Stone Fruit
Caramelized-Nectarine and Ginger Shortcakes with Sour Cream
Here's a terrific twist on the classic fruit-and-shortcake theme.
Peach-Amaretto Sundaes
Juicy peaches, crushed cookies and vanilla ice cream spiked with brandy and amaretto add up to a perfect summer treat.
Spiced Peaches and Raspberries
This recipe is an accompaniment for Peach Baked Alaskas with Spiced Peaches and Raspberries.
Chicken Sauté with Guava Sauce
LaVerl Daily, director of Le Panier cooking school in Houston, suggests supplementing this slightly tropical entrée with rice, black beans and buttered green beans sprinkled with chopped macadamia nuts. Finish with sweet potato pie or coconut cream pie.
Grilled Mango
This recipe was created to accompany Grilled Citrus Salmon . Can be prepared in 45 minutes or less but requires additional unattended time.
Chocolate-Dipped Cherries
This recipe originally accompanied Cherry-Fudge Brownies with Chocolate Sauce .
Pineapple Upside-Down Cakenullwith Macadamia Nuts
Among favorite desserts of the decade were waffles, served with ice cream and syrup, as well as this easy cake's ancestor. The treat reached its maximum popularity with the increasing availability of canned pineapple and the marketing efforts of the Dole Company. Today's widely available fresh fruit-spiked with ginger, macadamia nuts and orange zest-gives a great result.
Asian Chicken Salad with Roasted Peanuts
Use leftover chicken if you have any on hand, or start with a rotisserie chicken. Be sure to pick up the sliced peppers from the salad bar while you're at the market. Crunchy sesame breadsticks are all you need to complete the meal — except, of course, dessert, which could be pineapple slices sprinkled with coconut and broiled.
Cheese and Hominy Quesadillas with Tropical Salsa
A gift from Native American cooks, hominy is dried, hulled corn kernels. Sold rehydrated in cans, it also makes a great addition to soups, stews, and casseroles.
By Katherine Anastasia
Plum and Berry Summer Puddings
These colorful treats are like chilled fruity bread puddings. Start making them at least one day and up to two days before serving.