Apricot

California dried apricots are essential for this recipe — they have the tartness needed to balance the sweet filling and macaroon layers. Don't assemble this cake ahead or the crisp macaroon layers will get soggy.

The following recipe produces a coarse-crumbed cake; for ease of slicing, dip you knife in hot water before cutting each serving.

(TORTA DI RISO CON COMPOSTA DI CILIEGE E ALBICOCCHE) This flourless dessert is popular, especially on the Po River plain. The texture is more like that of a rice pudding than that of a cake. The compote is a refreshing partner. For a treat, uncork a semisweet Lambrusco.

Frangipane is a classic pastry filling with ground almonds. Here, pistachios are also added. Both the pastry and the filling can be made one day before baking.

Sweet summer apricots are a terrific topping for this upside-down cake.

A classic Austrian tart gets an American update with this cranberry and apricot filling.

Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.

June is fresh apricot season, but there are always a few that just won't seem to ripen. This dessert makes good use of those hard apricots.

Honey, cinnamon, vanilla and orange slices spice up the wine marinade in this low-fat fruit dessert. Transport it in an airtight plastic container, and serve it in bowls.

The tea adds an elegant complexity to the sauce for the pears, dried apricots, and cherries. Using dried tart cherries instead of Bing cherries helps balance the sweetness.

(TARTE ABRICOT VERLET) Verlet is a tiny tea and coffee shop that also serves good homemade pastries. Anyone who loves apricots will love this simple, homey pie. Be sure to use fresh, not canned, apricots.

Active time: 30 min Start to finish: 3 3/4 hr

To peel apricots, blanch about 20 seconds. Drain and rinse with cold water, then slip off the peels with a paring knife.

Here's a colorful and creative pie: Apricots, which flourish in California, Hawaiian pineapple and Oregon cranberries come together in a filling that offers a terrific balance of the exotic and the traditional. It's good with vanilla ice cream.

This not-too-sweet potato dish is reminiscent of tzimmes, a traditional sweet potato, carrot and short rib stew. Using a four-millimeter slicing blade in processor makes the preparation a snap.

Arlene sometimes uses sliced apricots, peaches or whole strawberries instead of plums for an equally delicious topping.