Homemade banana chips baked low and slow at 250 degrees for two hours, served over ice cream drizzled with a warm guava jelly coulis. A tropical, island-inspired dessert that ends a Cuban-style meal on a sweet, sunny note.

Mini muffin-scone hybrids studded with crispy Applewood bacon and brown sugar, hiding a molten caramel center, served with caramel-swirled clotted cream. A sweet-savory indulgence that proves bacon truly does make everything better.

INGREDIENTS 4 cloves 3 whole star anise 2 cinnamon sticks 1 bottle red wine 1/4 cup sugar, optional (depending on sweetness of wine) 2 strips orange zest, removed with a vegetable peeler 1 1/2 cups orange juice, freshly squeezed and strained, or store-bought 1 small sprig rosemary, plus sprigs for garnish DIRECTIONS 1. Wrap the cloves, star anise and cinnamon in a small square of cheesecloth and secure it with kitchen twine. 2. Combine the wine, sugar if using, orange zest, orange juice, rosemary and the spice pouch in a slow cooker. 3. Cook on low heat until hot, about 1 hour. 4. Adjust the slow cooker to the 'warm' setting. 5. Serve in mugs with a rosemary sprig as garnish.