This sauce is so very easy to make. The results are so much better than any store purchased product. It tastes fresh and only of sweet real strawberries. It freezes really well so can be on hand when you want it. It's great on ice cream, cakes, pies, cheesecakes, brownies, Also delicious swirled in oatmeal or on cereal. Add to milk, smoothies shakes and drinks!

MY EASIEST DESSERT IN 5 MINUTRS TO IMPRESS MY FRIENDS....

#holisweetsMalabi is a Middle Eastern milk pudding.It's easy and one can quickly prepare this dessert with many variations.As I paired it with fresh strawberry coulis.

Mango panna cotta is a delicious, creamy, easy-to-make dessert that's beautiful to serve.This recipe is quick, gluten-free, egg-free, and yeast-free, and uses no butter. Enjoy the smooth panna cotta with a bright mango topping.

We received clementines as a gift, but they were rather sour. I turned some of them into jam before they went bad.The final simmering over medium heat is to evaporate the moisture. Stop cooking when it is nicely thickened. Be careful not to let it burn.This recipe is good for rather sour oranges. For sweet oranges, use less than 100 g of sugar.If you don't use granulated sugar, it may end up too sweet. Recipe by Rugyaraga-

Cold weather is here! It’s the perfect time to sip a delicious hot chocolate, the ultimate winter treat. Clementines are in season, so try this hot chocolate with clementine syrup and you’ll be in heaven. I make mine with almond milk.

I named it clementine disaster because my first attempt was a failed one and had to try and set the marmalade for a second time. I added some extra lemon too and boiled it a bit longer. Now it has to be top of my favourites as it really has a superb flavour.

I make these every year when I manage to get some small figs. These fruits are also easy to use for jam. They're delicious.If you don't like the skins on the figs, you can peel them off.This tastes great even if you don't have red wine.Boil the larger figs for a little bit longer.It's probably better to add a little more sugar if you will be storing these for 1 month. Recipe by cafe-cafe

My grandma used to make these every summer. They are just cooked in sugar water. Although they are so simple, they are so good!These are just a bit less sweet than jam. If you make them even less sweet they are light and delicious, but they go bad quickly even if you store them in the refrigerator, so eat them up quickly!The figs exude a lot of moisture, so don't add too much of water. Recipe by OBU

A cake shop I frequent often has a lemon tart with a crème brûlée-like surface. To achieve that, you'd need a flame touch but since I dont have it, I came up with this simplified version.I wanted to add a dollop of cream into the tarts, so I rolled out the tart dough to 2 mm thick. Because the crust is thinner and delicate, you may want to brush on a beaten egg to harden the custard. Recipe by nyonta

We have a completely over flowing lemon tree, I have to find uses for all these lemons. This recipe is great with pancakes or pikelets or french Toast, so Yummy!

My mother used to make fig or kumquat compote, summer tangerine marmalade and other preserves for her children. Before I knew it, I was stewing them myself.I got some organic kumquats, and stewed them to take to my friend, but my grandchild was born the other day, so I won't go tomorrow after all.My mother would use ash to remove the bitterness before stewing, but I stew them without that step. Since this recipe uses a large amount of kumquats, I didn't go through the trouble to remove the seeds. When making a small amount, remove the seeds. That will make them more elegant to eat.I've heard that honey has antibacterial properties, so I always add it to stewed preserves. Recipe by ou mama