“It's one of my own recipes: peach crème brûlée with a brandy crust." She paraded it past Daniel's eyes. "See," she said, "I made your favorite. Of course I perfected it considerably these past few weeks." She kept walking and deposited the dish in front of Troy. She poured over it a good douse of brandy, then rummaged in her apron and drew forth a long match. One flick and the brûlée ignited in a crown of blue flames. Troy's eyes widened with childish pleasure. "Here you go, my big man." Her spoon crunched into the caramelized topping and reemerged with rich, creamy, peachy dessert. On the plate, the velvety brûlée glistened with delicious, crackly caramel. Jasmine pushed forward a glass of Robert Mondavi's luscious Moscato d'Oro. "Bon appétit.” DessertPeachJasmine MarchCreme BrûléeDessert Wine Book:How to Cook a Tart Source: How to Cook a Tart
“The dolce itself, after so much rich food, was to be a straightforward one---the ricotta, with honey and a sprinkling of cinnamon, and a glass of vin santo, sweet white wine, into which would be dipped tozzetti, handmade hazelnut biscotti.” ItalianCheeseDessertDolceRicottaDessert Wine Book:The Food of Love Source: The Food of Love