If you can’t imagine Valentine’s Day without chocolate, consider adding these mini-cakes to the menu. Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie. View recipe →
Like strawberry shortcake but more elegant, this layered dessert needs to rest for a few hours before slicing to soften the crunchy meringue. It keeps for about a day so you can serve half for dinner and enjoy the other half for a decadent breakfast the next morning. View recipe →
Share a silky, wine-poached pear with your sweetheart on Valentine’s Day. Both the pear and the luscious caramel-yogurt sauce can be prepared ahead, so dessert will be ready when you are. View recipe →
Pears love chocolate and dried plums, and this impressive do-ahead dessert does not disappoint. View recipe →
Delicate and fragrant, these baked pears have a sweet crunchy topping laced with coconut and chocolate. Pair with California Sparkling Rosé or Dessert Wine. View recipe →
Enjoy the classic combination of dark chocolate and tart, sweet berries in a tender, buttery crust. Pair with California Sparkling Wine or Late Harvest Zinfandel. View recipe →
Toasted almonds, chewy coconut and rich dark chocolate make this bar deliciously decadent. Pair with late-harvest California wine or California Cabernet Sauvignon. View recipe →
Serve this creamy, luxurious dessert after dinner or as a delightful afternoon snack. Pair with California Rosé or late-harvest Riesling. View recipe →
Sweet, smoky, sharp, and creamy; this easy-to-make dessert can also be served cold on a warm summer night. Pair with California Pinot Noir or Viognier. View recipe →
Crisp and refreshing pears with a sweet vanilla cream and a light buttery crust make this the perfect conclusion to any meal. Pair with California Muscat/Moscato or late-harvest Riesling. View recipe →