Fruit Dessert

Made from yuca (pronounced "YOO-ca"), pearl tapioca can be found at Asian markets and specialty foods shops. Active time: 2 hr Start to finish: 2 1/2 hr

Pack the fruit and sauce separately, and keep the sauce chilled.

A fitting way to celebrate the arrival of plum season. Figs, peaches, and hulled strawberries can also be broiled in this manner.

Crush the anise seeds with the side of a large heavy knife. Broiling the honey-coated plum makes it caramelized and tender. Active time: 10 min Start to finish: 10 min

Rote Grütze "My husband and I always have the Rote Grütze at the Kempinski Hotel Atlantic when in Hamburg, Germany," says Mary Futchik of Naples, Florida. "Could you could help us get the recipe?" Consider this a cross between a spoonable pudding and a fruit soup.

This softly set ice cream isn't churned, so you don't need an ice cream maker.

Can be prepared in 45 minutes or less.

A delightful new take on shortcakes. Adding a bit of gelatin to the cream helps maintain its volume when whipped.

France's classic layered dessert of puff pastry, pastry cream and icing fell out of favor for a while, but it recently experienced a revival. This contemporary version features phyllo instead of puff pastry, an espresso-flavored pastry cream and bananas, which were used in many treats in 1997.

A luscious caramel-lime sauce makes this dessert a real star.

(Tarte aux Pommes a la Compote)

Pudding is a term that is used interchangeably with dessert in Ireland, so not all Irish puddings are the milk-based treats Americans think of when they hear the word. Here's a fine example: a pretty dessert of bread and assorted sweetened berries are in season, but many people want to eat this delicious pudding even when fresh berries aren't available. Fortunately, frozen ones work just as well. Begin preparing this a day before serving so that it can set up overnight.

Apple cider vinegar makes the crust extra flaky. Offer eggnog ice cream (or vanilla ice cream sprinkled with nutmeg) alongside.

As a child, I was a picky eater and this cobbler was especially hard for me to take, since it's sort of an ugly dish. After being threatened with a trip to the doctor for vitamin shots, I did start eating more, and the cobbler turned out to be one of my favorites. It's a classic North Carolina recipe and is one of my mom's signature dishes. It's so simple and takes no time to make.

Here's a fresh take on the classic combination of fruit and cheese. Placing parchment on top of the pears as they are poaching helps keep them moist and submerged in the poaching liquid.