Stone Balloon Winehouse pastry chef Jesse Jones ramped up for summer with a fried doughnut peach fritter with honey and brown butter ice cream, raspberry caramel and pistachio praline. And since it wouldn’t be the Stone Balloon without a little booze, Jones presents the Irish car bomb cake, a Guinness chocolate cake with roasted Jameson-infused marshmallows, and a trio of ice creams flavored with Baileys Irish Cream, Jameson-spiked caramel, and chocolate stout. (115 E. Main St., Newark, 266-8111)
