Fruit Dessert

A new take on a classic. For an exotic touch, sprinkle with chopped crystallized ginger before serving.

This impressive frozen dessert has a crisp gingersnap crust, cool mango and lime sorbet filling, and refreshing fruit topping.

Active time: 15 min Start to finish: 1 1/2 hr

Sweetened mascarpone cheese is a rich counterpoint to the refreshing grapes.

Flambéing was all the rage in the '40s, not only for its drama but also for its utility — chafing dishes let the cook go home early and let the host or hostess show off in the dining room. Everyone's heard of cherries Jubilee, but we prefer strawberries set aflame in boozy syrup.

I once heard that the heir to an amaretti factory fortune was kidnapped for ransom. In my imagination I pictured him leaving a trail of amaretti crumbs in the forest to lead the authorities to his rescue. I can't guarantee that this strategy will work if you're kidnapped, but if you leave a trail of crumbs that leads to this crisp, you can be certain a crisp search-and-rescue party will follow.

The rich, creamy sauce is also delicious on crisps, puddings and cobblers.

Sophisticated and simple—even more so with the help of a purchased pie crust.

A delectable new take on the old-fashioned summer shortcake.

The tartness of the cranberries is accented by the sweet, crunch meringue filling served at Le Bec-Fin in Philadelphia.

Something simple and delicious for dessert. Partner with store-bought gingersnaps.

Homespun treats like cobblers and this crisp never go out of fashion for home cooks, but the past 12 months saw them show up on a lot of restaurant menus.

In this easy version of the classic napoleon, crisp phyllo pastry squares are layered with lemon cream and raspberries. Jars of ready-made lemon curd are available in the preserves section of most supermarkets.

The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.