Quick & Easy Desserts

Appears in

Published 2012

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Making a dessert does not have to take hours in the kitchen. Speed and ease characterize all of these desserts, any one of which would be welcome on a weeknight menu when you’re short on time.

CHOCOLATE-TOPPED SWEETS Drizzle melted chocolate over coffee or vanilla ice cream. Or, to make chocolate-dipped strawberries, leaving the stems intact, dip each berry into the melted chocolate, coating three-fourths of the fruit. Place on parchment (baking) paper to set and then serve. To melt chocolate, chop it into small chunks and place it in the top pan of a double boiler or a heatproof bowl set over barely simmering water. Make sure the water does not touch the bottom of the top pan, and do not let the water boil. As it melts, stir the chocolate with a wooden spoon. (Or, to melt chocolate in a microwave, place the chunks in a microwave-safe dish and heat on low. Stir it after 1 minute and check it every 30 or 40 seconds thereafter to avoid scorching it.)
ICE CREAM SANDWICHES Make quick ice cream sandwiches with purchased cookies and a complementary ice cream, such as chocolate wafers with mint-chip ice cream or gingersnaps with vanilla gelato. Let the ice cream soften, spread a thick layer on the bottom side of half of the cookies, top with the remaining cookies, and wrap with plastic wrap. Freeze for at least 1 hour to firm.
ROASTED OR GRILLED STONE FRUIT Halve and pit nectarines or peaches and brush with honey or sprinkle with brown sugar. Roast in a hot oven or on a grill until browned and caramelized. Serve with vanilla ice cream or crème fraîche.
SAUTÉED AUTUMN FRUIT Sauté sliced pears and apples in a little unsalted butter and brown sugar until they start to caramelize. Mix in a generous handful of toasted chopped walnuts and raisins. Add a dash of cinnamon, if desired. Serve with a dollop of crème fraîche or Whipped cream.
SUMMERTIME MIXED-BERRY COMPOTE Simmer raspberries or mixed berries, either fresh or frozen, with a cinnamon stick, or a split vanilla bean, and sugar to taste. Cook gently until syrupy, about 15 minutes. Add a little fresh lemon juice. Serve over purchased pound cake or vanilla ice cream.