Mini Almond Cakes in Raspberry Sauce

The almond cakes can be made a day in advance. Just strain the raspberry sauce, add fresh fruit and you have a quick, delicious and healthy dessert. Serves 4.

Recipe

ALMOND CAKES
1/4 c. whole raw almonds
1/4 c. sugar
1/4 c. flour
1/4 tsp. baking powder
1 egg
3 T. melted butter
2 T. dark rum

RASPBERRY SAUCE
12 oz. frozen raspberries, defrosted
1/3 c. strawberry or raspberry preserves (seedless)

GARNISH
1/2 c. blueberries
1/2 c. sliced strawberries
4 sprigs fresh mint

Preheat the oven to 350 degrees. Put 4 paper liners in muffin tins. Put the almonds, sugar, flour, and baking powder in a small food processor and process until smooth. In a medium bowl whisk together the egg, melted butter and rum. Add the almond mixture and whisk gently until just combined. Pour the batter into the muffin cups and bake 15 minutes. Unmold and cool on a rack.

For the sauce, push the defrosted raspberries through a food mill and then strain through a sieve.

Put the almond cakes on a plate and surround them with the fresh fruit. Generously drizzle the sauce over, garnish with a sprig of mint and serve. If you like your cakes more saturated, roll them around in the raspberry sauce, then put on a plate.

– Jacques Pépin, "More Fast Food My Way"

Pineapple in Dark Rum Sauce

A five ingredient, do-ahead dessert that gets better the longer it marinates.

Recipe

1/2 of a ripe pineapple
1 lime
3 T. dark rum
1/2 c. honey
4 T. mascarpone

Cut the top and bottom of the pineapple off and peel the outside with a knife, cutting out the dark 'eyes.' Cut in half lengthwise and remove the tough core. You only need half the pineapple for this recipe to serve four people.

Place the cut side down and slice thinly. Arrange the slices in a large dish. Grate the zest of the lime over the pineapple, then add the juice of the lime. Add the dark rum and drizzle the honey over the pineapple. Cover and refrigerate until ready to serve.

To serve, arrange slices of the pineapple in a circle, pour a little of the sauce over, and spoon some mascarpone in the middle. Using a vegetable peeler make a garnish of the lime skin.

– Jacques Pépin, "More Fast Food My Way"

Cookie Dough Raspberry Tart

Bring out your inner artist when making this fun dessert. Store-bought sugar cookie dough is used to create a giant surface for fresh raspberries, warm seedless raspberry jam, and fresh picked mint leaves. Simple. Have your guests arrange the berries while you heat up the jam.

Recipe

6 oz. sugar cookie dough
1 pint fresh raspberries
1/2 c. seedless raspberry jam
1/2 c. sour cream
Fresh mint

Preheat the oven to 375-degrees. Flatten the cookie dough between two sheets of plastic wrap, then roll to about an 8-inch circle. Put the giant cookie on a lightly oiled cookie sheet, discarding the plastic wrap. Fold the edges of the dough like you would a pie crust to make it thicker on the outside.

Bake about 10 minutes – don't overcook or it will get very brittle. The dough will expand a bit in the oven. Let rest to cool and harden for about 15 minutes before putting it on a serving platter (or cake pedestal).

Just before serving arrange the berries however you wish. Heat the jam to thin it a little, making it easier to spoon over the berries. Cut the tart into 4 pieces and serve with a dollop of sour cream and a sprinkling of mint.

– Jacques Pépin, "More Fast Food My Way"