Stone Fruit

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

The nutty marzipan mixture is a delicious contrast to the sweet-tart plum filling.

(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.

A rich cheesecake filling is baked in a tart crust for an elegant twist on a favorite.

Low in calories and rich in flavor, this sauce is also excellent over vanilla frozen yogurt.

Can be prepared in 45 minutes or less.

When you want to put on the "dog" but not the fat, try this colorful salad.

To allow enough time for the soufflés to freeze, make them at least one day before serving.

This recipe can be prepared in 45 minutes or less but may require additional sitting time.

There are many varieties of mango grown on the African continent — comparatively, the selection of fresh mangoes here in the United States is limited. For this recipe, we recommend using canned slices of Alphonso mango, an Indian cultivar renowned for its bright orange flesh and very intense flavor.

Tuscan sweets tend to be simple and rustic, like this deliciously buttery, moist cake, similar in texture to marzipan. What to drink: Tuscany's famous Vin Santo, a dessert wine made from raisined grapes.

Purchased Mexican wedding cookies or any buttery nut cookie would be good with this dessert.

This lovely dessert must be chilled at least two hours (or up to one day) before serving.

When ripe, fresh apricots have a velvety-soft deep golden skin with a faint blush and the most delicate flavor. When picked before maturity, the flavor is less than exciting but baking surprisingly intensifies the flavor even of the pallid ones, bringing them more toward the piquancy of dried apricots. Since baked aprictos are so vivid, I always bake them entirely open-faced in a pie. Glazing them with strained apricot preserves adds extra flavor and makes them glisten.

Can be prepared in 45 minutes or less.

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: