Desserts

Fancy enough for a wedding, this cake is a showstopping finale to any meal.

A showcase dessert for whatever fresh Ontario fruit is at its peak (strawberries, blueberries, peaches and, of course, raspberries), the pie appears on The Globe’s menu all summer long.

The pastry shell is baked first and allowed to cool, then filled with fresh fruit.

Part of an old fashioned picnic from Pegram Picnic services in Mulmur, between Orangeville and Collingwood.

Serving size depends how big your heart is!

Easy to make, freezes well and oh, so good!

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise.

One more way to use the delicious apples we have at this time of year. You can also use peaches or plums. Recipe from my mom’s old cook book.

“It’s one of my favourite desserts,” Patrick says, “and it’s one of our most popular desserts.”

Adapt and customize to your dietary preferences – dairy free, gluten free or nut free.

This trio of roasted pears, homemade ginger cookies and ginger ice cream is true nirvana.

This is lovely on it’s own or slightly warmed with vanilla ice cream. You could also substitute strawberries.