[di-zurt] 
| 1. | cake, pie, fruit, pudding, ice cream, etc., served as the final course of a meal. |
| 2. | British. a serving of fresh fruit after the main course of a meal. |
| des·sert (dĭ-zûrt') n.
[French, from Old French desservir, to clear the table : des-, de- + servir, to serve; see serve.] |
dessert
the last course of a meal. In the United States dessert is likely to consist of pastry, cake, ice cream, pudding, or fresh or cooked fruit. British meals traditionally end with nuts, fruits, and port or other dessert wine, while French practice is to end with fruit, cheese, and wine; in both cuisines, a more elaborate meal would include a sweet course preceding the dessert offerings. In Spain, Portugal, and Latin-American countries, desserts of flan (a baked caramel custard) are ubiquitous. Other rich sweets based on eggs, milk, and fruits also are preferred. The elaborate cakes and tarts of central and northern Europe make the dessert course a glory of these cuisines. Indian cuisine offers sweet puddings and dense cakes flavoured with rosewater, honey, and nuts
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