Peach

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.

This quick little pan roast really captures the spirit of Italian food culture although I've never seen anything quite like it in Italy. The balsamic-flavored zabaglione is a nod to the classic Modenese osteria dessert of raw strawberries with balsamic vinegar and black pepper.

Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling.

Cardamom and nutmeg are lovely notes of spice in these super sundaes. Caramel ice cream would be good here, too.

Can be prepared in 45 minutes or less.

This southern version of the holiday cranberry sauce includes peaches, one of the region's favorite fruits.

As a child, I was a picky eater and this cobbler was especially hard for me to take, since it's sort of an ugly dish. After being threatened with a trip to the doctor for vitamin shots, I did start eating more, and the cobbler turned out to be one of my favorites. It's a classic North Carolina recipe and is one of my mom's signature dishes. It's so simple and takes no time to make.

When you brush the bottom pie crust with an egg wash, you keep the fruit from making the pie soggy as it bakes. By sprinkling the top crust with sugar, it makes for a great sugary crust.

Blended in the processor, the no-bake cream cheese filling is ultra-smooth.

This recipe is an accompaniment for Pistachio Blancmanges . Active time: 20 min Start to finish: 1 hr