Category Archives: Desserts

Amanda Hesser’s Peach Tart … made with Apples


If you are not familiar with, I encourage you to check it out. The site has many ideas and some terrific recipes, including Amanda Hesser’s Peach Tart. She is one of the founders of the site. Here is a link to the recipe:

Given that peach season is over and apple season is upon us, I used 7-8 small apples, peeled, cored and sliced in pl.ace of the peaches. Using one of those awesome apple peeler gadgets takes less than five minutes to prepare all of the apples. That particular gadget will be the focus of another post.

After arranging the apples over the crust, I squeezed the juice of one lemon over the sliced apples. Top it with the sugar, flour, and butter mixture to which you have added 1 tsp cinnamon. Pop into the oven and bake about 35-40 min at 425. Enjoy!


Two Amazing Desserts

Chocolate Fondue, ala Michael Chiarello ( is such a delicious and versatile dessert. We entertain quite a bit and this dessert accomodates people on all sorts of diets and observing dietary restrictions. Eat the fruit and/or poundcake by itself. Dunk it in the chocolate fondue. Or do both. Highly recommended. If, perchance, you have some of the chocolate fondue left over at the end of the evening, fear not. That is where the Chocolate-Apricot-Coconut Balls come in.

Chocolate-Apricot-Coconut Balls

  • About 1 cup leftover chocolate fondue sauce
  • 1 T. cream
  • 1/2 cup candied orange peel (homemade is best)
  • 1/2 cup dried apricots
  • 1/2 cup shredded coconut
  • 1/2 cup chopped walnuts
  • small amount granulated sugar

Heat the sauce on very low heat or in a microwave until liquid. You may need to whisk in a T. of cream to smooth out the sauce.

In a processor,  put the orange peel, apricots, coconut, and walnuts. Process until finely chopped. You may need to add a teaspoon or so of granulated sugar to help chop up the fruit.

Stir into the chocolate fondue sauce. Use a cookie scooper to place small balls on a wax paper lined cookie tray. Cover and chill several hours until firm. Enjoy!!!

Makes about 24.