Cherry

The name of this cake derives from the flavors that are reminiscent of the classic mole, an aromatic, delicious chocolaty savory sauce that originated in Pueblo, Mexico. I have always thought that dried chiles were a surprisingly good match for chocolate, and with the addition of canela, cloves, and pumpkin seeds, the full mole flavors emerge. For a shortcut, substitute sectioned grapefruit for the orange caramel.

Try any leftover sauce on ice cream.

A lovely combination of apricots and cherries tops a tender crust in this great summertime treat. Serve it with lightly sweetened whipped cream.

This rich and comforting pudding is served at the floating restaurant Fregatten Sct. Georg III in Tivoli Gardens.

(Ciliege al Vino Rosso) Wine is as much a religion in Tuscany as food is, and rare is the table that is set without a bottle of the local vintage. Wine is also an ingredient in sauces, stews and even sweets. Fruit simmered in wine is a common dessert in the region, and cherries are the fruit of choice during their short summer season.

An added pleasure of this salad lunch is that you can mix your own. Take a large tray and line it with grape leaves or large flat leaves of leaf lettuce. In the center place a shallow dish piled high with heart leaves of lettuce, watercress and spikes of French endive. Around this dish, on the grape leaves, arrange fruits according to your liking, such as:

Made with a fraction of the butter used for most upside-down cakes, this dessert has the flavor and texture of angel food cake — and it tastes so good that nobody will know it has been streamlined.

Begin preparing this at least a day ahead.

This recipe can be prepared in 45 minutes or less.

This recipe originally accompanied Chocolate Napoleons with Mascarpone Cream and Cherry Compote .

Serve with scoops of vanilla ice cream.

Serve with: Romaine salad with creamy Italian dressing, and steamed Broccolini. Dessert: Lemon gelato topped with sliced figs and Marsala.

Faye Gardner, Haleyville, Ala.
"I perfected a sister-in-law's cookie and have been baking them every Christmas since 1969."

This is the best clafouti I have ever tasted, for it is short on flour, long on custard, and the butter gives it an added depth of flavor. Remove the pits if you like. If you leave the pits in the cherries, be sure to warn your guests so they don't crack their teeth!

This traditional French dessert combines all the best qualities of custard, pudding, and cake.

Summer's luscious cherries topped with oats, almonds, brown sugar and cinnamon.