Fruit Dessert

Purchased sorbet, frozen yogurt and pound cake make this the season's quickest elegant dessert.

A sophisticated dessert that is great on its own, mixed with sweet berries or used as a topping for ice cream or frozen yogurt.

Can be prepared in 45 minutes or less.

Elderflowers, with their subtle, honeyed sweetness, are often paired with gooseberries in English cookery. In this particular recipe pink gooseberries are best; the green ones are too tart.

Also good with pound cake or waffles.

Light, refreshing and very sophisticated. Asian pears have a crisp texture, a round shape, and a sweet and floral aroma that's quite unlike that of the more familiar buttery "pear-shaped" pear.

A light dessert that is made extra easy by the use of purchased fruit juice. No ice cream maker required.

A cored pineapple is used to serve this dessert, so be sure to select one with bright leaves.

An inspired combination of flavors—the caraway is an unexpected addition to the crust.

I do not think that pêches de vigne, French red-fleshed peaches, are available in the United States so, for this recipe, use the most ripe, fragrant peaches you can, and go easy on the orange flower water. Slice, drizzle and serve the peaches immediately, so they are still lightly chilled!

This recipe yields an extra cake layer that can be reserved for another time. Wrap it tightly in foil, and freeze it for up to a month. Keeping the cake wrapped, defrost it at room temperature; then serve it with berries and whipped cream or ice cream.

Can be prepared in 45 minutes or less.