4 Ingredients to Bliss
Toss 1 pound fresh hulled strawberries with 3 tablespoons melted butter, 3 tablespoons brown sugar and ¼ cup balsamic vinegar. Transfer to large rimmed baking pan and roast at 450°F 10 minutes or until strawberries soften and sauce thickens. If desired, serve over ice cream with pound cake.
Freeze 3 cups fresh raspberries, blackberries or blueberries in a single layer in rimmed baking pan overnight or until very firm. In food processor with knife blade attached, pulse berries until fruit is very finely shaved. Add a 6-ounce container lemon or lime-flavored yogurt and ¾ cup confectioners sugar, and blend until mixture is smooth and creamy. Serve immediately or freeze to enjoy later.
Line rimmed baking pan with foil and preheat broiler. Cut 12 figs lengthwise in half; drizzle cut-side of figs with honey, and, if you like, sprinkle with fresh thyme leaves. Broil 2 to 4 minutes or until tops bubble. In small bowl, mix ½ cup whipped heavy cream, ½ cup crème fraîche and ¼ cup honey. Spoon a dollop of cream mixture into dessert bowls and top with warm figs to serve.
In bowl, stir 1 pound sliced firm-ripe peaches with ¼ cup sugar until sugar dissolves. In bowl, stir 1 pint slightly-softened vanilla ice cream with 3 to 4 tablespoons Marsala wine, brandy, peach liqueur or peach nectar. Layer ice cream with peaches in tall parfait or wine glasses to serve.
In bowl, mix 8 ounces mascarpone with a 10-ounce jar lemon curd. Cut store-bought pound cake horizontally in half. Spread ½ cup mascarpone mixture on bottom layer of cake. Replace top layer of cake; spread remaining mascarpone mixture on top and around sides of cake. Arrange fresh raspberries on top of cake.