Postre

United States

Persimmon pudding is an American dessert made from the pulp of persimmons. The fruit must be completely ripe to avoid astringency, as unripe persimmons can be very bitter due to their high tannin content. The pudding is not a pudding in the conventional, custard-like sense but is more akin to a moist, dense cake or a steamed pudding. Its consistency varies from soft and spoonable to a firmer, cake-like texture that can be sliced. The ingredients typically include persimmon pulp, flour, sugar, eggs, milk, and spices such as cinnamon, nutmeg, and cloves, which complement the sweet and subtly spiced flavor of the persimmons. Some recipes also incorporate nuts or raisins. Persimmon pudding is often baked in the oven, though some variations may call for steaming. The dessert is usually served warm or at room temperature and is frequently topped with whipped cream, a dollop of ice cream, or a drizzle of caramel sauce, enhancing its rich and comforting qualities.

Persimmon Pudding

Italy

Pesche al forno is a traditional dessert that's especially popular in Piedmont. It's usually made with a combination of large peaches, butter, crumbled amaretti, sugar, almonds, Marsala, and dark chocolate. The peaches are cut in half and half of the flesh is scooped out into a bowl. The flesh is mashed with the amaretti, butter, almonds, sugar, and Marsala until the mixture is sticky. The peach halves are placed into a buttered dish, topped with the filling mixture, and the remaining Marsala is poured on top. The dish is covered and baked until the peaches are tender. A piece of chocolate is placed on top of each peach half and the peaches are then baked until the chocolate has just melted. The dessert can be served warm or cold, and it can also be made with nectarines or apricots.

Pesche al forno

Pesche di Prato, meaning peaches from Prato are sweet treats consisting of two small, round, brioche-dough cakes soaked in Alchermes liqueur, paired in two with vanilla custard, and finished with a generous dusting of powdered sugar. Allegedly, they were created in 1861 during a party in Prato&rsquo;s Piazza del Duomo while celebrating the Italian unification. These sugar-coated confectioners' peaches were an instant success, and they have been around ever since. Due to the elaborate, time-consuming preparation, pesce di Prato are traditionally reserved for celebrations such as birthdays or weddings.

Pesche di Prato

Pesche dolci (literally "sweet peaches") are a traditional Italian pastry designed to mimic the appearance of ripe peaches. These delightful treats are popular across Italy, particularly in Sardinia and Tuscany, and are often prepared for festive occasions, weddings, and celebrations, where their charming look and sweet flavor symbolize joy and festivity. The pastry is made from soft, crumbly dough that is baked into small, round halves. These halves are then joined together with a filling, which can vary from pastry cream, chocolate ganache, or Nutella, to jam or flavored custard. Once sandwiched together, the assembled "peaches" are brushed with a liqueur, such as Alchermes or rum, which adds a subtle flavor and helps achieve their peach-like blush. They are then rolled in sugar to complete their realistic appearance, often with a small mint leaf or candied green decoration added to resemble a peach stem. The result is a dessert that is as visually striking as it is delicious. Soft, sweet, and aromatic, pesche dolci offer a delicate pastry exterior paired with a rich, indulgent filling. Their unique presentation and vibrant colors make them a standout on dessert tables, particularly during weddings and special gatherings. Modern variations of pesche dolci include different fillings and the use of natural or artificial coloring to enhance their peach-like appearance, allowing for both traditional and innovative interpretations. These pastries are a perfect example of Italian creativity in food, blending aesthetics and flavor into a treat that delights both the eyes and the palate.

Pesche dolci

Pesche Scaligere is a traditional dessert originating from the Veneto region. It&rsquo;s usually made with a combination of firm peaches, butter, amaretti cookies, almonds (blanched, toasted, and chopped), grappa, honey, and sugar. The peaches are cut in half and the pits are removed. The halves are arranged on a buttered baking dish and stuffed with a mixture of almonds, amaretti, grappa, honey, and sugar. The stuffed peach halves are baked in the oven until they start to brown, usually about five minutes. Once baked, pesche Scaligere are served at room temperature. If desired, serve this dessert with a dollop of whipped cream on the side.

Pesche Scaligere

Croatia

Pester &scaron;nita is a traditional cake originating from Pakrac. It consists of the base, filling, and glaze. The base is made with a combination of beaten egg whites, breadcrumbs, ground walnuts, sugar, and egg yolks. The filling is made with a mixture of heavy cream, sugar, and ground walnuts, and the glaze consists of sugar, water, dark chocolate, walnuts, rum, and butter. The base is baked in the oven and cooled. The filling is spread over the base, and the glaze is poured over the cake. Once cooled, pester &scaron;nite are cut into rhombical shapes and the dessert is ready to be enjoyed.

Pester šnite

Pestil is a Turkish sweet made from pulverized fruits &ndash; most commonly apricots - that are spread in a thin layer, then left to dry. After the mass has dried, it is cut into smaller pieces. Pestil is also known as fruit leather due to its typical texture. When ready for consumption, pestil can also be preserved in an airtight container, where it will keep for several months.

Pestil

Spain

Pesti&ntilde;os are Spanish pastries fried in olive oil. The dough is made with flour, yeast, sesame, and sometimes orange juice and cinnamon. After the dough has been fried, it is traditionally topped with honey or sugar. These crunchy fritters have been prepared during the Holy Week and Christmas since the 16th century. Serve them with sweet wine, tea, hot chocolate, or coffee.

Pestiños

Petimezopita is a Greek cake made with grape molasses (petimezi). The basic version usually incorporates flour, grape molasses (grape syrup), olive oil, cinnamon, and baking soda, but common additions also include orange juice and orange zest, a splash of liquor such as tsipouro or raki, cloves, walnuts, and raisins or currants. Depending on the amount of grape molasses&mdash;which provide flavor and sweetness&mdash;sugar can be added or omitted. This fragrant cake is mostly baked in a round form, and it usually has a thick texture and a light or dark brown color. It can be served without any accompaniments, but it is often dusted with sugar, sprinkled with sesame seeds or crushed walnuts, or drizzled with chocolate or grape molasses.

Petimezopita

Petrafennula is a traditional dessert bar originating from Sicily. This crunchy and sweet bar is usually made with a combination of honey, orange peel, lemon peel, almonds in sugar, and cinnamon. The honey is heated in a pan over low heat and mixed with citrus peels that have been cut into small pieces. The mixture is cooked while continuously stirring, and once it thickens a bit and becomes slightly hard, it&rsquo;s removed from the heat. Almonds in sugar and cinnamon are added to the mixture, and it&rsquo;s then poured into a greased baking tray and flattened. Once cooled to room temperature, petrafennula is cut into diamonds or rectangular shapes before consumption. During the festive Christmas season, it&rsquo;s typically enjoyed after a big meal.

Petrafennula

Petrali are traditional Christmas cookies from Reggio Calabria, Italy, cherished for their distinctive half-moon shape and rich, spiced fillings. The dough, typically a shortcrust pastry, encases a mixture of dried figs, walnuts, almonds, and citrus zest, often enhanced with vino cotto (cooked wine) and coffee, imparting a deep, festive flavor. These cookies are customarily decorated with an egg wash and colorful sugar sprinkles or drizzled with dark chocolate, adding to their festive appearance. Petrali hold a special place in Calabrian holiday traditions, symbolizing warmth and celebration during the Christmas season.

Petrali

Canada

Visually reminiscent of cinnamon rolls, pets de s&oelig;urs (lit. sister&rsquo;s farts or nun&rsquo;s farts) are French Canadian pastries with an unappetizing name. They consist of flaky pie crust dough that is rolled up with a paste of brown sugar, butter, and cinnamon. However, there are a few varieties, so brown sugar can be replaced with molasses or maple syrup. These sweet treats are especially popular during the festive Christmas season.

Pets de sœurs

The dainty petticoat tails gained their peculiar name and distinctive shape by resembling the pieces of fabric used to create the elaborate 16th-century petticoats, including that of Mary Queen of Scots, who was reputed to have been particularly fond of these sweet, buttery shortbread biscuits. However, another less romantic theory claims their name could've been derived from petits cot&eacute;s, the old French term for little biscuits. Regardless of their real origins, petticoat tails remain a Scottish favorite until this day. They are often dusted with icing sugar and are traditionally enjoyed with afternoon tea.

Petticoat Tails

Petulla is a traditional snack and the Albanian version of fried dough. The dough is usually made with a combination of flour, yeast, milk, eggs, sugar, salt, and vegetable oil. Once mixed, the dough is left to rest, and it's then scooped out and dropped in hot oil in batches. The dough balls are cooked on all sides for a few minutes until golden brown. The fried dough is drained on paper towels and it's then enjoyed with powdered sugar, honey, raspberry jam, or feta cheese for a salty kick.

Petulla

Pevarini are ancient, peppery cookies hailing from Venice, where they have been prepared since the 15th century. Once very popular, nowadays they are pretty hard to find. Originally, they were made with pepper, molasses, lard, and flour, but honey and sugar can be used instead of molasses, while the lard is often substituted with butter. Additional spices such as cinnamon, nutmeg, ginger, or cloves may be used, but pepper remains the most important ingredient. Although it might seem unusual, the use of pepper in ancient, traditional sweets is not that rare &ndash; it might have something to do with the medieval authority, St Hildegard, who claimed that pepper is a great cure for melancholy. Pevarini should be consumed moderately (due to their spiciness, they are considered to be an aphrodisiac!). They pair nicely with full-bodied red wines, or a steaming cup of mulled wine.

Pevarini

Pfeffernuss is a spiced German Christmas cookie. Although there is no set recipe and the variations appear throughout the country, the dough is usually heavily spiced with several spices. The list typically includes white pepper, which gives the cookie its name, cinnamon, cardamom, anise, cloves, allspice, ground ginger, and nutmeg. Sometimes, they are made with a gingerbread spice blend known as lebkuchengew&uuml;rz, while some variations also use orange or lemon zest. These cookies are a Christmas staple, mostly prepared and enjoyed throughout the Christmas period. They are typically round and often dusted in sugar or covered in icing glaze. They share many similarities with Danish (pebern&oslash;dder) and Dutch (pepernoten) pepper cookies.

Pfeffernuss

India

Phirni is a dessert made with ground rice that's cooked in milk and flavored with almonds, saffron, and cardamom. A favorite in North India, it is most often prepared for special occasions or festivals such as Diwali and Karwa Chauth. Traditionally served in small clay bowls known as shikoras, phirni is always eaten well-chilled and garnished with nuts, rose petals, and often with silver paper or chandi warq to make it even more luxurious.

Phirni

Peru

Picarones are a staple of Peruvian street food, the tasty, deep-fried treats that are also often referred to as the "Peruvian doughnuts". The dough is shaped into a ring and fried in hot oil, and picarones are then drizzled with a sweet cane syrup. It is believed that they were first prepared during the Spanish Viceroyalty in Lima and they were probably based on the Spanish bu&ntilde;uelos. The recipe was adapted by the locals who added sweet potatoes and squash to the dough, and a new dish was created. Picarones were later popularized by the nuns of Saint Claire's convent, and today they are especially popular during the religious festivities in October.

Picarones

Philippines

Pichi-pichi is a Filipino dessert consisting of three key ingredients: grated cassava, sugar, and water. The concoction is steamed until it develops a firm, glutinous texture, and it is then rolled in desiccated coconut. The dessert is especially popular during merienda, parties, and celebrations. This delicate, sticky treat was originally invented in the Quezon Province.

Pichi-pichi

Poland

Although it is known as a gingerbread, piernik is better described as a traditional Polish honey-spice cake that is mainly enjoyed as a popular Christmas treat. It appears in numerous varieties, but it usually consists of wheat or rye flour, honey, and hefty amounts of spices, such as cinnamon, cloves, nutmeg, allspice, ginger, and pepper. Traditionally baked in loaf pans, it is occasionally enriched with dry fruits and nuts or served layered with thick plum jam. Piernik is always prepared well in advance, leaving the dough to mature, and the cake to release all the pleasant, pronounced flavors. It is usually associated with Toruń, a city with the centuries-long ginger-making tradition.