Stone Fruit

Colorful boysenberry and mango sorbets team up in a refreshing, guilt-free alterative to traditional ice cream sundaes.

You can use whatever fruit you have on hand for this quick, pretty dessert.

Can be prepared in 45 minutes or less.

This beautiful torte can be prepared three days before serving.

Try the sauce with grilled fish or chicken, too. Can be prepared in 45 minutes or less.

(Southern German and Alsatian Italian Plum Torte) This torte is served traditionally at the high holidays in early fall, when small blue Italian plums are in season. In southern Germany and Alsace the pie was made from zwetsche, a local variety of these plums. My aunt Lisl always used to make a murbeteig crust (a short-crust butter cookie dought) for this tart, and sliced each Italian plum into four crescent shapes. She lined the tart with breadcrumbs and then apricot preserves, which protected the dough during baking, leading to a crispy crust. She went light on the cinnamon, a spice she felt was overused in this country. (I agree with her.) My aunt's results, simple to prepare, were simply delicious.

A finale that is great on its own or served with some whipped cream that has been accented with brown sugar.

At the Princeville Hotel on the Hawaiian Island of Kauai, a mixture of dried and fresh fruits is used to fill the pork. Begin preparing this dish one day before serving.

This recipe can be prepared in 45 minutes or less.

Try not to break up the large lumps of crabmeat, because the salad looks best when the fresh, white meat stands out.

Begin with a ripe mango or ripen in a paper bag. First peel the skin off the mango. Slice it lengthwise on either side of the pit. This may be 4 slices. The pit may be oval. Use a serrated knife and proceed with the recipe.