Autumn desserts fine dining

Pink lady apples are the perfect choice in this sweet caramel Aussie tarte tatin – it's a total crowd pleaser.

Nigel Mendham's evocative dessert revels in the mellow flavours of autumn, featuring plums, an inventive Meantime Porter sabayon, ginger crumble and yoghurt sorbet. Most of the elements in this plums with sabayon recipe can be prepared ahead of time.

Still got room after dinner, but want something refreshing to wake up the mouth then this dessert is for you guys! A beautiful apple, pear, fennel compote with almond crumble, green apple & basil sorbet

Recipe: Hinojo Flan with Caramel, Orange Honey Blossom Cream, Mandarin Gel, Orange Blossom Honey Crunch from Pastry Chef Ruben Ortega of Xochi in Houston, TX

These dainty little tarts contain a whole host of elements offering a contrast in textures. Spheres of poached pear sit on a base of chocolate and Manuka honey cremeaux around a scoop of pear sorbet. There's a honeycomb tuile on top for crunch, extra white chocolate for sweet richness and small sorrel leaves for freshness.

After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.

Mini Poached Pear Cardamom Cakes are full of spice, topped with cinnamon and white wine poached pears, with a pour of Maple Cream Sauce.

A plated dessert involves arranging multiple components on a plate. While most of these components are prepared in advance, the plated dessert itself is skillfully assembled right before serving, ensuring freshness and a burst of flavor with every bite.

Pear, cinnamon biscuit, caramel and vanilla ice cream by Xavier Boyer