Fruit Dessert

Golden Delicious apples, as well as other good baking varieties like Rome Beauty, are a natural choice here.

Can be prepared in 45 minutes or less.

A refreshing dessert on its own or spooned over vanilla ice cream. This recipe can be prepared in 45 minutes or less.

Fools are light desserts made of fruit and whipped cream. They date back to the fifteenth century. White chocolate gives this classic a contemporary twist.

Make two trifles to serve 30 guests, or make one and round out the dessert table with fruitcake and goodies from the bakery.

(TARTE D'ABRICOTS AU MIEL ET AUX AMANDES) In early summer, apricots are abundant in Provence; here, we've called for canned apricots, which are always available.

We admit we've never been big clafouti fans, but this recipe won us over. It's the lightest version of the dish we've ever had. In the fall and winter, innkeepers Bob and Caroline Taylor like to make this dessert with pears, flavoring it with powdered ginger.

Begin preparing this delicious dessert at least one day ahead.

A very pretty, fresh-tasting dessert that can be assembled a day ahead.

Betty Caldwell was Gourmet's production director for many years. She has an avid interest in cooking and gave us this recipe, which became an instant holiday classic.

Nut pies can be very sweet — mixing in tart cranberries keeps everything in check.

"I’ve been cooking since I was twelve, and my husband, Bruce, picked it up during a "Mr. Mom" phase after our second daughter was born," writes Renee Davis of Cadiz, Ohio. "We have a great time coming up with recipes together. If he concocts a dish, I’ll taste-test it, and vice versa. Some of our best (and worst) dishes have been the result of enthusiastic experimentation. I used to serve fresh fruit with a cream-cheese-and-marshmallow dip as an easy dessert after big barbecue meals, but we improved on that by adding a cookie crust and ended up with an entirely new dish." Popular with kids and adults, this dessert pizza is incredibly easy to make. Top with your favorite summer fruit.

Active time: 30 min Start to finish: 1 3/4 hr (includes chilling time for syrup)

Susanna Foo, who was born in Mongolia, learned to cook classic Chinese cuisine from relatives. After arriving in the United States, she took a course in French cooking at the Culinary Institute of America. So when she and her husband, E-Hsin Foo, opened Susanna Foo Chinese Cuisine in 1987, her menu naturally featured Chinese dishes interpreted with French techniques. Foo emphasizes fresh, locally available ingredients and delicious sauces, and the results of her approach have brought a slew of local and national awards.

Active time: 30 minutes Start to finish: 1 1/2 hours