286 dessert sauce recipes

Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

Homemade hot fudge sauce with unsweetened chocolate, butter, and vanilla cooked into a thick, glossy pour. A 6-ingredient stovetop fudge sauce ready in 30 minutes.

Versatile fruit sauce with dried apricots simmered in apple juice, then thickened with honey, orange juice, and warm spices.

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Paskha: the traditional Russian Easter cheesecake, an unbaked pyramid of sweetened farmer's cheese studded with candied fruit, raisins, and almonds, served with a madeira-rum lemon sauce. Orthodox Easter in every bite.

Broiled pineapple fanned over crisp puff pastry rounds, pooled with a creamy pina colada sauce of coconut milk, rum, and egg yolks, dotted with strawberry syrup. Tropical dinner-party dessert.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Baked chocolate souffle for two with cinnamon whipped cream and a warm fudge mocha sauce. A date-night dessert made with both semisweet and unsweetened chocolate.

Thick homemade hot fudge sauce made with unsweetened chocolate, evaporated milk, and sugar. Rich, glossy, and pourable, this makes enough to fill two gift jars.

Elegant cranberry twist on Peach Melba with poached peach halves, vanilla ice cream, and a pureed cranberry-kirsch sauce. A stunning dinner party dessert served in stemmed glasses.

Rum butter sauce simmers a glossy syrup of sugar, lemon juice, butter, brandy, and both light and dark rum into a holiday dessert sauce. Pour warm over mince pie, pound cake, or steamed pudding.

A silky cooked vanilla sauce to spoon over plain cake, made from sugar, milk, butter, and a touch of flour to thicken. This old-fashioned dessert topping turns a simple slice into something special.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.