Three Fabulous West Coast Inspired Winter Desserts for 2026

Posted on Oct 11, 2025



When the chill of winter sets in and twinkling lights fill the night sky, there’s nothing quite like indulging in a decadent dessert inspired by the flavors of the West Coast. Our 2 Fabulous West Coast Inspired Winter Desserts for 2025 combine seasonal ingredients, regional charm, and gourmet artistry to create show-stopping finales to any meal. From caramelized BC pears and roasted hazelnuts in a golden Spiced Pear & Hazelnut Tarte Tatin, to the rich elegance of a Dark Chocolate & Cranberry Mousse brightened with candied orange zest and a touch of rosemary, these desserts reflect both comfort and sophistication. Each recipe highlights locally sourced ingredients, artisanal flair, and the natural bounty of British Columbia’s winter season. Whether you’re hosting a cozy dinner for family or an elegant holiday soirée, these two desserts will bring warmth, sparkle, and a touch of gourmet indulgence to your table this Christmas.

Spiced Pear & Hazelnut Tarte Tatin with Vanilla Bean Crème Anglaise
Serves: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutesThis decadent dessert celebrates the flavors of the Pacific Northwest — ripe BC pears, toasted Fraser Valley hazelnuts, and aromatic winter spices. The fruit is caramelized in butter and maple sugar, then baked under golden puff pastry and flipped just before serving. A silky vanilla bean crème anglaise and a drizzle of hazelnut praline finish the plate with elegance and warmth.

Ingredients

For the tarte tatin:

  • 4 firm ripe pears (such as Bosc or Anjou), peeled, halved, and cored
  • 3 tbsp unsalted butter
  • ½ cup pure maple sugar (or brown sugar)
  • 1 tbsp pure maple syrup
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp allspice
  • Pinch of sea salt
  • 1 tsp lemon juice
  • 1 sheet butter puff pastry (thawed if frozen)
  • ¼ cup toasted hazelnuts, chopped

For the vanilla bean crème anglaise:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 vanilla bean, split and scraped (or 1 tsp pure vanilla paste)
  • 4 large egg yolks
  • ⅓ cup granulated sugar

Optional garnish:

  • Caramelized hazelnut praline shards
  • Edible gold leaf or powdered sugar
  • Fresh rosemary sprig (for a winter aroma)

Preparation

1. Prepare the pears

In a heavy 10-inch ovenproof skillet (preferably cast iron), melt the butter over medium heat. Add maple sugar and syrup, stirring until dissolved and bubbly. Add cinnamon, cardamom, allspice, salt, and lemon juice.
Lay pear halves cut side up in the caramel. Cook gently for 10–12 minutes, basting with syrup, until lightly golden and coated.

2. Add hazelnuts and pastry

Sprinkle toasted hazelnuts over the pears.
Trim the puff pastry into a round slightly larger than your skillet. Drape it over the pears, tucking the edges inside the pan.
Pierce the pastry a few times with a fork to let steam escape.

3. Bake

Bake at 400°F (200°C) for 25–30 minutes until pastry is puffed and deeply golden.
Let rest for 5 minutes, then carefully invert onto a warm serving plate (caramel will be hot).

4. Make the Crème Anglaise

  1. In a small saucepan, heat milk, cream, and vanilla bean until steaming (do not boil).
  2. In a separate bowl, whisk yolks and sugar until pale.
  3. Gradually whisk in the hot milk mixture. Return to the saucepan and cook over low heat, stirring constantly, until the sauce coats the back of a spoon (about 5–6 minutes).
  4. Strain through a fine sieve into a clean bowl. Chill slightly before serving.

Plate and Serve

  • Cut a warm wedge of the tarte tatin and place it slightly off-center on a plate.
  • Spoon a swirl of vanilla crème anglaise alongside.
  • Garnish with a few hazelnut praline shards, a light dusting of powdered sugar, and a tiny sprig of rosemary for festive aroma.
  • Optional: drizzle with a touch of maple reduction for extra shine.

Wine & Pairing Notes

  • Dessert wine pairing: Late Harvest BC Riesling or Icewine — its honeyed sweetness complements the caramelized pear.
  • Alternate pairing: A hazelnut liqueur or a vanilla-infused espresso martini for an indulgent winter finale.

Chef’s Tip

To make the dish truly gourmet, use a mix of red and golden pears for contrast and brush the pastry with a thin layer of pear brandy glaze right after baking for a glossy finish.


Dark Chocolate & Cranberry Mousse with Candied Orange Zest and Rosemary Sea Salt

Serves: 6
Prep Time: 35 minutes
Chill Time: 3 hours
Total Time: 3 hours 35 minutes

Overview

This elegant winter dessert blends the deep richness of dark chocolate with the bright tartness of BC cranberries, elevated by a whisper of rosemary and sea salt. The flavors are layered and complex — smooth, bittersweet, citrusy, and herbaceous — embodying the sophistication of the West Coast winter palate.

Ingredients

For the chocolate mousse:

  • 200 g (7 oz) high-quality dark chocolate (70% cacao or higher), chopped
  • 3 tbsp unsalted butter
  • 3 large egg yolks
  • 2 tbsp sugar
  • 3 large egg whites
  • ½ cup heavy cream, softly whipped
  • 1 tsp pure vanilla extract
  • Pinch of fine sea salt

For the cranberry compote:

  • 1 cup fresh or frozen BC cranberries
  • ¼ cup maple syrup
  • 1 tbsp orange juice
  • 1 tsp orange zest
  • 1 tsp finely chopped fresh rosemary

For the candied orange zest:

  • 1 large orange (use the peel)
  • ½ cup sugar
  • ½ cup water

For garnish:

  • Flaky sea salt infused with rosemary (optional: make your own by blending rosemary and sea salt)
  • Fresh rosemary sprigs
  • Chocolate curls or gold leaf (optional for plating)

Preparation


1. Make the cranberry compote

Combine cranberries, maple syrup, orange juice, orange zest, and rosemary in a small saucepan.
Simmer on low heat for 10–12 minutes, until berries burst and sauce thickens. Cool completely and refrigerate.

2. Make the candied orange zest

Peel the orange using a vegetable peeler, avoiding too much pith. Slice peel into thin strips.
In a small pot, bring sugar and water to a boil, add the zest, and simmer for 10 minutes until translucent.
Remove zest and cool on parchment paper. (Reserve syrup for drizzling if desired.)

3. Prepare the chocolate mousse

  1. Melt chocolate and butter in a heatproof bowl set over simmering water (double boiler). Stir until smooth and glossy. Remove from heat and cool slightly.
  2. Whisk egg yolks and sugar together until pale and thickened, then slowly whisk in melted chocolate and vanilla.
  3. Beat egg whites with a pinch of salt until soft peaks form.
  4. Fold whipped cream into the chocolate mixture, then gently fold in egg whites in two additions — careful not to deflate.

4. Chill

Spoon mousse into individual glass cups or ramekins. Chill for at least 3 hours, or until firm and silky.
5. Assemble and Plate
  1. Spoon a small layer of cranberry compote on top of each mousse.
  2. Drizzle a little of the reserved orange syrup around the rim.
  3. Top with a few strands of candied orange zest and a tiny pinch of rosemary sea salt for a surprising savory-sweet note.
  4. Garnish with a rosemary sprig and chocolate curls for a festive finish.


Wine & Pairing Notes

  • Dessert wine: Late-harvest Merlot or BC port-style wine enhances the richness of the chocolate.
  • Cocktail pairing: A rosemary-infused Old Fashioned or a spiced espresso martini pairs beautifully.

Chef’s Tip

For an extra luxurious twist, place the mousse in a dark chocolate shell or tart cup and serve with a warm cranberry coulis drizzle at the table.
This dessert balances decadence and freshness — a sophisticated nod to the West Coast’s love of nature and nuance.

Gourmet Dessert: Pumpkin Chai Crème Brûlée with Candied Ginger & Spiced Shortbread

Serves: 6
Prep Time: 25 minutes
Cook Time: 45 minutes
Chilling Time: 2 hours minimum
Total Time: 3 hours 10 minutes

Seasonal Orientation

This dessert combines the comforting essence of BC pumpkin, aromatic chai tea spices, and the silky richness of classic French crème brûlée. The subtle burn of candied ginger and buttery spiced shortbread on the side bring warmth and texture, perfect for a crisp autumn evening.

Ingredients

For the Pumpkin Chai Custard:

  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar
  • ½ cup pumpkin purée (not pie filling)
  • 1 chai tea bag (or 1 tsp loose-leaf chai blend)
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground clove
  • ⅛ tsp nutmeg
  • Pinch of sea salt

For the Caramelized Sugar Topping:

  • ¼ cup superfine (caster) sugar

For the Candied Ginger Garnish:

  • 2 tbsp finely chopped candied ginger
  • 1 tbsp maple syrup
  • Pinch of cinnamon

For the Spiced Shortbread Cookies (optional but recommended):

  • ½ cup unsalted butter, softened
  • ⅓ cup powdered sugar
  • 1 cup all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground clove
  • Pinch of salt

Preparation

Step 1: Infuse the Cream

  1. In a medium saucepan, combine the cream and milk. Add the chai tea bag, and gently heat over medium-low until steaming but not boiling — about 5–6 minutes.
  2. Remove from heat, cover, and let steep for 10 minutes. Remove the tea bag and discard.


Step 2: Make the Pumpkin Custard

  1. In a medium bowl, whisk together egg yolks, granulated sugar, and brown sugar until pale and creamy.
  2. Add pumpkin purée, vanilla, and spices. Whisk until smooth.
  3. Gradually pour the warm chai-infused cream into the yolk mixture while whisking constantly.
  4. Strain through a fine-mesh sieve into a large measuring cup to ensure a silky texture.


Step 3: Bake the Crème Brûlée

  1. Preheat the oven to 325°F (160°C).
  2. Pour the custard mixture into 6 small ramekins (about 4 oz each).
  3. Place ramekins in a deep baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
  4. Bake for 40–45 minutes, or until the centers are just set but slightly wobbly.
  5. Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours (or overnight).


Step 4: Make the Candied Ginger Topping

  1. In a small skillet over low heat, warm maple syrup and candied ginger until glossy and fragrant (2–3 minutes).
  2. Sprinkle lightly with cinnamon and let cool on parchment paper.


Step 5: Prepare the Spiced Shortbread (Optional but Elegant)

  1. Preheat oven to 350°F (175°C).
  2. Cream butter and powdered sugar until smooth.
  3. Mix in flour, spices, and salt until a soft dough forms.
  4. Roll out to ¼-inch thickness, cut into rounds or leaf shapes.
  5. Bake on parchment-lined tray for 10–12 minutes, until lightly golden. Cool completely.


Step 6: Caramelize the Tops

  1. Just before serving, sprinkle each chilled custard evenly with superfine sugar (about 2 tsp per ramekin).
  2. Using a kitchen torch, melt and caramelize the sugar until golden and crisp. Let rest 2 minutes for the top to harden.


Step 7: Serve & Garnish

Top each crème brûlée with a few pieces of candied ginger, a drizzle of maple syrup, and a small dusting of cinnamon.
Serve with one or two spiced shortbread cookies on the side for texture and visual elegance.

Chef’s Gourmet Tips

  • For extra depth, add a splash of dark rum or bourbon to the custard base.
  • Don’t skip straining the mixture — it ensures a velvety, restaurant-quality finish.
  • For presentation, garnish the plate with a swirl of caramel sauce, a rosemary sprig, or a thin pear slice crisped in the oven.

Wine Pairing

A BC late-harvest Gewürztraminer or sparkling apple cider pairs beautifully with the spiced pumpkin and caramelized sugar tones.

Presentation Suggestion

Serve the crème brûlée in individual ramekins on slate or dark wood boards. Add a dusting of powdered sugar, a shortbread cookie, and a single candied ginger curl on top for a polished, modern autumn aesthetic.
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