All types of fresh/ seasonal fruits can be used for making desserts. Add nuts for texture and flavour. Display an attractive fruit basket with apples, pears, bananas, grapes, oranges at the table where the guest makes his/her choice of a portion of fruits. Sometimes a box of dates can be served along with the fresh fruits.
Wine adds more meaning
Most sweets and puddings can be offered with wines. The potential relationship of desserts with wine, both as an ingredient and as an accompaniment, is richer and more intricate than you would think! The simplest transformation of wine into an integral part of a dessert consists in merely pouring it over fresh fruit - especially strawberries. Occasionally fresh fruits in a bowl are sprinkled with sugar and doused in advance with red wine. Champagne if often poured over strawberries and peaches.
Fondues are another idea
Dessert fondues are also a fun, flavourful and friendly way to end a meal. Most dessert fondues are made of chocolate. The range of sweet fondue will tempt adults and children alike. A pot of melted chocolate with fresh fruit, cake and marshmallows for dipping is an indulgent way to end a meal and are very simple to prepare. Day old cake works best. If you are using fruits, choose firm pieces and, if possible, chill them first and the chocolate will coat them better. Served in a fondue pot it consists of a pot and burner with four or six long handled forks. A chocolate fondue set can be used for keeping chocolate sauce warm at the table. Long handled forks are essential for spearing fruits etc being dipped into the fondue. Every dessert is a gift, a work of art, a flight of fancy for the palate and the spirit, so remember, every dessert deserves a garnish!