Flavored with ingredients like lemongrass and ginger, these desserts by F&W’s Grace Parisi are perfect for summer entertaining.
A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, fresh berries create a wonderful summer dessert that’s also great for breakfast.
This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.
Bakers typically pair ginger with apples or pears, but fresh peaches are wonderful, too. Make the topping for the fruit crisp in seconds in a food processor, using store-bought gingersnaps.
We call this a deconstructed fruit smoothie: Ice-cold mango chunks and berries are served straight from the freezer and topped with a puree of banana and cream.