This looks great - not sure how the apple will go over - but you have me pondering Phyllo dessert now
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I’ve done strawberries (from frozen works well), and a blueberry coulis (also from frozen) - either worked well. I’m sure any sweetened jam or sauce would work. My only advise is don’t over-do the topping, as it can drown out the posset. Just a smidge is enough to balance out the tartness.
One of each, please!
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I would bake golden raisin scones (with edible green glitter sprinkled on top) for the teachers and staff each St. Pateick’s Day. Very well received!
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Lucky me 
How about a pear and frangipane tart? You could serve that with gingerbread or another seasonal ice cream or flavored whipped cream.
Something like this, maybe? https://www.reddit.com/r/pastry/comments/kgo2xi/comment/gghperr/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
Serious Eats also has a recipe, although it’s not quite as pretty to me:
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That was my thought, as well.
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Ah – nothing short of spectacular 
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I have been really happy with the Ottolenghi poached in pears in white wine with saffron. It was my Gateway Ottolenghi recipe.
another pear dessert that works for me is a pear cake recipe from Bi-Rite Market in San Francisco.
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Love all of the colours.. looks very joyful!
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Those are really cute! How old is/are your kiddo(s)?
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A pear tart I made to use up some remaining dabs of baking ingredients (apricot/orange jam, cream cheese) came together nicely for me, and slices made a light dessert. Description at the link over on the WAYB discussion.
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I made some pretzel toffee bark! Tastes great , at least for me. I added all my favorite (and leftover) things.
I sort of used the rachlmansfield.com recipe above, and @rstuart ‘s, but of course explored a bunch of them, including this one, which uses toffee without chocolate.
@sallyt I just realized you wrote
What recipe were you referring to?
Of course now I’m adding improving my toffee skills, along with improving my chocolate tempering to my goals.
I’m going to need to find a candy making thread.
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I don’t really have any bandwidth for holiday baking this year; I have baked zero in the way of cookies or other gifts, and I think my efforts may be limited to desserts for Hanukkah and Christmas dinners and breakfast for Christmas morning, the latter probably involving the sheet of puff pastry lurking in my freezer rather than homemade pastry.
For Hanukkah, I made an applesauce ginger cake from the NY Times (gift link at that post) with maple brown butter cream cheese frosting.
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kourabiedes using the Tess Mallos recipe. I added chopped Marcona almonds and used Triple Sec instead of brandy. They turned out quite well.
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Party-sized pastis gascon came out great! I baked it in a strange oven, which is usually a recipe for disaster, so I was pretty pleased with this.
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Wow, gorgeous. I wonder how this would work with my amazing pears??
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We had a gaggle of kids over, all 8 and under! Complete chaos but fun!
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