S'groppinos--these are slightly boozy, Italian lemon flavored icre-cream drinks. Don't have the recipe (but you can find one on the net): use 1) good quality lemon sorbet, 2) limoncello or citron vodka & 3) prosecco--blended. We like it milkshake thick but it can be more like a slushy--if you use more booze, less sorbet. Serve in small glasses. It is an amazing and truly Italian last course.
A friend made this for a dinner party last weekend and macerated fruit (raspberries and strawberries) to put on top and it was delicious. Very light and flavorful!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-ricotta-mousse-recipe/index.html
Ambrosia made with at least two types of orange, mandarin, tangerine, etc., + some unsweetened grated coconut + a few tablespoons of a nice orange-based brandy or liqueur, such as Grand Marnier, Cointreau or Triple Sec. Courvoisier also works. Let it sit for at least 1/2 hour before eating. Light, refreshing, just sweet enough . . . and nice after the menu you describe. I posted a recipe here called "Ambrosia,: but the description above pretty much says it all. ;o)
Cut firm pears or apples in half, scoop out the cores and put them in a baking dish cut side up. You may need to level their bottoms slightly, so they don't tip. Squeeze lemon over them, then pour some Marsala over their tops - enough to cover well and pool in pan. Sprinkle with brown - or white - sugar (about 1 T each,) then stuff each cavity with about 1-2 T of smashed amaretti cookies. You can add some sliced almonds too, but not essential. Top each with a (generous) pat of butter and a (tiny) pinch of salt. Bake at 375 for about 45 minutes, or until they're soft, basting with the wine in the pan every 10 minutes. Serve warm or at room temp, with the delicious syrup that will have formed in the pan spooned on top and a hit of creme fraiche, if you feel like living a little.
Make this! David Lebovitz' jam tart. Outstanding. And actually gets better after a day or two, so you can make it in advance. http://www.davidlebovitz.com/2008/07/jam-tart/
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http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-ricotta-mousse-recipe/index.html
Cut firm pears or apples in half, scoop out the cores and put them in a baking dish cut side up. You may need to level their bottoms slightly, so they don't tip. Squeeze lemon over them, then pour some Marsala over their tops - enough to cover well and pool in pan. Sprinkle with brown - or white - sugar (about 1 T each,) then stuff each cavity with about 1-2 T of smashed amaretti cookies. You can add some sliced almonds too, but not essential. Top each with a (generous) pat of butter and a (tiny) pinch of salt. Bake at 375 for about 45 minutes, or until they're soft, basting with the wine in the pan every 10 minutes. Serve warm or at room temp, with the delicious syrup that will have formed in the pan spooned on top and a hit of creme fraiche, if you feel like living a little.
http://www.food52.com/recipes/10115_tangerine_and_almond_shortbread_tart