Grilled Fruit with Coconut Sauce

Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut cream can be hard to find, so I’m calling for spooning off the creamy top part of a can of coconut milk. Just take care not to shake the can before you open it.

For the sauce:

• 1 can (13-1/2 oz.) coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp. kosher salt

For the grilled fruit:

• 2 large firm but ripe bananas, peeled and halved lengthwise 
• 2 large ripe mangos, peeled and sliced
• 1 small ripe pineapple

Make the sauce

Gently open the coconut milk and transfer the creamy top half into a measuring cup; you should have 1 cup. If you don’t, add enough of the clear juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or save it for another use.) In a small saucepan, combine the coconut cream, sugar, and salt.  Heat over low to medium until the sugar and salt dissolve; don’t let it boil or the coconut cream will curdle. Simmer to thicken, stirring frequently, about 10 minutes. Chill the sauce (it will thicken further as it cools) and let it come to room temperature before serving.

Grill the fruit

Heat a grill to medium. Peel and core the pineapple; slice it into rings or cut it into chunks and thread the chunks onto skewers. Grill the fruit just enough to soften it, about 2 minutes per side. Drizzle with the coconut sauce and serve.

Strawberry-Rhubarb Compote with Vanilla & Cardamom

Cardamom gives this compote an alluring flavor. It’s excellent spooned over ice cream, cheesecake, or panna cotta, and even as a spread for a pork sandwich. It will keep, covered and refrigerated, for up to 4 days.

• 4 cups 1/2-inch-thick sliced rhubarb (about 1-1/4 lb.)
• 1/2 cup granulated sugar; more to taste
• 6 Tbs. fresh orange juice; more to taste
• 3 Tbs. honey
• 1/4 tsp. plus 1/8 tsp. ground cardamom
• 1/4 tsp. kosher salt
• 1 small vanilla bean
• 3 cups hulled and thickly sliced strawberries (about 2 pints)

Combine the rhubarb, sugar, orange juice, honey, all the cardamom, and salt in a heavy-bottomed stainless steel 3-qt. saucepan. With a paring knife, slit open the vanilla bean lengthwise, scrape out the seeds with the back of the knife, and add the seeds and the scraped pod to the saucepan.

Bring to a simmer over medium-low heat, stirring often. Simmer until the rhubarb releases its juice and becomes tender but still retains its shape, 5 to 6 minutes. Add the strawberries and simmer until they start to soften and the rhubarb breaks down slightly, 1 to 3 minutes.

Pour the mixture into a bowl. Make an ice bath by filling a larger bowl with ice and water. Chill the compote over the ice bath at room temperature, stirring occasionally, until completely cool, 10 to 15 minutes. Discard the vanilla pod. Taste the compote and add more sugar and orange juice, if needed.

Strawberry-Pomegranate Sauce

Pomegranate molasses lends a warm, deep counterpoint to sweet, bright strawberries. Try this sauce over ice cream, garnished with pistachios and mint. It’s also delicious on pound cake or waffles.

• 1 lb. strawberries, hulled (about 4 cups)
• 3 Tbs. agave nectar; more to taste
• 2 Tbs. pomegranate molasses
• 1-1/2 Tbs. lemon juice
• 1 tsp. lemon zest

In a blender or food processor, combine the strawberries, agave nectar, pomegranate molasses, lemon juice, and lemon zest. Blend until smooth, 15 to 30 seconds. Season to taste with more agave if you like. Cover and refrigerate for up to 5 days. Serve chilled or at room temperature.

Ganache Hot Fudge Sauce

We like to serve this fudge sauce over vanilla or coffee ice cream.

• 1 recipe Basic Ganache
• 2 Tbs. light corn syrup
• 2 tsp. pure vanilla extract
• 1 Tbs. unsalted butter, softened

Make the ganache and add the corn syrup, vanilla, and butter to the warm ganache still in the food processor. Process until smooth, about 10 seconds. Serve immediately over ice cream, or transfer to a container, cool, cover, and refrigerate for up to 1 week. To reheat, pour into a small saucepan and warm over medium-low heat.

Apple-Filled Crêpes with Caramel Sauce

• 5 large apples (about 2-1/2 lb.); I like Golden Delicious
• 6 Tbs. unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 tsp. pure vanilla extract
• Pinch salt
• 1/2 cup heavy cream
• 8 crêpes 
• Vanilla ice cream or whipped cream

Peel, core, and cut the apples into 1/2-inch dice. Set a large, heavy skillet over medium heat and melt the butter. Add the apples and sprinkle the sugar and brown sugar over them. Cook, covered, over medium-high heat, until the apples begin to soften, about 8 minutes. Uncover and continue to cook, stirring, until the apples are soft, 10 to 12 minutes. (The mixture will be boiling.) Stir in the vanilla and salt. Set aside to cool.

Heat the oven to 350°F and butter a large baking dish. Arrange the crêpes flat on a large work surface. Using a slotted spoon, remove the apples from the sauce and divide them among the crêpes, spreading them over the surface of each crêpe. Fold each crêpe to make a half moon and then fold in half again to create a thick triangle. Arrange the crêpes in the baking dish, overlapping them.

Bring the remaining sauce back to a boil. Add heavy cream and whisk until the boiling mixture has thickened and darkened again to brown. Drizzle about 1 Tbs. sauce over each crêpe (if there’s extra sauce, reserve it to serve at the table). Bake the crêpes until the filling is very hot, about 15 minutes. Serve warm with vanilla ice cream or whipped cream.

Crème Fraîche Whipped Cream

Rich and tangy crème fraîche adds a wonderful zing to whipped cream. It brightens the flavor of the Berry Compote and makes Hazelnut Waffles even yummier, but it's a delicious topping for desserts too.

• 4 oz. (1/2 cup) crème fraîche
• 3 Tbs. granulated sugar
• 1 cup cold heavy cream

In a large bowl, whisk the crème fraîche with the sugar until smooth. In a separate large bowl, whip the cream with an electric hand-held or stand mixer until the cream just barely reaches the firm-peak stage (it should hold a peak when the beater is pulled away, but it shouldn't be grainy). With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half. Cover and refrigerate until ready to serve; whisk a few times before serving.

Ice Cream with Cherry Caramel Sauce

This simple dessert hinges on the bittersweet caramel sauce. The trick is to make sure that the caramel gets dark enough that it takes on a slightly bitter edge and isn’t too sweet. Once it begins to color, it will darken quickly and continue to do so even after leaving the heat, so work fast to avoid burning.

• 1 cup granulated sugar
• 1 Tbs. light corn syrup
• Kosher salt
• 2 cups fresh sweet cherries, pitted and halved
• 5 Tbs. heavy cream
• 2 pints vanilla or pistachio ice cream

Combine the sugar, corn syrup, a pinch of salt, and 1/4 cup water in a heavy-duty 4-quart saucepan. Cook over medium heat, whisking frequently, until the sugar is dissolved, 4 to 5 minutes. Raise the heat to high and bring to a boil, brushing down the sides of the pan with a damp pastry brush to dissolve any sugar crystals. Boil, without whisking, until the mixture begins to color. Continue to cook, swirling the pan for even caramelization, until the caramel turns dark brown, about 7 minutes.

Immediately remove the saucepan from the heat. Quickly add the cherries and cream—be careful, the mixture will spatter. Set the saucepan over low heat and cook, whisking constantly, until the caramel is completely fluid with no lumps, about 2 minutes. Remove the pan from the heat and whisk to cool for a couple of minutes.

Scoop the ice cream into bowls, top with the sauce, and serve immediately.

Hot Fudge Sauce

Splurge on really good chocolate for this recipe, as the flavor will really shine through.

• 1/4 cup unsweetened cocoa powder (either natural or Dutch-processed)
• 2/3 cup heavy cream
• 16 fluid oz. (2 cups) light corn syrup
• 1 lb. semisweet chocolate, coarsely chopped
• 2-1/2 oz. (5 Tbs.) unsalted butter
• Pinch table salt

Put the cocoa in a heavy-based saucepan. Slowly pour in the cream and whisk until smooth. Add the corn syrup, chopped chocolate, butter, and salt. Set the pan over medium heat, stirring occasionally to combine. When the chocolate is melted and the mixture comes to a boil, reduce the heat and let boil gently until slightly thickened, about 5 minutes.

Let the sauce cool until it’s just warm (steam should no longer rise from the sauce when it’s stirred) before stirring in one of the flavor variations below (if using) or pouring into jars.

Grown-Up Applesauce

Vanilla bean and a splash of brandy lift this elegant sauce out of the realm of nursery food. Delicious warm or at room temperature, it’s great as a snack on its own, and it makes a nice filling for a blind-baked pastry shell or for crêpes. Spoon leftovers over French toast. I like to make this sauce with Macouns, or a blend of mostly Braeburns with one or two Golden Delicious.

• 8 apples, peeled, cored and cut into chunks (roughly about 1 inch each)
• 3 Tbs. unsalted butter
• 3 Tbs. water
• 1/2 vanilla bean, split lengthwise
• 3 to 4 Tbs. granulated sugar
• 1 to 2 Tbs. brandy

Put the apples, butter, and water in a heavy saucepan. Tuck the vanilla bean in among the apples, cover the pan, set it over medium heat, and simmer until the apples are completely tender and have cooked to a rough purée, stirring them gently from time to time, 20 to 25 minutes. Add the sugar, stir, and continue cooking uncovered for a few minutes to let the sugar dissolve. Taste the sauce for sweetness; it should be tart-sweet (this is grown-up applesauce, after all), but if you want it sweeter, add more sugar. Stir in the brandy and simmer a few minutes more to cook off a little of the alcohol. Remove from the heat and set aside to cool. I like to leave the vanilla bean in the applesauce to steep; remove it before serving.

Chocolate Ganache

• 1/3 cup heavy cream
• 7 oz. bittersweet or semisweet chocolate, chopped

In a heavy 1-quart saucepan, bring the cream just to a boil over medium heat. Add the chopped chocolate and stir with a small wire whisk. Take the pan off the heat and stir occasionally as the chocolate melts. The ganache should be perfectly smooth. Let cool slightly before using. If it cools beyond a pourable consistency, warm it gently in a heavy saucepan.

Basic Ganache

• 12 oz. semisweet chocolate (55% to 60% cacao), coarsely chopped or broken into pieces (2 slightly heaping cups)
• 1 cup heavy cream

Grind the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds.

Bring the cream to a boil in a small saucepan over medium heat. Add the cream to the food processor and process until smooth, about 10 seconds.

If not using right away, transfer the ganache to a bowl, cover, and refrigerate. To reheat, warm it gently in a double boiler or in the microwave.

Eggnog Crème Anglaise

Spiked with bourbon, rum, and grated nutmeg, this holiday-inspired cream sauce will quickly get you in the spirit.

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/8 tsp. table salt
• 1 Tbs. dark rum
• 1 Tbs. bourbon
• 1 tsp. freshly grated nutmeg
• 1 tsp. pure vanilla extract

Tip:

Crème anglaise is a delicate, sweet egg-based sauce that’s prone to curdling if overheated. So as soon as it begins to thicken, you’ll need to stop the cooking by putting the bowl in an ice-water bath. Be sure to set up the water bath before you start cooking the crème anglaise, so you won’t have to scramble at the last minute and take the risk of scrambling your sauce, too.

Set a medium metal bowl in a large bowl of ice water and have a fine sieve at the ready.

Combine the cream and sugar in a 3-quart saucepan. Set the pan over medium heat, stirring occasionally to encourage the sugar to dissolve. Heat the mixture through but do not allow it to boil. Remove from the heat.

Put the egg yolks and salt in a small heatproof bowl and gently whisk to break up the yolks. Gradually whisk in 1/2 cup of the warm cream mixture. Pour the yolk mixture into the cream remaining in the saucepan and whisk to combine.

Cook over medium-low heat, stirring constantly with a clean wooden or heatproof plastic spoon until the custard thickens slightly, enough to coat the back of the spoon and hold a line drawn through it with a finger, 4 to 8 minutes. An instant-read thermometer should register 170° to 175°F. Do not let the sauce overheat or boil, or it will curdle. Immediately strain the sauce through the sieve into the bowl set in the ice-water bath (see tip).

Gently whisk in the rum, bourbon, nutmeg, and vanilla extract. Stir the sauce occasionally until cool, 20 to 30 minutes. Transfer it to another container, if you like, and cover the surface of the sauce with plastic to prevent a skin from forming. Wrap the container tightly with more plastic and refrigerate a minimum of 2 hours, until velvety and slightly thick.

Caramel Dessert Sauce

Tilt the pan as you cook the caramel to better gauge its changing color.

• 4 cups sugar
• 1 cup water
• 8 oz. (16 Tbs.) unsalted butter, cut into pieces, at room temperature
• 2 cups heavy cream
• 1/4 cup light corn syrup

In a large, heavy-based saucepan, combine the sugar and water. Set over medium heat, stirring until the sugar dissolves. Increase the heat to high and cook, swirling the pan for even color, until the mixture turns a very deep amber. Take the pan from the heat and carefully add the butter, cream, and corn syrup: the caramel will sputter and steam.

Put the pan back on the stove and bring the mixture to a boil, whisking frequently to mix the ingredients. Continue boiling for a total of 3 minutes.

Let cool slightly, pour into jars, cover, and chill. The sauce will keep in the refigerator for two weeks but can be frozen indefinitely.

Basic Caramel

The caramel will harden quickly upon cooling.

• 1 cup granulated sugar
• 1/4 tsp. fresh lemon juice

Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.

Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.

Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)

Bittersweet Chocolate Sauce

Everybody’s favorite. Use top-quality chocolate for the best-tasting sauce. Pour over ice cream; drizzle on plain cakes and pastries; or pipe onto a shallow pool of crème anglaise for a black-and-white presentation.

• 1 cup heavy cream
• 1 Tbs. light corn syrup
• 1/2 lb. bittersweet chocolate, chopped into small pieces
• 4 Tbs. unsalted butter, cut into pieces, at room temperature
• Pinch salt

In a heavy-based saucepan, combine the heavy cream and corn syrup over medium heat until hot, but not boiling. Reduce the heat to medium-low and add the chocolate pieces, whisking until they melt and the sauce is smooth, about 5 minutes. Take the pan off the heat and whisk in the butter and the salt. Stir until the sauce is smooth and glossy.

Classic Caramel Sauce

This sauce keeps well, making it a great last-minute way to dress up dessert. Drizzle over ice cream or plain cakes; mix with nuts and spread between cake layers; pour on apple-filled crêpes or grilled pineapple.

• 2 cups sugar
• 1/2 cup water
• 2 Tbs. light corn syrup
• 8 Tbs. unsalted butter, cut into pieces, at room temperature
• 1 cup heavy cream

In a medium, heavy-based saucepan, combine the sugar, water, and corn syrup. Dissolve the sugar over medium heat, stirring until the mixture is clear. Increase the heat to high and cook, swirling the pan to cook evenly but no longer stirring, until caramelized. Take the pan off the heat when the sugar is a very deep amber. Carefully add the butter and cream. Return the sauce to the heat and bring to a boil, whisking frequently until smooth, about 3 minutes. Let cool slightly.

Chocolate Whipped Cream

• 2 oz. good-quality semi-sweet chocolate
• 3/4 cup heavy cream
• 1/2 tsp. pure vanilla extract
• Pinch salt

Melt the chocolate either in a double boiler or in a microwave.

In a large bowl, combine the cream, vanilla, and salt. Whip the cream until it forms very soft peaks. By hand, whisk in the melted chocolate until blended and the cream forms soft peaks that hold a shape.

Chocolate Ganache

• 1/3 cup heavy cream
• 7 oz. bittersweet or semisweet chocolate, chopped

In a heavy 1-quart saucepan, bring the cream just to a boil over medium heat. Add the chopped chocolate and stir with a small wire whisk. Take the pan off the heat and stir occasionally as the chocolate melts. The ganache should be perfectly smooth. Let cool slightly before using. If it cools beyond a pourable consistency, warm it gently in a heavy saucepan.

Rustic Blueberry Sauce with Cassis

This sauce is wonderful over waffles, pancakes, French toast, and ice cream. While brown sugar works fine in this recipe, raw Demerara sugar (available from King Arthur Flour's Baker's Catalogue, is worth seeking out for its deep, toffee-like flavor.

• 3 cups fresh blueberries
• 1/3 cup raw sugar, such as demerara or muscovado, or packed brown sugar
• 2 Tbs. crème de cassis (black currant liqueur)
• 2 Tbs. fresh lemon juice
• Scant 1/8 tsp. ground cinnamon

Combine all the ingredients in a 2-qt. heavy-based saucepan. Stir over medium-low heat until the sugar dissolves and the berries release their juice. Bring to a simmer and cook until most of the berries have burst and the mixture has the consistency of a runny sauce (it thickens somewhat as it cools), 7 or 8 minutes. Transfer to a clean container, press a piece of plastic wrap onto the surface, and poke a few holes in the plastic to let steam escape. Let cool to lukewarm and then refrigerate. Serve cool, warm, or at room temperature.

Bittersweet Chocolate Rum Sauce

This simple yet divine chocolate sauce may be made with bittersweet or semisweet chocolate. Taste the sauce on ice cream before adding more sugar; chocolate sauce that tastes too strong on its own is usually perfect with ice cream.

• 10 oz. bittersweet or semisweet chocolate, coarsely chopped
• 3 Tbs. dark rum
• 1/2 to 1-1/4 cups half-and-half
• Granulated sugar to taste (optional)

Combine the chocolate and rum in a heatproof bowl. If using a standard bittersweet or semisweet chocolate (without a percentage on the label), add 1/2 cup of the half-and-half; if using a chocolate labeled 66% to 70% cacao, add 1 cup of the half-and-half.

Set the bowl over a pan of barely simmering water (or set the bowl directly in a wide skillet of barely simmering water); stir frequently until the chocolate is melted and smooth. Note: A high-percentage chocolate may cause the sauce to look curdled. If this happens, whisk in a little more half-and-half or some sugar or both.

To adjust the consistency and sweetness, spoon a little sauce over some ice cream and wait a minute for the sauce to cool before tasting. If the sauce tastes too bitter, stir in some sugar, a little at a time. If the sauce thickens with cooling more than you like, stir in more half-and-half by the tablespoon as needed.

Serve the sauce warm over ice cream, or let cool, cover, and store it for up to a week in the refrigerator.  Reheat the sauce by setting a bowl in the skillet of barely simmering water.