Sarah Koob's desserts have a seasonal bent, and each time of year brings different requirements. "You can't get through fall without an apple pie on the menu," she says. "I tried." She dresses up an ...

If you're ready to make your ice cream sundaes even more decadent, then there's a perfect canned option that's a great ...

Apple-and-Cheddar salad with almond-cream dressing (left). To make the dressing, soak 100g almonds in 100ml water overnight, drain, then place the nuts in a processor with the juice of two lemons, ...

Start by making the ice cream: Put the apples, lemon juice and water in a small pot. Cover and cook over medium heat until very soft - about 10 minutes.

Warm cream and milk in large, heavy saucepan over medium-low heat to 175F; stir in sugar until dissolved. Add vanilla bean seeds. Whisk 1/3 cup of the hot cream mixture into egg yolks in bowl ...

Freeze mixture in an ice-cream machine according to manufacturer’s instructions. Spoon into a 2 litre-capacity rectangular container, drizzle with half the caramelised apple mixture, swirling to ...

Combine sour cream, egg, sugar, flour, vanilla and salt in large bowl. Add apples and mix well. Turn into Cinnamon Pastry Shell. Cover crimped edges lightly with foil. Bake at 450 degrees 10 ...

Allow to cool and then break or crumble into small pieces. To make the Icecream, boil 800ml cream with the vanilla bean. Whip egg yolks with sugar until light and fluffy.

Luckily, you don't have to wait until apple-picking season to get your hands on Baileys's newest addition — it's currently available for purchase nationwide at liquor stores for about $25 a bottle.