Go Back
Print this page
Portuguese Honey Bread

Portuguese Honey Bread

We like to bake this lightly spiced bread, filled with bits of flavorful candied fruit, in small loaves—perfect for gift-giving. Mild honey lends sweetness, while molasses adds notes of caramel.

Photograph by Romulo Yanes

Chock-Full Blondie Squares

Chock-Full Blondie Squares

Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert.

Photograph by Mikkel Vang

Maple Apricot Granola

Maple Apricot Granola

Packed with flax seeds, pumpkin seeds, and almonds, this granola is far more exciting than what you?ll find in the cereal aisle; the optional touch of crystallized ginger adds a spicy kick.

Photograph by Lisa Hubbard

Baked Apples Stuffed with Dried Fruit and Pecans

Baked Apples Stuffed with Dried Fruit and Pecans

This healthy, easy-to-make dessert of apple, apricots, and pecans makes a fresh ending to any fall or winter meal.

Photograph by Romulo Yanes

Upside-Down Pear Gingerbread Cake

Upside-Down Pear Gingerbread Cake

Topped with beautifully browned fall pears, this moist cake is perfect on its own—and even better with a scoop of vanilla ice cream.

Photograph by Lisa Hubbard

Dried-Apple Stack Cakes

Dried-Apple Stack Cakes

This winter dessert is based on traditional stack-cake recipes from Appalachia. Small layers (baked in muffin tins) are sandwiched together with a jamlike apple filling to create individual desserts that are unlike any cake you’ve come across.

Photograph by Romulo Yanes

Pear and Hazelnut Frangipane Tart

Pear and Hazelnut Frangipane Tart

This elegant tart looks more complicated to make than it is (it only requires 30 minutes of active time). And the combination of light, nutty frangipane and ripe pears is a classic for good reason.

Photograph by Miki Duisterhof

Mascarpone and Prune Tartlets

Mascarpone and Prune Tartlets

You’ll feel positively Continental after your first taste of these tartlets, made with the thoroughly French combination of prunes and Armagnac. The creamy Italian mascarpone filling is just the thing to mellow out the sophisticated flavors.

Photograph by Romulo Yanes

Apple Cider Beignets with Butter-Rum Caramel Sauce

Apple Cider Beignets with Butter-Rum Caramel Sauce

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets’ lovely golden hue.

Photograph by Romulo Yanes

Pecan Fig Bourbon Cake

Pecan Fig Bourbon Cake

Bundt cakes are always crowd-pleasers, and this dark, moist one won’t disappoint. The combination of time-honored ingredients—sweet dried figs, crunchy pecans, and aromatic bourbon—will have your guests clamoring for the recipe.

Photograph by Romulo Yanes

Figgy Scones

Figgy Scones

Drop scones are a boon for busy holiday bakers, since they’re a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough—ideal for breakfast or an afternoon snack.

Photograph by Romulo Yanes

keywords
fall
dessert
fruit
Subscribe to Gourmet