Pear

A one-pan dessert winter warmer to bake the cold-weather blues away.

Made with ricotta and honey for a slightly more savoury flavour, you can dip each spoonful in the honey-ginger syrup for a sweeter finish.

A quick and easy dessert other than self-saucing pudding? Don't mind if we do.

This recipe calls for a pear poaching syrup made with shiraz gin that flavours and colours the pears, but doubles as the base for the accompanying ice-cream.

The Melbourne eatery's take on the filled pasta of Bergamo.

A sweet stack we'd happily have for brunch or dessert.

Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.

A warming fruit crumble never goes astray.