Slideshow: First Look: Winter Desserts at 100 Wines and BO-beau, San Diego

Pistachio and Apricot Baklava at 100 Wines
Pistachio and Apricot Baklava at 100 Wines
Flaky phyllo squares filled with crumbled pistachios and apricots are served with quenelles of white chocolate ice cream topped with apricot-cardamom coulis.
Menage a Trois at 100 Wines
Menage a Trois at 100 Wines
The "menage a trois" dessert trio at 100 Wines has crunchy elements (biscotti and peanut brittle), plus moist and fudge-like chocolate decadence cake and a creamy chocolate pot de creme with brandied cherries.
Chevre Cheesecake at 100 Wines
Chevre Cheesecake at 100 Wines
The Laura Chenel chevre cheesecake with port reduction is one of the least sweet options, and a good pick for anyone who'd rather have a cheese plate than cake for dessert. Pair it with a dessert wine like a glass of port or muscat.
Pear Almond Torte at BO-beau
Pear Almond Torte at BO-beau
A crumbly, buttery torte riddled with almonds gets a two-tone topping of goat cheese mousse and bright apricot chutney. There's also a fan of thinly sliced poached pear and a drizzle of port reduction.
Apple Tart Tatin at BO-beau
Apple Tart Tatin at BO-beau
Once flipped out of their cast iron pan, you can see how caramelized the apples are. The caramel balsamic gelato keeps the dessert somewhat light.
Apple Tarte Tatin at BO-beau
Apple Tarte Tatin at BO-beau
The tarte tatin is presented at the table pastry side up, then flipped over to reveal the baked apples underneath.