Recipes — Dessert

Amy Ingram

Prosecco & Pink Grapefruit Balsamic Ice Pops

Nothing is better on a hot summer day than a boozy balsamic ice pop! Ingredients: 1 1/2 cups Chopped Strawberries, or your favorite fruit 1/2 cup LG Pink Grapefruit Rose Balsamic 1/2 cup Simple syrup ( see recipe below) 1/2 cup Prosecco Directions: Pulse strawberries in blender until pureed. Add Pink Grapefruit Balsamic in saucepan with simple syrup and bring to a boil. Reduce heat and simmer for a couple of minutes until desired thickness. Remove from heat and cool. Combine pureed fruit, Prosecco, Pink Grapefruit Balsamic Syrup in a bowl. Let stand until bubbles from Prosecco subside. Pour mixture evenly...

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Amy Ingram

Strawberry & Pink Grapefruit Balsamic Compote

Summertime in the Maritimes means fresh, locally grown and picked Strawberries are a must! Here's a simple recipe to transform your favorite summertime fruit into a thick syrupy topping. Ingredients: 2 cups Fresh, local strawberries,washed and sliced into quarters 2 Tbsp. Lg Pink Grapefruit Rose Balsamic 1/4 cup Water 2 Tbsp. Sugar 1/2 tsp. Mint leaves, chopped (optional) Directions: Over medium-high heat, add the sliced strawberries, sugar, and water to a medium sized saucepan. Bring ingredients to a boil stirring occasionally. After a few minutes once the strawberries have started to break down add the Pink Grapefruit Balsamic, and mint(optional)....

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Amy Ingram

Chocolate Balsamic Strawberries

Ingredients: 4 Pints Strawberries, thickly sliced 5 Tbsp. LG Chocolate Dark Balsamic 2 Tbsp. Sugar 1/4 tsp. Freshly ground black pepper Directions: In a large serving bowl, combine strawberries with Chocolate Balsamic, sugar and pepper. Let strawberries marinade in mixture for about a half hour at room temperature. Spoon over French Vanilla ice cream or use as a topping for waffles.   

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Amy Ingram

Whole Fruit Lemon Olive Oil Gelato

Ingredients: 1 cup Sugar 6 Egg yolks 2/3 cup LG Lemon Infused Olive Oil 3 cups Milk 1 cup Heavy cream 2 tsp. Vanilla extract 1 tsp. Kosher salt Directions: Using a hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 5 minutes. Add oil in a steady stream, and continue beating until smooth and airy, 3 minutes. Add milk, cream, vanilla, and salt, and beat until combined. Pour into ice cream maker and freeze according to manufacturer’s instructions. Serve with a drizzle of olive oil, sprinkle with salt. *Recipe by Chef Lisa Paul...

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