Fruit Dessert

What to drink: Fess Parker 2000 Late Harvest Muscat Canelli, Santa Barbara County, or another sweet dessert wine with orange and honey flavors.

Active time: 20 min Start to finish: 8 1/2 hr (includes chilling)

The nutty, slightly spicy flavor of the sweet red wine works well with the berries in this dish. Active time: 20 min Start to finish: 45 min

Zabaglione is the Italian version of the foamy, custardy sauce known as sabayon in France. I found that freezing it for this dessert gave it a texture much like that of ice cream. For an extra-pretty presentation, garnish this with fresh raspberries, orange segments, mint leaves and additional sliced, toasted almonds.

Any kind of smooth fresh cheese may be used to make coeur à la crème. Flavor will vary with the type of cheese used and also with the proportion of cream added. French fromage frais, English curd cheese, and American farmer cheese are all suitable for this dessert which should be prepared two days before serving.

A creamy fruit filling goes between split Cardamom Biscuits for a beautiful dessert.

No custard stands in the way of the peach flavor in this simple-to-make ice cream, so only the sweetest fresh peaches will do.

Any extras are great cold for breakfast. As an alternative to the vanilla ice cream, top with sour cream or lowfat yogurt for a lighter interpretation.

Active time: 15 min Start to finish: 1 hr

Fool is a classic English dessert made by combining fruit puree with whipped cream. Here it is spooned into small crisp tartlet shells and garnished with a strawberry. Any leftover fool would make a nice treat with afternoon tea.

Here's a classic spring dessert from Commander's Palace.

Cornmeal gives this cake a coarse texture that is a delightful foil for the smooth filling and whipped cream frosting.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

The secret to the light and flaky crust is cream cheese. For an extra-special presentation, cut out decorative shapes from the dough scraps, and arrange them on the pie after glazing it; brush cutouts with glaze and bake.

Use fresh peaches when available - six peaches should do it.