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    You are in: Home / Cookbooks / Fruit Desserts—Spiked
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    83 recipes in

    Fruit Desserts—Spiked

    [Cover photo by Caroline Cooks.] Fruit desserts that incorporate wine or liquor. My other fruit cookbooks: Fruit Desserts—Healthy , Fruit Desserts—Sinful , Fruit Snacks and Appetizers , Salads: Cool and Fruity and Pineapple—Surprise! For other spiked desserts see my cookbook Desserts Containing Liqueurs .
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    3 Reviews |  By Redsie

    From Rachel Ray.

    Recipe #292311

    1 Reviews |  By twissis

    This recipe from *River Road Recipes* published by the Junior League of Baton Rouge celebrates the fresh fruits of summer using an easy oven method that frees the grill for the burgers, steaks, etc. The recipe can be halved easily, allows subbing canned peaches & pineapple when they are out of season & the oven method allows you to serve this low-cal, low-fat & tasty dessert yr-round. (Time does not include time for fruit to marinate under refrigeration) *Enjoy*

    Recipe #229258

    6 Reviews |  By Annacia

    A warm and cozy dessert with a decidedly romantic side.

    Recipe #216980

    I made this up when I had half a pineapple left which was just calling my name. I love pineapple and can easily eat a whole one in one day. After lots of chunks grabbed throughout the evening, I decided to try something a little different. This recipe is so easy and quick and really great when you want something light, but a little more than just another piece of fruit for dessert.

    Recipe #31138

    The rum adds a special twist to this fruit salad!

    Recipe #34060

    This recipe comes from an old Vincent Price cookbook. It is so elegant, so dark, so rich -- definitely for dark and handsome men as Mary Price declared.

    Recipe #64520

    4 Reviews |  By Malriah

    True comfort food for any Southerner. This recipe is the closest I have come to my Maw-Maw's recipe. From

    Recipe #53734

    A delicious dessert for the strawberry lovers.

    Recipe #39544

    Another selection for the 2005 World Tour. A simple and lovely dessert from West Africa.

    Recipe #134996

    A gorgeous dessert to look at, simple to make and delicious to boot!

    Recipe #67176

    Bosc pears work well in this dessert. I also love the flavor combination of amaretto and peaches, so peaches would probably also work well in this recipe. Based on a recipe I found in Cooking Light a couple years ago. The original used softened low-fat vanilla frozen yogurt, but I've only made it with the yogurt. The 1 hour cooking time is actually chilling time. With the low-fat frozen yogurt, Cooking Light showed the nutritional values per serving as: 238 calories, 5.6 grams fat, 39.9 g carbs, 137 mg sodium.

    Recipe #186356

    My friend Mim gave me her trifle recipe, which is one of her most frequently requested desserts. I recently made this again with raspberries and strawberries - this is the photo on the recipe. I also omitted the gelatine and just made a thicker custard which I folded into the whipped cream.

    Recipe #177626

    Posted for Zaar World Tour 2006

    Recipe #177634

    I've been making this recipe for close on 30 years. It's great, but only as great as the ice-cream you use. Don't be tempted to use any more liqueur as the alcohol stops the ice-cream setting (I've tried!) These are wonderful for a dinner party.

    Recipe #41656

    Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket.

    Recipe #140344

    This recipe is taken from "New World Kitchen" by Norman Van Aken. If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered in the refrigerator for about 6 weeks, trust me it won't last a week lol! I purchase my allspice berries in a bulk spice store. This is so good served with chicken or pork!

    Recipe #163225

    A delightful after dinner dessert, this fruit flambe can be spooned over ice cream or enjoyed just as it is. Danaka's Palace in Toronto developed this recipe in honour of Canada's greatest Prime Minister, Pierre Elliot Trudeau. Mr. Trudeau visited Danaka's Palace frequently, whether in an official capacity, or just in town to attend a theatre. I am far from being a famous politician, but I do attend theatres frequently. This particular recipe has a permanent home in my collection of "fast and easy to prepare"; my guests enjoy the selection of fruit used to produce this dessert. Increase the recipe logically to serve more guests.

    Recipe #62873

    This is delicious and it makes quite a lot so if you stop at step 1 it makes a great dessert served in stemmed glassware with cream or ice-cream - although I did make this to top Classic Pavlova #174892.

    Recipe #174893

    "Whisking the sugar, boiling water and gelatin vigorously with a wire whisk creates the foam for this sophisticated dessert. Allow the gelatin mixture to cool before adding the chilled Champagne in order to preserve the precious tiny bubbles it adds." From Shape magazine, provides half your daily vitamin C.

    Recipe #172867

    Simpler than it looks, really luscious, yet light. Do try to add at least one blood orange--not for taste, but for the beautiful color. By way of the LA Times.

    Recipe #161439

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