Cartwright’s pastry chef, Amanda Crick, lovingly crafts homemade, delectable desserts that are so good you may not want to share. One of our guests’ favorites are our Campfire S’mores, a sophisticated twist on the old-time classic. In addition to preparing sweet delights, Amanda also bakes all of our irresistible breads in the Cartwight’s Sonoran Ranch House kitchen each day. Crick and her creations have been featured in Phoenix Magazine.

Fresh Ranch House Desserts 11.

    • Crème brûlée
      Cashew lace cookie & prickly pear berry compotee  GFO
    • De-constructed blueberry pie 
      Cinnamon streusel, lemon curd, candied almond marscapone dollops, fresh blueberry compote and house-made frozen yogurt
    • Campfire s’mores in a mason jar
      House-made graham cracker cookies, marshmallow, dark chocolate ganache & chocolate sponge cake
    • “Inside Out” ooey gooey carrot cake
      Cream cheese stuffed and soaked in a 3-milk reduction. Gingersnap cookie crumbs, yogurt walnut cream & candied carrot puree
    • Chocolate almond coconut cake
      Dark chocolate ganache, apricot marmalade, coconut almond cookie dust, raspberries and candied Marcona almonds
      Vegan & GF
    • Gelato with house made sorbets
      Garnished with Sonoran spiced peanut brittle  GFO
      – Prickly pear
      – Sea salt caramel
      – Tahitian vanilla bean
      – Double dark chocolate
      – Seasonal sorbets

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