Nut Free

This recipe is versatile. You can use any firm-flesh pears or apples—or a combination; just be sure the size of the fruits you use is uniform. You can also try another dry whole spice (such as cinnamon or cloves) in place of the star anise.

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.

The steeping liquid needs to chill for at least 4 hours, so plan accordingly.

Bosc pears must be very ripe; Anjou, which are juicier, can be slightly firm. Avoid enamel baking dishes, as they cause the syrup to burn.

For the creamiest results, allow the mascarpone to stand at room temperature for 15 minutes before serving.

Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.

Beer, traditionally found in this dish, ferments the batter and adds flavor.

When put directly on the grill, potatoes will burn before they are cooked through. Parboiling potatoes and wrapping them in a foil packet with seasonings allows for perfectly grilled potatoes with lots of golden, flavorful bits. See page 619 for more spice-mix suggestions.

For crisp browned potatoes, avoid crowding the pan when sauteéing.

If you prefer a completely smooth texture, you may pass the potatoes and celery root through a food mill or ricer after they have been cooked.

Use small red or white potatoes if fingerling potatoes are unavailable.