Need desert suggestions for dinner party.

[Anonymous]

We are having beef bourguignon for dinner and would like something relatively easy and appropriate following the main course.

I was thinking creme brulee or a blueberry crisp but am looking for other ideas. TIA

[Anonymous]

how about bananas foster?

[Anonymous]

A pear Charlotte -- J. Childs has a recipe in everyone of her books.

[Anonymous]

trifle, or vanilla pudding with berries on top or u can make dr oetekers puddings they come in a variety of flavours

[Anonymous]

everyone loves brownie sundaes
an apple crisp would be seasonal

[Anonymous]

Peach pie with ice cream and caramel

[Anonymous]

After something heavy like that, I'd prefer something light like mango sorbet with fresh raspberry sauce.

[Anonymous]

Poached Pears with Spiced Caramel Sauce - they can be made ahead of time.

Here's the recipe from Gourmet, March 2000


Poaching time for pears will vary, depending on their firmness.
Yield: Makes 6 servings
Active Time: 30 min
Total Time: 4 1/2 hr
ingredients
For poached pears
4 juice oranges
1 lemon, halved
8 cups water
2 cups granulated sugar
6 firm-ripe Anjou pears

For caramel
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamom pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks

3 tablespoons chopped toasted almonds or hazelnuts
preparation
Poach pears:

Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.

Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)

Make caramel:

Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.

Assemble dessert:

Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

Cooks' notes:
• You can poach pears 2 days ahead and chill, covered, in poaching liquid. Bring pears to room temperature before serving.

• Sauce may be made 2 days ahead and chilled, covered. Reheat to warm before serving.

[Anonymous]

Is creme brulee really "relatively easy"? If so, please share the recipe!

I always thought you needed one of those creme brulee kits with the blowtorch!

[Anonymous]

Hagen daz vanila ice cream with some Baily's Irish Cream poured over it. Simple, indulgent, and alcoholic. Trifecta.

[Anonymous]

Lemon Chess Pie!

[Anonymous]

Anonymous wrote:Is creme brulee really "relatively easy"? If so, please share the recipe!

I always thought you needed one of those creme brulee kits with the blowtorch!

OP Here:

I guess I should plead ignorance on this -- I figured you make a custard and carmelize the top of it under a broiler. I never actually made it It's a good thing went to this forum or I would have pulled my hair out trying to make it.... and probably cursed myself saying "relatively easy"

Thanks to all the posters, I am going to try to go with something pear or apple -- very seasonal and great ideas!

[Anonymous]

creme brulee is super easy! It helps to have a blow torch but a broiler works great too! Just keep a close eye on it.

[Anonymous]

Anonymous wrote:Hagen daz vanila ice cream with some Baily's Irish Cream poured over it. Simple, indulgent, and alcoholic. Trifecta.

and maybe with a little pound cake

[Anonymous]

Anonymous wrote:Hagen daz vanila ice cream with some Baily's Irish Cream poured over it. Simple, indulgent, and alcoholic. Trifecta.

I've done something similar to this:
Breyer's Vanilla ice cream drizzled with Frangelico, topped with crushed Amaretti cookies and served in a martini glass.