Sherry is a fortified wine from the Jerez region of Spain. It is produced almost exclusively from the Palomino Fino grape.

There are two basic types of Sherry—Fino and Oloroso. All other styles—Amontillado, Cream, Manzanilla, Moscatel, Palo Cortado, Pedro Ximenez—are variations of these types.

From the Jerez-Xérès-Sherry region of Spain, a sweet Oloroso sherry can be the perfect dinner apéritif and multitask as the dessert wine afterwards. Oloroso is Spanish for “fragrant”; a good Oloroso will be intensely aromatic. The typical sweet, rich fig and nut flavors can complement a dessert or be savored on their own. Pair it with pecan pie; with honey, toffee or buttercrunch ice-cream; or for the cheese course, serve the sherry with blue cheese and figs. It’s a treat for the holidays or any time of year. Sherry should be served at room temperature.

Enjoy your sherry! Photo courtesy Ritzenhoff.

America loves hummus, as can be seen by the proliferation of brands and flavors in the refrigerator case of almost every supermarket and deli. It’s nutritious, gluten-free, dairy-free and vegan.

But what about dessert hummus? Dessert from chickpeas? That breakthrough concept is now available, healthy and actually delicious! Flavors include:

Read our full review, including all the ways you can serve Dessert Hummus.

Serve a trio of Dessert Hummus flavors for
dessert. Above: Caramel Apple, Maple
Walnut and Pumpkin. Photo by Hannah
Kaminsky | THE NIBBLE.

Your balsamic vinegar can multitask as a dessert sauce: Strawberries drizzled with balsamic vinegar have been a classic Italian dessert for centuries. To go a step further, add cracked pepper and whipped cream or vanilla or chocolate ice cream (fig ice cream is great if you can find it or make it). Another balsamic dessert: Reduce fig balsamic vinegar by boiling it with some red wine to half its volume; drizzle it on pound cake and top with whipped cream or ice cream with a macedoine of fruits or a fruit compote on the side. It’s also delicious on ripe cantaloupe. These desserts are classic, yet fresh and modern.

It’s National Caramel Month, not that we needed another excuse to dig in to this tasty tan treat. A jar of caramel sauce is an excellent companion for plain pound cake, brownies, pie, ice cream or as a dip for fresh fruit. Play “pastry chef” and drizzle microwaved caramel back and forth across the plate before adding the main dessert. Plain fruit becomes a deluxe fruit platter with caramel dipping sauce: A small warming dish with a tea candle keeps the caramel hot. For individual fruit plates, put the caramel in shot glasses, sake cups or espresso cups and warm the filled cups briefly in the microwave.

Chukar Cherries’ Cherry Jubilee topping.
Photo by Melody Lan | THE NIBBLE.

September 24 is National Cherries Jubilee Day. Cherries Jubilee is an easy flambéed dessert that is presented with much fanfare. A sauce is made of cooked, pitted cherries and cherry liqueur (Kirschwasser—brandy can be substituted), which is flambéed in a chafing dish and ladled over a dish of vanilla ice cream at the table. It’s great entertainment for guests, many of whom have never had flambéed food.

You can elaborate on the dish by serving the flaming sauce over an ice cream and angel food cake, pound cake or sponge cake, or over custard or puddings. (Cherries and chocolate are a delicious combination.)

Famed chef Auguste Escoffier created the dish for Queen Victoria, for either her Golden Jubilee celebration (in 1887, her 50th anniversary as queen) or her Diamond Jubilee (1897)—hence the name, Cherries Jubilee. You can “jubilee” other any cooked fruit using any 80-proof spirit.

Here’s a recipe for Cherries Jubilee.

1. Drain 1 can (16 ounces) of pitted bing cherries, reserving the juice.
2. Mix 1 tablespoon sugar and 1 tablespoon cornstarch and add the juice, a little at a time.
3. Add 1/4 cup warmed Kirschwasser or brandy.
4. Ignite with a long kitchen match.
5. Scoop a serving in a ladle, let flame burn out. Ladle over premium vanilla ice cream.

Serves 6.

Option: Add 1/2 cup slivered almonds.

TIP: To keep the ice cream from melting, it helps to pre-scoop the balls and let keep them in the coldest area of the freezer. Bring the ice cream and the sauce to the table, ready to flame and pour immediately.

Ordering a retro Pu Pu Platter, an assortment of Chinese restaurant appetizers, is fun—and sounds so much more interesting than “assorted appetizers.” The concept can be applied to dessert at your place. Instead of serving one big piece of cake or pie, provide 4 or 5 small tastes of assorted favorites: bites of lemon squares or brownies, mini tarts or flans, mousse or a smoothie in a shot glass, a bite-size key lime cookie, a piece of toffee. No one will pooh-pooh this dessert.

• Find more ideas in the Dessert Section of TheNibble.com.

• Find recipes for Key lime pie, tarts, Key lime meringue pie and crustless pots de crème (which you can serve in martini glasses for extra panache). Key lime season runs June through August, so make pie while the sun shines!
• Check out the different types of limes in our Lime Glossary.

• Read our review of Fizzy Lizzy, a NIBBLE Top Pick Of The Week.
• Take a look at our Wine and Dessert Pairings Chart.
• Learn more about value wines for everyday and holidays in our Wine Section.

• Read our review of Rice to Riches Rice Pudding.
• Need a sugar-free rice pudding fix? Read our review of Kozy Shack. It’s not the same as Rice To Riches, but it works!

• Read about our favorite gourmet cake mixes.
• Take a look at the recipe for these adorable hamburger cupcakes.
• Browse our favorite ice cream desserts.