Desserts
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
Latest
Zwetschgendatschi recipe: Augsburg's Bavarian plum sheet cake
Augsburg's thin yeast-dough plum cake, rebuilt by Amuse Kitchen for mid-September Zwetschgen: breadcrumbs under the fruit, plums packed upright and cinnamon sugar straight from the oven.
Payesh recipe, the Bengali rice pudding worth the stirring
Gobindobhog rice simmered slowly in milk until it collapses into a loose, fragrant pudding, cardamom and nuts folded in right at the end.
Poached pears in Port recipe, made for Port Wine Day
A Douro classic for 10 September, the date the region was demarcated in 1756: firm pears, ruby Port and a syrup reduced only after the fruit comes out.
Fig and orange mascarpone recipe: a short vermouth trick
Chef Joanne Weir poaches dried figs in sweet vermouth rather than wine, then pairs them with honeyed mascarpone. The short syrup is the whole point.
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