Desserts the Saveur Way
Whether it’s a special occasion, a backyard BBQ, or feeling like dessert after dinner, these tasty recipes range from decadent to every day delights. Add one to this week’s menu!
Ginger Chocolate Tart with Pears
40 g/1.42 oz quality cocoa, plus extra for dusting
400 g/14.11 oz dark chocolate, coarsely chopped
160 g/5.64 oz butter, chopped
300 g/1.5 cups castor (granulated) sugar
1 tbsp Brandy or hazelnut liqueur
2 tbsp Spiced Fig, Maple, & Pear Balsamic Vinegar
120 g/4.23 oz hazelnut meal
50 g/1.8 oz Gluten-free flour
3 tsp Gingerbread Spice Blend or Nutmeg Blend Baking Spice
1/2 tsp baking powder
300 g/1.5 cups caster (granulated) sugar
4 pears, peeled, halved, with cores removed
Juice of 1 orange
Rind of 1 lemon
2 tbsp Spiced Fig, Maple, & Pear Balsamic Vinegar
1 tbsp fresh ginger, cut very finely
Preheat oven to 180/350. For roasting pears, scatter sugar in a roasting pan large enough to hold pears snugly in a single layer. Press pears, cut side down, into sugar for 5 mins. Turn cut sides up and sprinkle with lemon rind and ginger. Combine juice and balsamic vinegar, drizzle over pears and roast until caramelized (15-20 mins); keep warm.
Butter a tart pan and dust with extra cocoa, shaking out excess. Stir chocolate, Gingerbread Spice Blend and butter in a heatproof bowl over a bowl of simmering water until smooth. Whisk eggs, sugar, balsamic vinegar, and brandy in another heatproof bowl over simmering water until thick and pale, and mixture holds a thick ribbon (10-15 mins, get those arms working). Remove from heat, fold in melted chocolate mixture, then sift in both flours and cocoa and fold to combine.
Spoon mixture into tart pan, smooth top and bake until set around the edges but still soft in the centre. Let stand for 10 mins, dust with a mixture of cocoa and Gingerbread Spice Blend, then serve topped with cream, roast pears and leftover syrup from pears.
Note: unless eating all in 1 sitting, keep pears separate to avoid tart becoming soggy.
Raspberry Spiked Chocolate Brownies
200 g/7 oz Dark Chocolate
250 g/8 oz butter
1 3/4 cups brown sugar
1 1/2 cups all purpose flour
1/4 tsp baking powder
1/3 cup cocoa, sifted
2 tsp Nutmeg Blend Baking Spice
2 tbsp Spiced Fig, Maple & Pear Balsamic Vinegar
1 1/2 cups raspberries, fresh or frozen
Preheat the oven to 180/350. Place the chocolate, Nutmeg Blend Baking Spice, balsamic vinegar, and butter in a small saucepan over low heat; stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift the flour, baking powder, and cocoa; mix to combine.
Pour into a 23cm/9″ lined cake pan. Top the mixture with the raspberries and bake for 30-35 mins or until set.
Serve warm or cold with whipped cream. Do yourself a favor and add a little balsamic vinegar when beating the cream, then mix some cocoa and Nutmeg Blend Baking Spice together and dust the whipped cream.
This is rich and oh so decadent. Enjoy!
Almond Flour Blondies
1/2 cup butter (use Coconut oil or Dairy Free Spread for DF version)
3/4 cup brown sugar (the recipe called for 1/2 cup white sugar as well, I omitted)
2 tbsp Cranberry Orange Balsamic Vinegar
2 tsp Cinnamon Blend Baking Spice
1 3/4 cup almond flour
1 tsp baking powder
1/2 tsp Chili & Lime Sea Salt Flakes
1 cup chopped pecans
zest of 1 orange
Preheat the oven to 180/350. Line a 23cm/9′ baking tray
In a bowl, cream together the butter and sugar. Add the eggs, balsamic vinegar, and Cinnamon Blend Baking Spice; mix on high until light and fluffy.
Add the almond flour, baking powder and salt; mix, then stir in pecans.
Pour the dough into the baking pan and smooth. Bake for 20-25 mins. or until golden. Serve hot or cold.
If serving with whipped cream, add a little Cranberry Orange Balsamic Vinegar and Cinnamon Blend Baking Spice while whipping.
So I have to say there were a number of things that I really loved about these blondies:
A) There was not a single bit of white chocolate in sight. For those that love white chocolate and the recipe did call for it, go ahead and add it in.
B) I truly loved how light and fluffy these were using Almond Flour and with a little modification, could be made keto as well.
Mini Berry & Maple Cheesecakes
2 cups sweet biscuit crumbs
2/3 cup butter, melted
1tsp Spiced Fig Maple & Pear Balsamic Vinegar
375 g/13 oz cream cheese, softened
1/3 cup castor sugar
1/2 cup sour cream
3 tbsp maple syrup
1 tbsp Mango Apricot Strawberry Balsamic Vinegar
1 cup mixed berries fresh or frozen (if some pieces are bigger cut smaller)
Combine biscuit crumbs, butter and Spiced Fig, Maple & Pear Balsamic Vinegar. Press into the base of a 12 1/3 cup capacity muffin tin; greased and base lined. Chill.
Beat the cream cheese and sugar using a mixer until smooth. Add the eggs, sour cream, Mango Apricot Strawberry Balsamic Vinegar and maple syrup; beat until well combined.
Pour the mixture into prepared muffin tray and sprinkle with berries. Bake in a moderate oven 160/320 for 35 mins. Allow to cool in pan before removing.
Can be frozen for up to 1 month.
Let the Baking Begin!
There you have it! Four amazing recipes to satisfy anyone’s sweet tooth. If you don’t have the spices or vinegars needed, you can get them on Youngevity.com. Happy baking!