Amaretto Peaches over Grilled Angel Food Cake with Honey Cream
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A few moments on the grill brands plum halves with stripes of ramped-up sweetness — a perfect base for a summer sundae. Any stone fruit will work for this recipe, except cherries, which are so small they'll fall through the grill grate.
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Dried fruit adds tang, texture, and color to crisps, crumbles, and pies.
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Chocolate bark is a good way to try your hand at tempering, the technique of heating and cooling chocolate so that it solidifies quickly and remains firm and shiny. A simplified version of tempering involves melting two-thirds of the chocolate, then cooling it by adding the remaining one-third and stirring until smooth. For best results, use a candy or instant-read thermometer to check chocolate temperature.
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Use a high-quality honey to keep this tart from tasting overly sweet.
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Hooray for the wide availability of veg marshmallows that make these simple desserts possible. Assemble the monsters just before serving.
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You won’t find anything like this rich, decadent-tasting sorbet in the ice cream case at the grocery store! Dark chocolate and a caramelized sugar syrup base give it a creamy texture—without any cream or dairy.
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Campfire lovers rejoice: marshmallows may not be veg (they contain gelatin), but marshmallow crème is. A little of this decadent dessert goes a long way, so serve it in thin slivers.
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To keep the icing for these chewy morsels from cracking, spread it on while the cookies are still hot. Applesauce helps trim the amount of margarine needed, and flaxseed meal stands in for eggs.
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This lightly sweet dessert is a triple threat of oaty goodness, featuring oatmeal, oat flour, and oat milk.
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This lightly sweetened dessert is a spectacular choice when you need to feed a crowd.
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This pie's got everything—a nutty crust, a rich filling, and plenty of pecans.