From Dulce: Desserts In The Latin-American Tradition by Joseluis Flores this yummy dessert made with passion fruit puree, sweetened condensed milk, eggs and butter.
Chef David Venable brings us this this recipe for a flaky-pastry peach dumpling served with sweet cream.
Grilling brings our the flavor of summer peaches used in this cobbler and adds a delicate smoky flavor.
From Le Mouton Noir, Saratoga California, 1987. We believe the Pastry Chef at the time was Jan Phillippi. This recipe came from this restaurant back in the days when it was still owned and operated by Don Durante and his wife Marcia. This recipe is as memorable as the early days of this spectacular local restaurant.
Fresh blueberries are combined with lemon, cornstarch and Maker's Mark Bourbon to make the filling for this delicious pie. A cream cheese layer is added, also laced with Maker's Mark. Bake a pre-made frozen crust or make your own.