We'd have dessert at the same time: lychee and cardamom sorbet; and pochettes of cardamom creme anglaise with powdered sugar.
Tarte Tatin also is not tarte fine aux pommes, a sleek dessert in the same family: very thin apple slices fanned out on puff pastry, then blasted in a hot oven into a kind of luxurious apple pizza.
An apple charlotte is scarcely known outside England (and has nothing to do with the fancy French dessert of the same name), but I feel it is my duty to change that.
The Philadelphia Phillies apparently want their fans to be treated with dinner and dessert at the same time, so they're rolling out the Donut Burger.
Hutchings seems to pull out the essence of the fruit in his dessert sauces, the same way he does with his meats.
And so the main course is called plat principal, the dessert is the same word, soupe and salade are close enough to be guessed, and most people are familiar with the words vin (wine) and fromage (cheese).
For dessert, do the same thing, but drizzle with honey instead of oil and serve it with fresh berries or cut-up late-summer fruit (fresh figs are amazing right now), with sliced toasted almonds scattered over top.
This also goes a long way in breaking the cycle of "just eating because" you are watching a movie/having a bad day/bored, etc. - Eat dessert at the same time as the "healthy food": If you are going to offer your child a cookie, let them eat it whenever they want during the meal time, which teaches them to listen to their own internal hunger cues, and stop when they are finished with their meal.
You could get dessert at the same restaurant where you eat, or go to a different place to wind down the night.
Desserts uphold the same high standards.
Desserts followed the same pattern: incredibly good, or not so.
