Fresh Berries with Amaretto Sabayon
Mixed fresh berries enrobed in a silky sweet sabayon creates the perfect ending to any meal.
Mixed fresh berries enrobed in a silky sweet sabayon creates the perfect ending to any meal.
This sweet, crusty and chunky topping is a great change from icing. Be sure to use full-fat evaporated milk.
This heavenly blueberry breakfast for a crowd can be assembled the night before and popped into the oven one hour before breakfast time.
Marsala, a caramel-coloured dessert wine from Sicily, is sold as either sweet or dry. Stick to the sweet version for this frothy dessert. No gratin dishes? Skip the broiling and spoon zabaglione over berries in glasses or bowls instead.
Wanda Beaver, a graduate of the Ontario College of Art and owner of Wanda's Pie in the Sky in Toronto, has transformed the old-fashioned pie into a thing of beauty. Wide-fluted lattice tops and generously sized pies are her trademarks, as are her creative combinations of fruit. Here, it's peaches with raspberries and blueberries. Her secret? "All our pies are handmade, and all our ingredients are fresh." That sounds like a recipe for success.
The longer you cook the brown sugar and butter, the deeper the butterscotch flavour. Leave the pudding uncovered if you like a skin on top.
