INGREDIENTS

• 1, 9–10-oz. jar dulce de leche or caramel sauce
• ¾ cup dulce de leche liqueur
• 2 Tbs. fresh lemon juice
• 2 tspn. sugar
• ½ tspn. ground cinnamon
• Large pinch of ground nutmeg
• 12 baby bananas; peeled

• 2 Tbs. unsalted butter
• Crushed amaretti cookies or almond macaroons

INSTRUCTIONS

Whisk dulce de leche sauce and liqueur in small saucepan over low heat until sauce is just warm. Whisk lemon juice, sugar, cinnamon, and nutmeg in large bowl to blend; add bananas and toss to coat. Melt butter in a large skillet over medium-high heat. Add bananas; sauté until heated through and beginning to brown, turning gently with heat-resistant rubber spatula, about 5 minutes. Transfer 2 bananas to 6 plates. Drizzle warm sauce over bananas. Sprinkle with crushed amaretti and serve.

INGREDIENTS

• ¼ cup cilantro; slightly packed
• ¼ cup canola oil
• ¼ cup almonds
• 4 garlic cloves
• Strawberry tomatoes; sliced
• Cream cheese
• Canola oil

INSTRUCTIONS

Put cilantro, canola oil, almonds, and garlic cloves in a food processor and pulsate until fully incorporated. Place sliced tomatoes on a plate, add ½ tspn. of softened cream cheese on top, and finish off with ½ tspn. of the cilantro pesto. Lightly drizzle each slice with oil and serve.

INGREDIENTS

• 2 cups blanched almonds
• ¼ cup sugar
• ¼ cup melted butter or margarine
• ½ cup seedless raspberry jam
• 2/3 cup whipping cream
• 8 oz. white chocolate, chopped
• 2 Tbsp. lemon juice
• ½ tsp. almond extract
• 2¼ cups red raspberries, rinsed & drained
• 2 cups golden raspberries, rinsed & drained
• 1 Tbsp. almond-flavor liqueur

PREPARATION

In a blender or food processor, whirl almonds with 2 Tbsp. sugar until finely ground; if using a blender, whirl half of the mixture at a time. Pour nut mixture into a 9-inch tart pan with removable rim. Add butter and rub with fingers until mixture forms fine crumbs. Press nut mixture evenly over bottom and up side of pan until flush with rim. Bake crust in a 325° oven until dark gold, about 20 min. Spread crust bottom with jam. Cool on a rack. In a 1- to 2-quart pan over medium heat, stir cream and chocolate until smoothly melted, about 2 minutes. Stir in lemon juice and almond extract. Evenly spoon into crust. Chill tart until filling is firm to touch, 1 to 1¼ hours. Arrange red raspberries in a single layer on filling. In a blender or food processor, whirl golden raspberries, remaining 2 Tbsp. sugar, and liqueur until smoothly pureed. Press mixture through a fine strainer into a bowl; discard seeds. Evenly spread golden raspberry sauce in center of dessert plates. Remove pan rim. Cut tart into wedges and place a wedge in sauce on each plate.