Pear

Active time: 20 min Start to finish: 1 1/4 hr

All of the components for this sophisticated dessert can be made the day before, then assembled quickly at the last minute. Sabayon (also called zabaglione) is a custard sauce that is whisked over hot water until it is light and foamy.

This luscious homespun treat is great with vanilla ice cream or frozen yogurt.

Miso—rather than oil—lends body and flavor to the dressing.

A lovely twist on the traditional pear and blue cheese pairing. Tender lamb's lettuce and toasted walnuts provide great contrasting textures. Use a vegetable peeler to make thin shavings of Parmesan.

Active time: 35 min Start to finish: 45 min

Active time: 30 min Start to finish: 45 min

This is a terrific fall dessert. Soft, syrupy pears and tart sour cherries are nestled under a nutty, spiced topping, which is baked until crunchy and golden brown. At the restaurant, the topping crumbs that fall from the crisps onto the baking tray are one of my favorite snacks, and my staff and I can't resist nibbling on them whenever the crisps come out of the oven. Be sure to bake the crisps until the juices bubble up thickly; otherwise, not enough of the moisture will evaporate and the fruit will be soggy.

The trick to this gorgeous dessert is to use imported white chocolate and to melt it carefully, since white chocolate is extremely heat sensitive. Let the terrine mixture get only warm enough to melt the white chocolate and butter.

Can be prepared in 45 minutes or less.

The sauce is a variation of a classic one from the Normandy region of France, where it's made with apples and Calvados.

At one time, musicians who entertained in Catalan countryside were paid with dried fruit and nuts. This came to be known as the "musician's dessert," which is still served to this day. Many places have updated the custom by turning the "pay" into a tart. Here's a rendition, with a rich caramel topping and sweet crust.

Lightly sweetened plain low-fat yogurt is a nice complement to the syrup.

The following sauce is a variation on applesauce and can be served on its own or as an accompaniment to meats.