Almond

Active time: 20 min Start to finish: 45 min

This dense, moist chocolate cake, made with dried pears, is stunning when decorated with gold leaf. Of course, you can always simply top it with chocolate curls.

This dessert is a trompe l'oeil, resembling the peel, rind, and flesh of a cantaloupe.

Baked in individual ring molds, these little desserts feature caramelized pears, streusel topping and sweetened cream.

Chef Lionel Lévy uses black olives in this unusual clafoutis but still serves it as a dessert, along with a mâche salad drizzled with lemon-honey vinaigrette. We like that combination in place of an after-dinner cheese course, but we also think it makes an excellent (and surprising) first course.

Rum and spices-classic Caribbean ingredients-also happen to be the classic ingredients in the traditional English steamed pudding. This lovely version of the Christmas dessert is from the Grand View Beach Hotel, Villa Point, St. Vincent and the Grenadines. Begin preparing it at least one day before serving.

Very nice for a fancy dinner party, these little tartlets have an almond crust, tangy lemon filling and strawberries on top.

These chewy cookies are great with ice cream, espresso or a glass of Marsala.

Sardinia, Italy Diamond-shaped papassinas are especially good with a cup of coffee. The flavor of these cookies gets even better after a few days.

A bowl of fresh fruit and some mixed nuts would be very nice go-withs here.

A quick almond crust gets filled with ice cream and topped with cardamom-scented whipped cream and berries.

This is a terrific fall dessert. Soft, syrupy pears and tart sour cherries are nestled under a nutty, spiced topping, which is baked until crunchy and golden brown. At the restaurant, the topping crumbs that fall from the crisps onto the baking tray are one of my favorite snacks, and my staff and I can't resist nibbling on them whenever the crisps come out of the oven. Be sure to bake the crisps until the juices bubble up thickly; otherwise, not enough of the moisture will evaporate and the fruit will be soggy.

Terrific when served with vanilla or coffee ice cream, and a very appealing breakfast or snack cake on its own.

In this version of the classic holiday dessert, a croissant bread pudding is steamed in the oven instead of on the stove top. Ignite the finished product in front of the guests for maximum effect.

Almonds, pistachios, raisins, ginger and a touch of tea team up in a luscious sauce.

At one time, musicians who entertained in Catalan countryside were paid with dried fruit and nuts. This came to be known as the "musician's dessert," which is still served to this day. Many places have updated the custom by turning the "pay" into a tart. Here's a rendition, with a rich caramel topping and sweet crust.

Although nougat is made on many Mediterranean islands, the honey-and-nut confection is a real favorite on Minorca.