Fruit Dessert

Active time: 35 min Start to finish: 1 hr

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge — the cookies must go in the middle of the oven to cook through and brown evenly.

Poires au Four avec Sabayon de Sauternes Active time: 20 min Start to finish: 1 hr

Instead of serving coffee, alter the usual dessert routine by offering a glass of Cognac or dry Sherry with these apples.

Fruit with a spiced wine syrup is a typical — and refreshing — ending to a hearty Spanish dinner. Serve with slices of lemon sponge cake if desired.

Active time: 15 min Start to finish: 1 hr

A French classic gets a little twist from Payard Pâtisserie & Bistro in New York.

Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.

You can bake this apple oatmeal crumble (with the oven rack in the upper third of the oven) and roast the tomatoes (on the rack in the lower third) for this low-fat menu at the same time.

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed. Poaching time depends on the ripeness of the fruit.

This quick little pan roast really captures the spirit of Italian food culture although I've never seen anything quite like it in Italy. The balsamic-flavored zabaglione is a nod to the classic Modenese osteria dessert of raw strawberries with balsamic vinegar and black pepper.

Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling.

Candied, or crystallized, ginger is peeled fresh ginger root that has been cooked in a sugar syrup and coated with sugar.

Almond paste in the shortcake biscuits and fresh berries glazed with red currant preserves give this dessert a Swedish accent.

Try this for breakfast with a side of yogurt or for dessert with gingersnap cookies.

Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were quickly introduced to such important New World foods as cranberries and corn. The newcomers returned the favor by planting apples, which flourished and were soon available in many American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling, celebrates that early culinary sharing. It's a delicious combination of some of our most traditional American flavors.