Nectarine Saute
Capitalize on the summer harvest with this deliciously spiced compote. Luscious ripe nectarines are more flavourful when warmed for this dessert. Serve with vanilla ice cream for a wonderfully decadent seasonal treat.
Capitalize on the summer harvest with this deliciously spiced compote. Luscious ripe nectarines are more flavourful when warmed for this dessert. Serve with vanilla ice cream for a wonderfully decadent seasonal treat.
Freshly picked rhubarb is the basis of this delicious, easy compote to serve under a dollop of thick yogurt or over frozen vanilla yogurt. Add some strawberries for an ever-popular flavour combination.
Beautiful maroon-hued figs and a spiced honeylike sauce are an intriguing pair. Vanilla ice cream or a semi-firm sheep's cheese would also be ideal partners instead of the mascarpone mixture.
Whether you prefer sour green or tart-sweet red gooseberries, this vibrant purple pie screams out for a scoop of vanilla ice cream. A goose-shaped cutter adds a touch of whimsy.
Milk chocolate lightens the flavour of this silky dark sauce to make a rich and satisfying treat. For a booze-free sauce, use milk and 2 tsp (10 mL) vanilla instead of brandy.
The use of croissants instead of regular dried bread enhances the light and buttery richness of this dessert. A special treat would be to serve it warm with a scoop of cold vanilla ice cream.
Surrender to the sumptuousness of chocolate with this decidedly delicious dessert. It's even more luxurious when you part the top and slip in a scoop of vanilla ice cream or raspberry sorbet.
Fresh strawberries, airy icing and moist vanilla cake – who could ask for anything more? This is a great cupcake for a strawberry social, a Canada Day event or just celebrating the sweet days of summer.
For a fun gift for families, test kitchen manager Heather Howe wraps this moist brownie cake in cellophane and presents it along with a tub of vanilla ice cream and a jar of chocolate sauce.
Canadian Living has published many chocolate chip cookie recipes, but founding food editor Carol Ferguson's recipe, with a punchy hit of vanilla, is the standout. You can try making these cookies with all butter as well.