Fruit Dessert

This topping for the meringue roulade tastes great no matter what type of fig you use, but purple ones, such as Mission, will turn your syrup a beautiful shade of pink.

Discovered on Long Island in 1759, Pippin apples are one of the oldest U.S. varieties. Their bright tanginess and crisp texture make them excellent for baking.

Bosc pears are distinguished by russet skins and elegantly elongated necks and stems. They are an ideal dessert pear because they hold their shape when roasted or poached. What to drink: Late-harvest Sauvignon Blanc.

Can be prepared in 45 minutes or less.

Here, sliced fresh peaches and a rich brown sugar caramel sauce accent scoops of ginger-flavored frozen mousse. Margarita glasses make terrific sundae dishes.

The name banoffee plays on the combination of a banana filling and a topping of coffee-flavored whipped cream. This inspired dessert comes from pastry chef Abigail Langlas at Alan Wong’s award-winning restaurant in Honolulu.

Can be prepared in 45 minutes or less.

A flavorful filling in an elegant dessert.

Can be prepared in 45 minutes or less.

If you don't have apple brandy, simply substitute apple cider. In addition to the crystallized ginger, the cinnamon sugar sprinkled on the crust adds a lovely essence. To serve this very special pie, I suggest topping each slice with a bit of cheddar cheese.

Sweet Plantains with Buttered Rum and Coconut Sauce