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
Arizona red lime-honey syrup, cashew lace cookie & mixed berry compote GFO - Banana coconut cream tartlet
Fresh bananas, rum caramel and coconut cream & chocolate drizzled coconut macaroon sticks - 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 - Vegan and gluten free dark chocolate cake
Glazed with vanilla almond milk ganache, raspberry couli & coconut sorbet - 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
