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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.

Royal Riviera® Pear Tart

  • 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)

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

  • 1 cup cranberries
  • 1 cup raspberries
  • 3-4 Tbsp honey
  • 1 Tbsp lemon juice
  • 4 Harry & David® Royal Riviera® Pears
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

  • 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
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

  • 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
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

  • 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
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.

Easy Molten Lava Cakes

  • 1 boxed chocolate cake mix
  • 4 Harry & David® Dark Chocolate Truffles, frozen
  • 2 4" spring form pans (or 10-ounce Ceramic Pan)
Preheat oven as directed on the cake mix. Butter the Spring Form or Ceramic pans. Pour about a 1/2 cup of cake mixture into each pan and bake on a cookie sheet in the middle of the oven for about 20 minutes. Take out of oven and gently press one frozen chocolate truffle into the center of each cake. Bake cakes for another 10 to 15 minutes. Remove from oven and cool on a rack for 10 minutes. Invert cakes and serve on plates. Garnish with whipped cream and berries (optional). When your guests cut into the cakes the truffle will flow out like lava! Serves 4.