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For Yummy Nectarines In A Hole:
4 ripe nectarines, halved and destoned
2 tbsp. saltless butter
1 tbsp. soft brown sugar
1/2 tsp. cinnamon
1 tbsp. brandy
4 plain unglazed ring donuts
4 tbsp. whipped cream
1 tbsp. crushed ginger cookies

For Mango Tango Ice Cream Slices:
2" x 10" precooked thin crust pizza base
1 medium box mango ice cream
3 ripe medium mangoes, peeled, destoned, and thinly sliced
1 cup white chocolate chips
1/2 can creamy fudge icing
2 ripe medium mangoes, peeled, destoned, and cut into thin wedges
1/2 cup stiff whipped cream
3 large pieces angelica, cut into thin strips

For Cream and Spiced Baked Plums:
6 ripe red plums
4 oz. mixed Ricotta cheese and natural Balkan or Greek yogurt
1 tbsp. soft brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom

For White Chocolate Almond Pie:
1 x 8 in. premade sweet pastry crust
1 oz. unsalted butter, melted
6 fl. oz. golden syrup
3 eggs
3 drops vanilla essence
3 oz. slivered almonds, toasted
4 oz. white chocolate chips


For the nectarines:
Serves 4

Put nectarine halves in baking dish upside-down. Melt butter and add sugar, cinnamon, and brandy. Cook gently until sugar is dissolved. Brush generously over nectarine halves. Grill fruit for 10 minutes, rebrushing with glaze until it is gone. The nectarines will be soft and brown. Remove from heat and allow to cool.

Put donuts in 4 bowls. Put even number of nectarine halves in and around the donuts. Pipe cream on top of center nectarines. Sprinkle generously with crushed ginger cookies. Serve at room temperature immediately.

For the mango slices:
Serves 8

Put pizza bases together and cut off round edges, leaving two obolongs, one as a lid. Separate and put on silicon paper, on a cookie sheet. Allow ice cream to soften enough to be spread, but not melt and run. Spread ice cream on 1 pizza base. Using the 3 mangoes, evenly distribute on top. Sprinkle with chocolate chips and put pizza base on top. Press gently to release air.

Spread creamy fudge icing on pizza base. Layer mango slices at an angle across entire top of dessert. Use angelica to act as stems for some of the fruit. Chill in the freezer for 1 hour, covered by a dome. When firm, remove and slice into 8 portions.

For the plums:
Serves 4

Preheat oven to 425 F (220 C). Halve plums and destone. Put halves in a wide baking dish cut side up. Mix Ricotta cheese, yogurt, and cardamom. Spoon into each half. Sprinkle with sugar and cinnamon. Bake for 15-20 minutes until bubbling. Serve hot.

For the pie:
Serves 8

Preheat oven to 375 F (190 C). Mix butter with golden syrup. Whisk in eggs and add vanilla essence. Sprinkle almonds and chocolate over pastry case base. Pour in syrup mixture. Bake for 30 minutes until chocolate filling is set. Serve warm or hot with whipped cream.