Season 14, Episode 6

Cook Like a Pro: Tipsy Desserts

Dessert is good, but for Ina Garten, tipsy desserts are even better. She uses sparkling white wine to add a little zing to Moscato Poached Fruit that can be made in advance. Bourbon is the secret to her decadent Bourbon Honey Cake, and Armagnac brandy is magical in Ina's Plum Clafoutis. A refreshing Campari and Orange Granita takes dessert to a new level, and Chef Jean-Georges Vongerichten shows how to make Chocolate Rum Pudding with Candied Violets.
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Recipes From This Episode

Plum Clafoutis

Peaches in Sauternes

Vodka with Passion Fruit Sorbet and Vanilla Ice Cream

Chocolate Rum Pudding with Candied Violets

Campari & Orange Granita

Moscato Poached Fruit

Bourbon Honey Cake

Fruit Salad with Limoncello

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May 11
12pm | 11c

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