Most of these recipes include fresh fruit. Over the years we have experienced that the high moist heat in the oven accentuates the caramelization of the sugars in the fruit, making the wood- burning oven ideal for desserts.
Select your recipe based on seasonal availability and enjoy these delicious oven-baked desserts as the final course in your meal. Just let the flames die down after the higher heat that is required for your first and second courses, and you will be ready to bake a dessert that needs no additional firing.
Caramelized Pears with Crème Fraîche
Bake oven environment
| 2 tablespoons unsalted butter |
| 3 tablespoons sugar |
| 3 pears, peeled and quartered lengthwise (firm varieties of pears such as Comice or Anjou work better than the softer Bartlett) |
| 1/2 teaspoon orange zest |
| 1/4 cup Cointreau, or any other orange-flavored liqueur |
| 3 mint leaves, chiffonade |
| 1/2 cup crème fraîche |
In a sauté pan large enough to hold the pears in a single layer, melt the butter and sugar together, stirring occasionally to caramelize. Add the pears and cook for 6 minutes, turning gently as they brown. Add the zest, Cointreau, and mint and continue to cook for 3–4 minutes more, or until heated through. Pears should be tender when pierced and the caramel mixture golden. To serve, drizzle with crème fraîche.
Serves 6
Roasted Figs with Fromage Blanc and Grated Chocolate
This is the simplest of recipes and is best with ripe figs oozing their natural sugars. The fast bake time can be done at almost any oven temperature.
Bake oven or roasting oven environment
| 2 dozen fresh ripe figs |
| 1/4 cup fromage blanc |
| 1 ounce semisweet chocolate |
Stem the figs and then score the tops with a 1/4-inch-deep “X.” Set the figs in a ceramic baking dish and roast for about 3–4 minutes, or until they begin to release their juices and caramelize. Remove from the oven and place on a platter. Top each fig with 1/2 teaspoon fromage blanc and grate the chocolate over top.
Yields 24
Fresh Peach Crisp
Bake oven environment
Topping
| 2 cups whole raw almonds |
| 1 stick unsalted butter, cut into 1-inch squares |
| 1/2 cup packed brown sugar |
| 1/4 cup all-purpose flour |
Peaches
| 3 pounds ripe peaches, skin on and cut into 1-inch pieces |
| 1/4 cup sugar |
| 1/2 teaspoon cinnamon |
Place the almonds in the bowl of a food processor and process until roughly chopped. Add the butter, sugar, and flour and continue to process until a crumbly mixture forms; set aside.
In a large bowl, toss the peaches with the sugar and cinnamon. Place peaches in a ceramic baking dish and sprinkle 2 cups topping over top.
Temper the ceramic dish by placing it in the mouth of the oven and turning to heat all sides for about 3 minutes. When the dish is hot, slide into the oven and cook until the peaches are heated through and the topping is beginning to brown, about 20 minutes. If the topping starts to brown quickly, cover loosely with foil.
Variation: Apple Crisp
Replace the peaches with 3 pounds Granny Smith apples, peeled and thinly sliced. Increase sugar to 1/2 cup and add 1/8 teaspoon grated nutmeg along with the 1/2 teaspoon cinnamon. Proceed as directed and bake for 30 minutes.
Serves 8
Limoncello Bread Pudding with Fresh Blackberries
This fun recipe combines the famous Italian liqueur Limoncello with an all-American bread pudding.
Bake oven environment
| 1 (16-ounce) loaf brioche, crust removed and cut into 1-inch cubes |
| 1 tablespoon butter |
| 3 cups half-and-half |
| 1-1/4 cups sugar, divided |
| 1 tablespoon lemon zest |
| 1/4 teaspoon salt |
| 6 large eggs |
| 1 teaspoon vanilla extract |
| 1/2 cup Limoncello |
| 2 tablespoons lemon juice |
| 10 ounces frozen blackberries, or fresh if in season (about 2 cups) |
| 2 teaspoons cornstarch |
| Limoncello Topping (see below) |
Limoncello Topping
| 1/2 cup heavy cream |
| 1/2 cup crème fraîche |
| 1 tablespoon Limoncello |
| 1 tablespoon plus 1 teaspoon sugar |
| 1 teaspoon lemon juice |
Divide the bread between two sheet pans. Toast in the oven until dry and lightly browned. Set aside to cool and then put in a large bowl.
Butter a 10 x 10-inch ceramic baking pan. Place the half-and-half, 1 cup sugar, lemon zest, and salt in a medium saucepan and heat just until the sugar is dissolved.
Crack the eggs into a large bowl. Slowly whisk the warm half-and-half mixture into eggs. Whisk until fully incorporated and then add the vanilla, Limoncello, and lemon juice; stir to combine.
Pour the custard mixture over the bread cubes and gently press bread to submerge in custard; let soak for 30–60 minutes.
Place the berries in a medium bowl. Toss with the remaining sugar and cornstarch and pour into mixing bowl with the bread cubes. Gently stir the berries into the mixture, being careful not to break up the bread. Pour entire contents of mixing bowl into buttered baking dish.
Place in the oven and bake for 25–30 minutes, or until browned, puffed, and set in the middle. Serve warm with Limoncello Topping.
Limoncello Topping
Place all of the ingredients in a medium bowl and whip until stiff peaks form. Refrigerate if not using right away.
Serves 8
Cherry Clafouti
Serving this classic dessert warm from your wood-burning oven makes it even more enjoyable.
Bake oven environment
| 1 tablespoon butter |
| 1 cup milk |
| 1/4 cup cream |
| 2/3 cup sugar, divided |
| 4 eggs |
| 2 tablespoons cherry liqueur |
| 1/2 teaspoon vanilla extract |
| 1/8 teaspoon salt |
| 2/3 cup all-purpose flour |
| 1 pound frozen pitted cherries, or fresh if in season |
| 2 teaspoons cornstarch |
| Powdered sugar, for dusting |
| Whipped Topping, optional (see below) |
Whipped Topping
| 8 ounces cream cheese, softened |
| 1/2 cup sugar |
| 2 tablespoons cherry liqueur |
| 1/2 teaspoon vanilla extract |
| 2 cups heavy cream |
Butter a 10 x 10-inch ceramic baking dish.
Put the milk, cream, 1/3 cup sugar, eggs, liqueur, vanilla, salt, and flour in a blender. Blend for 30 seconds to combine.
Toss the cherries, remaining sugar, and cornstarch in a small bowl and transfer to the prepared baking dish. Spread the fruit evenly over the bottom of the dish and then gently pour the custard mixture over top. Place in oven and bake for 30–35 minutes, or until just puffed, browned, and set in the middle. The clafouti will deflate as it cools, so, if possible, serve warm directly from the oven, dusted with powdered sugar or a dollop of the topping.
Whipped Topping
Combine the cream cheese, sugar, liqueur, and extract in the bowl of a stand mixer. At medium speed, beat the mixture until softened and well combined. While the mixer is running, gradually add the heavy cream and whip until stiff peaks form.
Serves 8
Rustic Crostada with Apples
The use of dried fruit in this recipe is especially nice during the fall, when fewer fresh fruits are available at the market. Make sure to prepare the pastry dough ahead of time!
Bake oven environment
| 4 Granny Smith apples, sliced 1/8 inch |
| 1/2 cup chopped dates |
| 3/4 cup chopped dried apricots |
| 3 tablespoons chopped crystallized ginger |
| 1 tablespoon orange zest |
| 2 tablespoons orange juice |
| 1/2 cup plus 1 tablespoon sugar, divided |
| 1/2 teaspoon cinnamon |
| 1/4 cup all-purpose flour |
| Pâte Brisée (see below) |
| 2 tablespoons heavy cream |
| 1 tablespoon unsalted butter |
| Powdered sugar, for dusting |
Pâte Brisée (Pastry Dough)
| 1-3/4 cups unbleached all-purpose flour |
| 1 teaspoon salt |
| 1-1/4 sticks (5 ounces) chilled butter, cut into 1/4-inch pieces |
| 2 tablespoons (1 ounce) chilled shortening (cut into small pieces) |
| 1/4 to 1/2 cup ice water |
In a large bowl, combine the apples, dried fruits, ginger, zest, juice, 1/2 cup sugar, and cinnamon. Toss to coat; set aside.
Wet your work surface with a few tablespoons of water. Place a piece of parchment paper on the damp counter; press down to smooth and adhere. Sprinkle parchment with a little flour and place the Pâte Brisée on top. Place rolling pin in the middle and roll away from you to the farthest pastry edge. Turn the pastry a quarter turn and repeat motion. Continue rolling until you have a 14-inch circle, adding more flour when necessary to keep the pastry from sticking.
Place the fruit in the middle of the dough, leaving 3–4 inches around the edge. Fold the dough up over the filling, pleating as you go. There will be a 4–5-inch circle of exposed filling when you are finished. Brush the pastry with the cream and sprinkle with remaining sugar. Dot the exposed filling with pieces of butter.
Trim the parchment to within 4 inches of the pastry. Slide wooden pizza peel under the parchment and transfer to the oven. Close the oven door. Bake for 15 minutes. Open the oven door and use the metal peel to lift the crostada up off of the parchment and then set it directly onto the floor of the oven. Discard the parchment paper. Close the oven door and cook for about 15–20 minutes more, or until the apples are soft and the pastry is browned and cooked through. Remove the crostada to a rack and let cool slightly. Dust with powdered sugar.
Pâte Brisée (Pastry Dough)
Place the flour and salt in the bowl of a food processor; pulse to mix. Add the butter and shortening and pulse until mixture resembles coarse cornmeal. Pour in ice water a few teaspoons at a time and pulse for a few seconds, until dough roughly comes together. Remove the dough, place on a work surface, and gather into a ball. Press into a thick disc about 4–5 inches in diameter. Flour lightly, wrap with plastic, and refrigerate for at least 2 hours or overnight.
Serves 12
Fig, Walnut, and Chocolate Torte
This cake is delicious, even one or two days after being baked. It is not too sweet and is great enjoyed as a snack with a cup of coffee.
Bake oven environment
| 8 tablespoons unsalted butter, melted and cooled, divided |
| 3/4 cup plus 1 tablespoon all-purpose flour |
| 1 cup coarsely chopped dried figs |
| 1-1/2 cups chopped walnuts |
| 4 large eggs |
| 1/3 cup plus 2 tablespoons sugar |
| 1 teaspoon vanilla extract |
| 1-1/2 teaspoons baking powder |
| 1/3 cup chopped bittersweet chocolate |
| 1 teaspoon fennel seeds |
| Powdered sugar, for dusting |
Brush the inside of a 9-inch cake pan with 1/2 tablespoon melted butter. Line the bottom of the pan with a piece of parchment paper and brush the paper with another 1/2 tablespoon butter. Add 1 tablespoon flour and shake pan to coat completely.
Combine the figs and walnuts in a bowl and sprinkle over the bottom of the prepared pan, covering evenly.
Beat the eggs and sugar in a large bowl until creamy; add the remaining butter and vanilla.
Sift the remaining flour and baking powder into a small bowl. Fold in the chocolate. Using a wooden spoon, add the flour mixture to the egg mixture and stir to combine. Stir in the fennel seeds and pour batter evenly over the figs and walnuts. Place in the oven for 20 minutes. Check after 10 minutes—if the nuts are getting too brown, lay a piece of oiled foil over the top. The torte is done when a toothpick inserted into the center comes out clean. Cool for 20 minutes on a wire rack. Place the rack over the pan upside down and invert. Remove the cake pan and peel off the parchment paper. Place a plate on the torte and quickly flip right side up. Once cooled, dust with powdered sugar and serve.
Serves 8–10
Baked Apples with Fresh Caramel Sauce
Bake oven environment
| 4 large baking apples (Granny Smith, Rome, Jonagold, Pippin, Gala, Braeburn, or Gravenstein) |
| 1/3 cup brown sugar |
| 1 teaspoon cinnamon |
| 1/4 cup chopped nuts |
| 1/3 cup diced dried fruit, such as raisins, apricots, or cranberries |
| 1 tablespoon butter, divided in fourths |
| 1 cup apple juice |
| Caramel Sauce (see below) |
Caramel Sauce
| 1 cup sugar |
| 1/4 cup water |
| 3/4 cup heavy cream |
| 6 tablespoons unsalted butter, room temperature |
| 1 tablespoon dark rum, optional |
With a paring knife, remove stems and cores of the apples to 1/2 inch of the bottom. Carve the openings about 1 inch round.
Combine the sugar, cinnamon, nuts, and dried fruit in a small bowl.
Place the apples in a small ceramic baking pan and fill the hollowed centers with the sugar and fruit mixture; top with butter. Add the apple juice to the bottom of the pan. Cover tightly with a lid or foil and bake for about 30 minutes. Test an apple for doneness by piercing with the tip of a knife. Do not overcook or the apples will be mushy. Baste apples with the pan juices. Serve with vanilla ice cream and drizzle with the Caramel Sauce.
Caramel Sauce
Place the sugar and water in a heavy-bottom saucepan. Do not stir. Place in the oven for about 20–25 minutes, checking occasionally and gently swirling the pan to incorporate the melting sugar. When the sugar has turned a dark golden brown, slowly add the cream—it will bubble vigorously. Stir with a wooden spoon to mix the cream into the sugar. The sugar will harden. Place back into the oven for about 1–2 minutes to re-melt the caramel. Remove from the oven and add the butter, stirring to incorporate, and then add the rum, if using. If there are hardened bits of sugar, pass through a strainer to remove.
Serves 4
Tuscan-Style Rustic Apple Cake
In our cooking school, the students felt the leftover cake served cold from the refrigerator the following day was equally as good!
Bake oven environment
| 1 stick unsalted butter, melted and cooled, divided |
| 1/2 cup plus 1 tablespoon unbleached all-purpose flour, divided |
| 5 Golden Delicious apples |
| 2 large eggs |
| 1-1/4 cups sugar |
| 1/2 cup whole milk |
| 1 teaspoon vanilla extract |
| 2 teaspoons baking powder |
| Powdered sugar, for dusting |
Use 1/2 tablespoon melted butter to brush the inside of a 9-inch cake pan. Line the bottom of the pan with a piece of parchment paper and brush the paper with another 1/2 tablespoon butter. Add 1 tablespoon flour and shake pan to coat completely.
Peel, core, and quarter the apples. Slice the sections crosswise into very thin slices; set aside.
Beat the eggs and sugar in a large bowl with a whisk until the sugar is dissolved and the eggs are pale yellow. Stir in the remaining flour and then add the milk, remaining butter, and vanilla. Blend the mixture, but do not overwork. Stir in the baking powder and fold in the apples.
Pour the mixture into the prepared pan and bake for 40–45 minutes. Check after 20 minutes and loosely cover with oiled foil if it is browning too quickly. The cake is done when a small paring knife inserted in the center comes out clean.
Cool the cake on a wire rack for 20 minutes. Place the rack over the pan upside down and invert. Remove the cake pan and peel off the parchment paper. Cool 15 minutes more and then place a plate on the cake and quickly flip the cake right side up. Dust with powdered sugar and serve.
Serves 8–10
Biscotti di Prato
Enjoy classic biscotti warm from the oven with a glass of your favorite Vin Santo.
Lowest baking environment
| 4 whole large eggs, plus 1 egg white |
| 1-1/2 cups sugar |
| 1 teaspoon vanilla extract |
| 1/4 cup extra virgin olive oil |
| Pinch of salt |
| 2 tablespoons anise seed |
| 2 cups raw whole almonds |
| 4 cups cake flour, plus more for kneading |
| 1-1/2 teaspoons baking powder |
Place the whole eggs, sugar, vanilla, oil, salt, and anise into a bowl and mix well. Fold in the almonds. Combine 4 cups flour and the baking powder in a second bowl and mix well. Add the flour mixture to the egg mixture a little at a time, mixing after each addition to incorporate. Once the dough comes together and isn’t too sticky, turn out onto a lightly floured work surface and knead gently, adding a little more flour if necessary. Divide into three portions and roll each piece into a log about 3 x 10 inches long, and set on an oiled sheet pan.
Beat the egg white with a fork until frothy; brush onto logs. Bake at 350ºF in the oven for 30–40 minutes. Remove from oven and let cool slightly before cutting into 1-inch-thick diagonal slices.
Makes approximately 30 biscotti