Fruit Dessert Sauce

Easy Raspberry Dessert Sauce

Corelle FARM FRESH 7 Soup Cereal 8 Fruit Dessert Sauce Bowls 5 Bread Cake Plates $29.99

Corelle Indian Summer Fruit Dessert Sauce Bowl set of 5 $4.99

Comcor Corning 9 4.75″ Small Bowls Dessert Fruit Sauce EXC brown White Baby Dish $19.99

Libbey 4 Sauce Fruit Dessert Dishes Bowls Rose Classic White w/ Gold Ribbons $12.98

Corning BEIGE Fruit Dessert Sauce Bowl 922258 $11.99

Set of 7 Peach Fire King Fruit~Berry~Vegetable~Sauce~Dessert 5″ Bowls~LOT $17.99

SET OF 2 ANCHOR HOCKING FOREST GREEN SANDWICH PATTERN-SMALL DESSERT/FRUIT/SAUCE $14.99

Corning SUNBLOSSOMS Fruit Dessert Sauce Bowl 5034330 $9.99

Corning SECRET GARDEN Fruit Dessert Sauce Bowl 6128214 $9.99

2 Fire-King Custard Dessert Cup Bowl Sauce Fruit Design $12.99

Corning WILDFLOWER Fruit Dessert (Sauce) Bowl 89807 $13.99

Corning FOREVER YOURS Fruit/Dessert (Sauce) Bowl 88286 $9.99

Corning CASA FLORA Fruit Dessert Sauce Bowl 2199070 $8.99

Corning BLUE HEATHER Fruit Dessert (Sauce) Bowl 87650 $15.99

Corning BLUE LILY Fruit/Dessert (Sauce) Bowl 87669 $13.99

Corning HOLLY DAYS Fruit/Dessert (Sauce) Bowl 5328938 $13.99

Lot of 4 Corelle Corning Ware BLUE HEARTS Berry Fruit Sauce Dessert Bowls $19.98

Corning BELLA VISTA Fruit Dessert (Sauce) Bowl 8239605 $9.99

CORELLE CORNING APRICOT GROVE 3 FRUIT / DESSERT / SAUCE BOWLS L@@K NR $7.95

Corelle RoseMarie Fruit/Dessert/Sauce Bowl – 3 $4.95

Corning WOODLAND BROWN Fruit Dessert (Sauce) Bowl 89894 $9.99

Corning ROSEMARIE Fruit Dessert Sauce Bowl 88968 $8.99

Corning CLASSIC CAFE BLACK Fruit Dessert Sauce Bowl $8.99

CORELLE CORNING ROSEMARIE 6 FRUIT / DESSERT / SAUCE BOWLS L@@K NR $11.95

CORELLE CORNING HARVEST TIME 4 FRUIT / DESSERT / SAUCE BOWLS L@@K NR $12.95

CORELLE CORNING COMCOR CUMULUS 6 FRUIT / DESSERT / SAUCE BOWLS L@@K NR $12.95

Corning GARDEN HOME Fruit Dessert Sauce Bowl 5591190 $8.99

Corning FORGET ME NOT Fruit Dessert Sauce Bowl 2199585 $8.99

Corning SANDSTONE Fruit Dessert Sauce Bowl 5562267 $9.99

Corning BLUE HEARTS Fruit/Dessert (Sauce) Bowl 869150 $8.99

Corning BUTTERFLY GOLD Fruit/Dessert (Sauce) Bowl 87729 $8.99

Lot of 4 Corelle Corning Ware FARM FRESH Berry Fruit Sauce Dessert Bowls $19.98

Corning FARM FRESH Fruit/Dessert (Sauce) Bowl 1261008 $11.99

Corning Corelle Winter Frost White Berry Fruit Sauce Dessert Bowls Lot of 6 $16.50

~ Set of 4 ~ ZENITH Corelle FRUIT/ BERRY / SAUCE or DESSERT Bowls $6.99

FOUR Indiana Glass AMBER TIARA Sandwich DESSERT/FRUIT/SAUCE BOWLS Mint $14.95

Lot of 4 Corelle Corning Ware WINTER WHITE Frost Berry Fruit Sauce Dessert Bowls $15.98

Mikasa Tivoli Crystal Tulips Round Small Fruit/Dessert/Sauce Bowl $21.24

(3) Pyrex Dinnerware Lime 4-Oz. 5.5″ Fruit Dessert Sauce Bowls – Very Good $5.91

English Breakfast Corning China Fruit Dessert Sauce Bowl Corelle $5.39

Fruit Dessert $11.86 Fruit Dessert

Ready for Dessert $22.05 Author-autographed bookplates! While supplies last. Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

Dessert FourPlay: $23.09 Autographed Bookplates Available for this Title Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations–four mini desserts in a quartet of complementary flavors and textures–are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected–chocolate, strawberries, and cinnamon–with the unexpected–chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.

Dessert FourPlay $17.99 Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay , he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal. With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake. Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own. From the Hardcover edition.

Sauce $11.86 The phenomenally popular Williams-Sonoma Collection continues with the four new additions that feature everything from comfort food to haute cuisine. Filled with delectable recipes and beautiful photographs, these books will enhance every kitchen and please every palate. Each book is written by an award-winning author and features a glossary, an index, detailed sidebars, abd tipson techniques and ingredients. Sauce demystifies the delicate art of sauce-making–a skill that can transform any dish. Here cooks will learn how to prepare Balsamic Reduction, Salsa Fresca, Beurre Blanc, Port and Dried Fruit Sauce, Chimichurri, Pineapple Tequila Salsa, and Classic Hot Fudge.

Dessert: $24.38 With no specific dessert chef training, David approaches the idea of dessert free from doctrine, and instead, is able to instruct with precision and passion. A great originator of recipes, David has created a book that is singular in its content, style, and astonishing originality. The chapter titled Chocolate and Nut contains recipes for White Chocolate, Banana, and Peanut Bread Pudding with Chestnut Honey Ice Cream; and Bitter Chocolate and Black Olive Tarts with Fennel Ice Cream. A Fruit chapter includes Cantaloupe Melon Soup with Watermelon, Roasted Strawberries and Strawberry Sorbet. The section on Vegetable desserts contains Jerusalem Artichoke Cheesecake with Bergamot Glaze and Peanut Ice Cream; and Sweetcorn Cream with Caramel and Popcorn Ice Cream. From Roots, Pods, Seeds and Bark he creates Green Aniseed Beignets; or Liquorice Macaroons with Tangerine Jelly and Sorbet. And lastly, a section devoted to Wild foods offers Sorrel Ice Cream with Wood Sorrel and Compote of Brambles; as well as Acorn Tiramisu. Dessert is destined to become a classic of seasonal, innovative cooking.

Fruit dessert $12.71 This book is in New – Excellent condition

Fruit $17.46 Healthy, delicious, and infinitely varied, fruit is the world’s favorite food. As this irresistible book makes clear, it is the ideal choice at any time of the day, and it can be used in so many ways: in salsas to spice up meat and fish dishes; in soups and appetizers, and of course, in desserts. Start the day with some delicious treats such as Blackberry Buttermilk Pancakes with Apple Butter. See how using fruit in Appetizers, Soups, and Salads can take them to new heights. Ideas for Entrees include Duck with Spiced Plums and Chicken Tagine with Quinces and Preserved Lemons. For Dessert try Summer Fruit Salad with Kaffir Lime Sorbet or Exotic Fruit Scrunch. Finally, Preserves are an excellent way to use all types of fruit. Red Berry Jelly and Apple Chutney are among the delicious homemade treats. Savor the delights of this healthy, delicious, and varied food with over 50 recipes, from soups and salads to pancakes and pies. In his fascinating introduction on Fruit Basics, Brian Glover takes you on a guided tour of all types, from berries and currants to orchard and exotic varieties. Invaluable advice on how to choose, store, and prepare f