This sweet, crusty and chunky topping is a great change from icing. Be sure to use full-fat evaporated milk.
Dried Calimyrna figs are golden, subtly sweet and a good source of fibre, but any dried fig will work. Wheat germ naturally contains fat that can go rancid if left at room temperature for long periods, so it's best stored in an airtight container in the freezer.
This rich dense cake makes a perfect finish with a light and fruity local or Belgian raspberry beer (such as Mort Subite Framboise). Top each serving with a dollop of whipped cream.
This honey of a dessert ditches highly processed corn syrup in favour of natural honey for a more rich, complex flavour. Serving the pie at room temperature guarantees the filling will be completely set.
Miriam Folkins, the pastry chef at Langdon Hall Country House Hotel & Spa in Cambridge, Ont., layers everyone's favourite flavours into this impressive glossy tart.
