Stone Fruit

There's a southern accent to this entrée, so round out the menu with corn muffins, coleslaw and three-bean salad; then bring on the coconut layer cake.

If rice pudding is getting a little too comfortable, try our version with fresh pineapple, mango, and papaya. Active time: 20 min Start to finish: 30 min

Can be prepared in 45 minutes or less.

To peel apricots, blanch about 20 seconds. Drain and rinse with cold water, then slip off the peels with a paring knife.

Here's a colorful and creative pie: Apricots, which flourish in California, Hawaiian pineapple and Oregon cranberries come together in a filling that offers a terrific balance of the exotic and the traditional. It's good with vanilla ice cream.

A sophisticated finale that's easier than pie. If you have a little extra time, you might make your own pastry shell.

Here's proof that an elegant dessert does not have to take hours to make. Can be prepared in 45 minutes or less.

The graham cracker crunch topping is delicious on its own, but combined with ripe peaches, cinnamon syrup and ice cream, it makes for positively addictive sundaes.

Can be prepared in 45 minutes or less.

This not-too-sweet potato dish is reminiscent of tzimmes, a traditional sweet potato, carrot and short rib stew. Using a four-millimeter slicing blade in processor makes the preparation a snap.

Arlene sometimes uses sliced apricots, peaches or whole strawberries instead of plums for an equally delicious topping.

Can be prepared in 45 minutes or less but requires additional unattended time.

This recipe gives everyone a mini cobbler.

Aam Lassi I guarantee that even if you think you don't like yogurt you will love this shake. Combined with mangoes and blended until frothy, lassi is always refreshing, not just at mealtime. The bubbly froth subsides when lassi stands awhile, so whip it again in the blender or whisk it just before serving.

The recipe for this delicious and speedy summer pie ws given to me by a food-writing colleague, Dede Ely-Singer. The filling requires no baking, is quick to prepare, and can be varied to suit whatever combination of berries and fruits is in season. The technique is simple: some of the fruit is first mashed and cooked into a thickened sauce. Then the remaining fresh fruit is stirred in and the entire mixture turned out into a completely prebaked pastry shell and chilled. The filling can also be served as a pudding without any pastry. Advance preparation: The pastry can be prebaked a day in advance. The filling should be made early in the day, and the pie filled and set to chill at least 3 hours before serving.