Fruit Dessert

The "crumble" in this case is a buttery shortbread topping.

The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however, for the extra character.

A hint of whisky and tart cherries in the filling, plus an almost cakey crust, make this comforting pie unique. Serve with heavy cream for drizzling or some vanilla ice cream.

These are unusually light, with a crunchy filling. A dollop of thick, tangy Greek yogurt is a nice finishing touch.

A scoop of ice cream, a spoonful of whipped cream, or a dollop of crème fraîche would be great with this.

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps." A French country dessert that's like pudding and tender cake all in one.

The leftover peach-poaching liquid makes a delicious sweetener for iced tea.

The sweetness of the pears and honey in this recipe are a nice foil for the savory ricotta.

If you're making this entire menu in a single oven, we recommend baking the cobbler ahead of time — that way you can reheat it while clearing the table. Otherwise, you can just whisk together the dry ingredients beforehand, but you'll have to excuse yourself during dinner to assemble and bake the dessert.

This is a classic recipe for a Midwest favorite. For a flavorful filling, it's important to use sour (or tart) cherries, rather than sweet.

How do you improve on ripe summer berries and cream? Whip the cream with a sugar syrup that's been infused with lemon verbena, a fragrant herb available at many farmers' markets.

For extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots. (Avoid using Santa Rosas, which don't retain their shape when cooked.)

Ice wine, or eiswein, is traditionally made from grapes that are handpicked after being allowed to freeze. Less costly bottlings of the concentrated sweet wine are made from grapes frozen in freezers.

A fruity flavor and mellow heat make ancho chile — poblano chile in its dried form — a delicious and unusual addition to the sweetness of ripe peaches and raspberries.

Look for fresh sour cherries at farmers' markets. Or use Bing cherries instead and add 1 tablespoon fresh lemon juice to the filling.

The fruit is tossed with a peach caramel sauce (juices from the peaches combined with homemade caramel) that adds depth of flavor to the filling. Keep an eye on this pie as it bakes; it browns quickly and so needs to be tented with foil.