Fruit Dessert

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. My husband is also a major foodie. We usually cook at home three nights a week, depending on our schedules. Even after cooking all day, I don't mind coming home and cooking some more. I still find it a calming experience." You could also dress up breakfast by spooning these peaches over waffles.

At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.

I was first tempted to serve these with a dollop of crème fraîche, or vanilla ice cream, but I resisted because I didn't want to dilute their flavor, and I was right to do so, for the balance of flavors is perfect. Muscovado sugar is a very dark, usually organic, unrefined sugar from Madagascar. If you can't find it, simply use dark brown sugar.

"A few weeks before my best friend’s wedding in San Francisco, I flew into town for her bridal shower," writes Constance Stevenson of Portland, Oregon. "The luncheon was catered by Thymes Two Catering. For dessert, they served an elegant blueberry and lemon layer cake with a tangy lemon frosting."

A beautiful dessert that's just right for the season. Begin making it at least three hours and up to one day ahead. What to drink: Marsala or Asti.

The cranberries add tartness, color and texture. Serve the pie with vanilla ice cream or sweetened whipped cream, if you like.

Melting the chocolate in the pear poaching liquid makes an instant sauce.

Make oatmeal-cookie crumbs by blending cookies in a processor until finely ground.

Strawberries marinated in a vanilla-orange syrup add a new twist to these sponge-cake shortcakes. Active time: 1 hr Start to finish : 2 1/2 hr

Great with a scoop of vanilla ice cream.

The sauce is reminiscent of that sentimental summertime favorite, the 50/50 Bar.

Minus the ice cream, this delicate pudding makes a wonderfully indulgent breakfast.