Tempting Desserts

Edited by Gail Bellamy

COOL AND SHARP: Chilled desserts such as The Slice of Ice offer a memorable end-of-themeal experience.

At the end of a satisfying meal, it takes a tempting dessert menu to entice customers to order that final course. Consider our recipes this month — sweets made for sharing, such as chocolate truffles; sippable desserts; seasonal fruit-forward specialties like the Grape Frangipane Tart; and variations on classics, including White Chocolate Cherry Bread Pudding and the Dished-Up Piña Colada.

Pastry chef Emily Luchetti of Waterbar and Farallon restaurants in San Francisco shares her recipe for Walnut Maple Cookies. We're also providing the recipe for Fresh Pear and Feta Torte from Jasper's Ristorante in Kansas City, MO. Other deliciously decadent ideas include the Peanut Butter Mallow Bars from Sharyn Harding of Fleur De Lys, within Mandalay Bay, Las Vegas. Executive chef Grant Morgan of Dragonfly in Hotel Zaza, Dallas, offers the idea for A Slice of Ice, combining custard, chocolate, cookies and caramel. Robust dessert ideas include the Chocolate-Dipped Raspberry Port Poached Pear. All of these recipes follow.

FOR MORE RECIPES Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional ideas for desserts at www.restaurant-hospitality.com.