What's for Dessert?

A ladies group does a yearly fundraiser and sells peaches. Quite the operation with a truck of peaches. No clue where they came from. We got a small flat, about 10 lbs. My wife made a big peach cobbler. Vanilla ice cream to top it off. And plenty left for snacks. Fantastic.

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Molten center chocolate cakes. Now old enough to be retro, but my boys ask for it on their birthdays.
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Apple pie
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Ordered a couple classic Panettone. This one is from Olivieri 1882. Wonderful.

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Wow, that looks good.

All the best,
Andrew.

 

Another Panettone.

This one was from Gustiamo.

https://www.gustiamo.com/traditional-panettone-by-pasticceria-biasetto/

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Coeur a la creme with strawberry sauce and dusted with freeze dried strawberry bits
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Like my unrequited love/lust for Nigella Lawson (who first showed me this), I’ve never had success making a pavlova.

Finally did today!
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Chocolate bark with local honey, pink sea salt, and topped with dried fruit-apricots and tart cherries.
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Oh yeah!

 

Had to go back and comment on this. Looks fantastic!

 

Ready for today (3.14) and started yesterday. Haven't had one of these in a long while... so yummy. Awesome pies.

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Last weekend I made baked pears with orange ice cream on the side, turned out great!, super simple, every one wanted more!
Gary Bobileff

 

Strawberry shortcakes being made for later
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I found this at my local Wal-Mart today, but only in the half-gallon size. I really wanted to try the pint size since it’s much cheaper and I wouldn’t be tempted to eat the whole thing. Twas not to be, so I’m going to sample it tonight and (hopefully) save some for later. In the past, I haven’t been the biggest fan of Blue Bell as their ice cream to me tastes less luxurious than Ben & Jerry’s and Haagen Dazs. I’ve also had Jeni’s Gooey Butter Cake and liked it quite a bit, so I hope I’m not let down by Blue Bell’s version!
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No photos but desert tonight was toasted hot cross buns with a scoop of vanilla ice cream and a lashing of maple syrup in between the two halves to make a sandwich. Saw it on instagram with chocolate syrup, but substituted maple instead. Do recommend it was very tasty.

 

Profiteroles with Tahitian vanilla ice cream, chocolate ganache, and walnuts.
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Local peach and blueberry crumble.
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Peach tart (removeable bottom) with apricot jam glaze.
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Still on a local peach kick. Macadamia crust peach tart with apricot jam and vanilla bean paste creme fraiche. A bit too sweet, so for company tomorrow I’ll go lemon creme fraiche instead.
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Nice!

 

Basque Burnt cheesecake with sticky lemon topping-the Wall Street Journal had the recipe last week. https://www.wsj.com/arts-culture/food-cooking/this-airycheesecakerecipe-calls-for-no-crust-and-zero-fuss-0b1e0390
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Pumpkin chocolate cheesecake loaf. I’ll make it again and use it in the bread pudding as suggested in the recipe. https://tribunecontentagency.com/article/seriously-simple-pumpkin-chocolate-cheesecake-loaf-is-a-welcoming-holiday-quick-bread-and-dessert/
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As a kid my mother would make this, usually with fresh berries and whipped cream. I found the mix on the web, and made some with Chambord whipped cream and crumbled meringue cookies. I had readied some microplaned lemon rind, but it wasn’t the sugar bomb I thought it would be.
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