Fruit Dessert

Any leftover compote is great served over vanilla ice cream or frozen yogurt.

It's so easy to make these processor-quick biscuits ahead if you like. Then reheat, split and fill them with ice cream and berries just before serving.

(FRAGOLE ED UVE CON MENTA E VINIGLIA) This colorful salad is accented with mint, a favorite ingredient in native cooking.

The recipe for the coconut pudding is adapted from Mexican Light Cooking by Santa Fe-based chef Kathi Long.

The secret to a perfect brûlée crust is using both the turbinado sugar and a blowtorch.

Hazelnuts are teamed with strawberries and rhubarb in this rustic tart. Vanilla ice cream is a must for serving.

Here's a delicious example of an Eastern spice used to complement a Western dish.

Fresh fruit marinated in Scotch and sugar is a lovely topper for the purchased cake.

Active time: 45 min Start to finish: 2 3/4 hr

The frozen berry sabayon is smooth and creamy, like ice cream.

Ukrainian Dessert Dumplings These stuffed dessert dumplings with a chewy noodle-dough wrapping are a Ukrainian specialty. The fruit fillings vary widely—ours are stuffed with dried apricots and walnuts, then sprinkled with a cinnamon-crumb topping.

Try the compote on pound cake, too.

This dessert is an Italian takeoff on a classic French dish, Poire Belle-Hélène-poached pear with vanilla ice cream and chocolate sauce. Here the pear is teamed with a hazelnut-orange_semifreddo_ (a sweet Italian frozen mousse) and a Frangelico chocolate sauce. For smaller appetites, cut the semifreddo into eight portions and the pears in half.

The coconut tuiles (cookies) that go into this layered dessert (left) are delicate, so the recipe provides for quite a few extras to allow for breakage. Tuiles are also terrific with ice cream. The syrup gets an interesting (and delicious) kick from nontraditional dessert ingredients like black peppercorns and a jalapeño chili.