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Dessert Recipes

Whether you want to make an unforgettable finish to a perfect meal or treat friends to some home-baked goodies, you'll find no shortage of options with our recipes for cakes, pies, cookies and of course Harry & David® fresh fruit. Though dessert usually comes at the end, with our recipes, your guests might not be able to wait.

Harry and David Truffle Lava Cakes

ingredients
  • Yield: 6-3 oz portions
  • 3 oz dark chocolate
  • 3 oz milk chocolate
  • 1 tsp vanilla bean paste
  • ½ cup cubed butter
  • 2 eggs
  • 1½ oz egg yolk
  • Pinch salt
  • ¼ cup all-purpose flour (or substitute ¼ cup buckwheat flour for gluten-free)
  • ½ cup confectioner’s sugar
  • 1½ Harry and David Dark Chocolate Truffles, cut into 4 pieces each
directions
  1. Preheat oven to 425F.
  2. Spray 6-4 fl oz ramekins with cooking spray and set aside on a half sheet pan.
  3. In a small pot, bring butter just to a boil.
  4. Off of the heat, add chocolate and vanilla bean paste. Allow to cool for one minute before stirring.
  5. Whisk in eggs and yolks until combined.
  6. Sift salt, flour, and confectioner’s sugar in a large bowl. Add in chocolate mixture and whisk until smooth and shiny (this may take a moment).
  7. Weigh out 3 oz of batter into each ramekin. Make sure to zero out the scale with each ramekin.
  8. Push ¼ truffle into each, making sure the truffle isn’t all the way to the bottom of the ramekin.
  9. Bake at 425F for 8-9 minutes.
  10. Run a paring knife around the edge of the ramekin.
  11. Carefully flip ramekin over onto plate.
  12. Allow cakes to cool slightly before enjoying.
  13. Alternatively, store batter in ramekins covered in fridge until ready to bake.
  14. Bake for 9-10 minutes at 425F and proceed as usual. Unbaked batter can be kept in fridge for up to 4 days.

Peach Pie

ingredients
  • Homemade or store-bought double pie crust
  • 10 fresh peaches, sliced
  • ½ cup flour
  • ½ tsp ground cinnamon
  • 2 Tbsp lemon juice
  • ¾ cup white sugar
  • 1 egg
  • 2 Tbsp chilled, diced butter
  • 2 Tbsp cold water
directions
  1. Preheat oven to 450°F.
  2. Prepare pie crusts and line a 9-inch pie pan with one crust.
  3. In a small bowl, mix flour, cinnamon, and sugar.
  4. Place sliced peaches in a separate, large bowl. Sprinkle with lemon juice.
  5. Add flour mixture and gently combine.
  6. Spoon the peach mixture into prepared bottom crust, and top evenly with diced butter.
  7. Cover with the other pie crust, tuck edges under the bottom piecrust, and crimp to seal.
  8. Whisk egg together with cold water to make an egg wash. Brush it over the top of the pie.
  9. Place pie in center of oven. After 10 minutes, reduce the oven temperature to 350°F and bake for approximately 40 minutes or until the crust is golden brown.
  10. Serve with vanilla ice cream or whipped cream.

Worry-Free Peach Galette

ingredients
  • 4 fresh, ripe peaches, thinly sliced
  • 1¼ cups white flour
  • 1 cup unsalted butter, chilled
  • ¼ cup sugar
  • 2 Tbsp ice water
  • ¼ tsp salt
  • Raw blonde sugar
directions
  1. Preheat oven to 350°.
  2. Mix flour, sugar, and salt in a medium-sized bowl.
  3. Cut 7 oz. butter into small cubes, and cut into flour mixture until texture resembles coarse cornmeal.
  4. Add ice water and quickly gather dough into a ball. Let rest, covered, for 15 minutes.
  5. Press dough into a 10-inch circle on a sheet of parchment.
  6. Place peach slices on the dough, overlapping in a circular pattern, and keeping ½ inch from the edge.
  7. Fold and crimp the edges of the dough over the peaches.
  8. Cut remaining butter and top the peaches.
  9. Brush edges of dough with melted butter and sprinkle raw sugar on peaches and dough.
  10. Slip galette and parchment onto a baking sheet. Bake for approximately 40 minutes.

Royal Riviera® Pear Tart

ingredients
  • ½ cup unsalted butter, room temperature, with additional for pan
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ cup sugar
  • 1 large egg
  • 2 to 3 Royal Riviera® Pears, peeled, halved, and cored
  • 1 tsp ground cinnamon
  • 1 Tbsp sugar
  • ½ cup apricot, peach, or fig jam (orange marmalade is delicious, too)
  • 1 Tbsp fresh lemon juice
  • whipped cream, ice cream, or créme fraîche (optional for topping)
directions

Heat oven to 350°F. Butter a 14-inch rectangular tart pan. Combine flour and baking powder in a medium bowl and set aside. Using an electric mixer, cream butter and ½ cup sugar at high speed in a large bowl. Lower speed to medium, add egg, and beat until incorporated. Gradually add the flour mixture and blend well. The dough will be quite soft.

Press the dough into the pan with floured fingers to form an even crust. Arrange pear halves top to bottom with cut-side down. Down with the cinnamon and remaining sugar. Bake until crust is golden brown, about 45 minutes; let cool.

Warm jam and lemon juice in a small saucepan over medium-low heat, mixing until combined. Remove from heat and brush gently over the entire tart.

Serve with choice of topping, if desired.

Pears with Cranberry-Raspberry Sauce

ingredients
  • 1 cup cranberries
  • 1 cup raspberries
  • 3-4 Tbsp honey
  • 1 Tbsp lemon juice
  • 4 Harry & David® Royal Riviera® Pears
directions
Place first four ingredients in a heavy sauce pan. Gently mash the berries to release juices and cook at a gentle simmer, 7-10 minutes. Press through a strainer into a bowl, discard pulp and seeds.
Can be made ahead and stored in the refrigerator. Serve with sliced ripe, or gently poached Harry & David® Royal Riviera® Pears and garnish with cranberries or raspberries.
Topping suggestions: Vanilla ice cream, cinnamon spiced whipped cream.

Poached Pears with honey, ginger and star anise

ingredients
  • 1-1/2 cups honey
  • 1 cup dessert wine
  • 2 cups water
  • 1 tsp lemon juice
  • 3 to 5 whole star anise
  • 3 one-half inch slices of ginger
  • Pinch of salt
  • 4 to 6 peeled Harry & David® Royal Riviera® Pears
directions
Combine honey, wine, water, lemon juice, star anise, ginger and salt in a medium/large heavy sauce pan. Bring to a boil over medium heat, while stirring occasionally. Add pears; reduce heat and simmer until tender, 5-10 minutes, depending on ripeness. Remove pears from the liquid and cool. Continue to cook the liquid until it is reduced to about 1 cup, about 20-25 minutes. Cool to room temperature, remove ginger and star anise. Recipe can be made ahead of time. Pears can be stored in cooled sauce. Keep chilled until ready to serve. Serve within a day to two. Place each pear in a bowl and top with sauce. Serve warm or chilled. Serving suggestions: Ice cream, crème fraiche, marscapone cheese, whipped cream or ricotta cheese.

Sweet Cherry Jubilee

ingredients
  • 2 cups Dark Sweet Cherries
  • 1 1/2 cups cherry juice
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons currant jelly
  • 1 slice lemon
  • 2 tablespoons brandy
  • 1 quart vanilla ice cream
directions
Blend cherry juice with cornstarch in a chafing dish or shallow pan. Add jelly and lemon. Cook over low heat, stirring constantly, until the sauce is thickened. Add cherries and heat thoroughly. (If you have used a pan, pour into a heated serving dish.) Heat the brandy but do not boil. Pour over the hot cherries and carefully light with a match. Let flame burn down and immediately pour sauce over ice cream.

Poached Oregon Peaches

ingredients
  • 1 1/2 pounds Oregold Peaches (unpeeled), cut into 1/2-inch thick slices.
  • 1 cup semisweet white wine (such as French Colombard)
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 tablespoons honey
  • 1 vanilla bean, split lengthwise
directions
In a heavy saucepan, simmer wine, water, sugar, honey and vanilla bean, stirring as needed to dissolve the sugar. Remove from heat. Scrape the seeds from the vanilla bean into the syrup, and return the bean to the syrup. Cover and continue to simmer for 5 minutes. Add peach slices and poach until just tender when pierced with the tip of a sharp knife (about 4 minutes). Transfer the mixture to a bowl and chill for at least 3 hours. (This dessert can be prepared up to 3 days ahead.) Remove vanilla bean and any loose pieces of peach skin before serving.