Thanksgiving Fruit Desserts
Brown Sugar-Cranberry Tart
The sweet-and-tart berries in the creamy custard pop when you take a bite.
Hazelnut Tea Cake with Moscato Pears
Thanksgiving wine pairing: A low-alcohol, off-dry Moscato d’Asti will be sweet without being cloying. The wine's elegant crisp bubbles also provide a delicious contrast to the whipped cream accompaniment.
Cranberry Apple Raisin Crisp
Black Mission Fig Clafoutis
Ricotta and Prosecco Poached Pear Crostatas
Cranberry Champagne Gelée with Oranges
When cooling or storing a gelatin-based dessert in the refrigerator, make sure it is tightly covered with plastic wrap, as it will start to lose moisture and form a thick, rubbery skin if exposed to air. This recipe can be doubled to serve a group of 12.
Apple Crostada with Brown Butter Streusel
Almond and Orange Cake with Poached Plum Compote
Andrew Zimmern: “I do have some killer go-to desserts, in case I need to pull one out for a holiday meal or potluck when I get assigned the dessert course. The poached plums are insane with this dish. I serve it with plenty of sweetened crème fraîche passed at the table.”
Puff Pastry Pear Tartlets
The baked pastry rounds can be stored in an airtight container overnight. The caramelized pears can be refrigerated overnight. Rewarm before serving.
Orange and Lemon Tart
The filling for this simple citrus tart is reminiscent of a very fresh, not-too-sweet, chunky marmalade.
Almond Cake with Pears and Crème Anglaise
Cooked in butter in a covered pan, the pears steam in their own juices, releasing a syrupy sauce all their own.
Fig-and-Raspberry Tart with Chestnut Honey
A Tuscan classic, chestnut honey or miele di castagno has an unusually potent, savory flavor that gives this fall fruit tart a spicy kick.
Panforte with Pears and Vanilla Cream
Fruitcake can be substituted for the panforte, a chewy Italian confection.
Fig Tart with Pistachio Crust
The tart is most delicious one day after it’s baked.
Flaky Pear Pie
Chef Grant Achatz’s pie, inspired by his mom’s, is as straightforward as it gets, with a melt-in-your-mouth all-shortening crust and a lightly sweetened pear filling with just a hint of spice.
Pear Crisp with Polenta-Pecan Topping
The crisp can be covered and kept at room temperature for up to 1 day.