers of pound cake in melted chocolate and sprinkle with a few sliced almonds. Refrigerate until firm. Serve with fresh fruit.
6. Honey-baked figs
Cut fresh figs in half lengthwise. Place, cut side up, in ovenproof dish. Dot each half with 1/2 tsp butter. Bake in 375°F (190°C) oven until tender, about 15 minutes. Drizzle with liquid honey and top with chopped pistachios. Serve warm with ice cream, whipped cream, yogurt or creme fraiche.
|This story was originally titled "Dessert Dress-Ups" in the December 2012 issue. |
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