Bon Appetit Desserts

Divide ganache among custards. Spread ganache with back of spoon to cover top of custards completely. Refrigerate until ganache is set, at least 1 hour.

DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Run small sharp knife around sides of 1 custard to loosen. Place plate atop ramekin. Invert custard onto plate. Remove ramekin [1]. Repeat with remaining custards and ramekins.

Mango Flans

Sweet pureed mango, a bit of lime juice, and ginger give these an edge over plain old vanilla flan. Start preparing these in the morning or the night before: The flans need to chill for at least six hours after baking. Makes 8

1½ cups plus ⅓ cup sugar

¾ cup hot water

2 tablespoons light corn syrup

2 1-pound ripe mangoes, peeled, pitted, pureed (about 2¾ cups puree)

1 tablespoon plus 1 teaspoon fresh lime juice

½ teaspoon ground ginger

¾ cup plus 2 tablespoons half and half

5 large eggs

Preheat oven to 350°F. Combine 1½ cups sugar, ¾ cup hot water, and corn syrup in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Immediately pour caramel syrup into eight 6-ounce custard cups, dividing equally.

Whisk mango puree, lime juice, ginger, and remaining ⅓ cup sugar in heavy medium saucepan over medium-high heat until mixture thickens and large bubbles break surface, about 5 minutes. Cool slightly, stirring occasionally. Whisk half and half and eggs in large bowl to blend. Stir in mango mixture. Strain custard.

Pour custard over caramel in custard cups, dividing equally. Place custard cups in large roasting pan. Add enough hot water to pan to come halfway up sides of custard cups. Cover pan with foil.

Bake flans until just set in center, about 35 minutes. Turn off heat. Leave flans covered in oven 30 minutes longer. Remove from roasting pan. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate at least 6 hours or overnight.

Run small sharp knife around sides of 1 flan. Place plate atop cup. Invert flan onto plate, allowing caramel to run over flan. Remove cup. Repeat with remaining flans and serve.Ingredient Tip: Mango VarietiesThe 1 -pound mangoes you’ll most often find in the market are known as Tommy Atkins. But you can also use the increasingly available small, sweet, golden yellow Ataulfo mangoes (sometimes referred to as Champagne mangoes). You’ll need 2 pounds’ worth of Ataulfo mangoes for this recipe.

Sweet Potato Flans

Here’s a southern spin on the popular Spanish custard. The flans’ creamy sweetness would be nicely complemented by the Crisp Anise Cookies on page 574. Makes 12

1½ pounds unpeeled whole red-skinned sweet potatoes (yams)

2¾ cups sugar, divided

¾ cup water

6 large eggs

1 tablespoon vanilla extract

¾ teaspoon salt

2 cups heavy whipping cream

2 teaspoons finely grated orange peel

Cook sweet potatoes in large pot of boiling water until tender, about 35 minutes. Drain well. Cool 20 minutes. Peel potatoes. Transfer to medium bowl; mash until smooth.

Position rack in center of oven and preheat to 325°F. Stir 2 cups sugar and ¾ cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Immediately divide caramel among twelve ¾-cup custard cups or soufflé dishes, tilting cups to cover bottom (not sides) with caramel. Cool.

Whisk mashed sweet potatoes, remaining ¾ cup sugar, eggs, vanilla, and salt in large bowl to blend well. Combine cream and orange peel in heavy medium saucepan. Bring to boil. Gradually whisk cream into potato-egg mixture. Strain mixture into 2-quart measuring cup or bowl; discard solids in strainer.

Divide mixture among custard cups. Place 6 cups in each of 2 large baking pans. Add enough hot water to baking pans to come halfway up sides of cups. Bake flans until sides are set but center still moves slightly when cups are shaken, about 45 minutes. Remove cups from water and cool about 40 minutes. Cover and refrigerate at least 3 hours and up to 2 days.

Run small sharp knife around sides of 1 flan. Place plate atop cup. Invert flan onto plate, allowing caramel to run over flan. Remove custard cup. Repeat with remaining flans and serve.

Brûlée BasicsOnce you’ve mastered custard, it’s easy to transform it into restaurant-worthy crème brûlée. Here’s how.1 Sprinkle the well-chilled custards with a small amount of sugar—about 1 teaspoon. In this case, there really can be too much of a good thing. A thicker layer of sugar might not melt and caramelize (burn) evenly. Then it won’t crisp completely, resulting in a slightly granular texture. White sugar is a good, classic choice. Raw sugar is even better: We find that it melts and caramelizes more easily and hardens better. Because brown sugar clumps, we recommend pressing the sugar through a sieve over each custard.2 A small kitchen blowtorch is the easiest and the most effective way to caramelize the sugar topping. (Kitchen torches are available at cookware stores, at some hardware stores, and online for $20 to $40. See Online and Mail-Order Sources, page 632.) But if you don’t have a torch (and don’t want to buy one), the broiler is the next best thing. Arrange the custards on a baking sheet and place about 6 inches from the heat source. Then broil, moving sheet occasionally to ensure even browning.3 Chill the caramelized custards until the topping hardens and any melted custard resets, about one hour and up to two hours. In other words, long enough to chill the custards, but not so long that the topping softens.

Caramel Crème Brûlée

In this twist on the classic crème brûlée, the sugar in the custard is caramelized as well as the sugar on top, which gets “brûléed,” or “burnt.” The custards need to chill overnight before serving, so be sure to start one day ahead. Makes 6

½ cup plus 6 teaspoons sugar

1 tablespoon water

2 cups heavy whipping cream

5 large egg yolks

1½ teaspoons vanilla extract

¼ teaspoon salt

Preheat oven to 300°F. Place six ½-cup ramekins or soufflé dishes in 13×9×2-inch metal baking pan. Combine ½ cup sugar and 1 tablespoon water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Slowly add cream (mixture will bubble vigorously); stir over low heat until any caramel bits dissolve and mixture is smooth. Remove from heat. Cool slightly.

Combine egg yolks, vanilla, and salt in medium metal bowl. Using electric mixer, beat until mixture is pale in color, about 3 minutes. Gradually add cream mixture and beat until blended. Divide mixture among ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins.

Bake until custards are just set in center, about 45 minutes. Remove ramekins from water; cool slightly. Refrigerate uncovered until cold, then cover and refrigerate overnight.

Sprinkle each custard with 1 teaspoon of remaining sugar. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes.) Refrigerate custards until topping hardens, at least 1 hour and up to 2 hours before serving.

Ginger Crème Brûlée

Fresh grated ginger gives the custards an appealing bite. Because the ginger is so flavorful, the crème brûlée needs just four ingredients and a simple garnish of fresh, ripe strawberries and mint. Be sure to make this dessert a day ahead so that the custard has plenty of time to chill. Makes 8

3 cups heavy whipping cream

2 tablespoons (packed) coarsely grated peeled fresh ginger

10 large egg yolks

1 cup plus 4 teaspoons sugarFresh strawberriesFresh mint

Preheat oven to 325°F. Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream into small bowl, pressing on solids in sieve. Discard solids in sieve. Whisk egg yolks and 1 cup sugar in medium bowl to blend. Gradually whisk in warm cream mixture. Divide custard among eight ¾-cup ramekins or custard cups. Place ramekins in large roasting pan. Add enough warm water to baking pan to come halfway up sides of ramekins.

Bake custards just until set in center, about 45 minutes. Remove custards from water. Refrigerate uncovered until cold. Cover and refrigerate overnight.

Sprinkle each custard with ½ teaspoon of remaining sugar. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 1 minute.) Refrigerate custards until topping hardens, at least 1 hour and up to 2 hours. Garnish custards with strawberries and mint and serve.

Cherry Crème Brûlée

Beneath the crunchy sugar topping and creamy cherry-flavored custard are sweet, brandied cherries. The custards need to chill overnight. Makes 4

20 canned pitted sweet cherries, drained, halved

8 tablespoons sugar, divided

2 tablespoons kirsch (clear cherry brandy) or other brandy

1½ cups heavy whipping cream

½ cup milk

6 large egg yolks

1 teaspoon vanilla extract

4 tablespoons (packed) golden brown sugar

Combine cherries, 2 tablespoons sugar, and kirsch in small bowl. Let cherries soak 2 hours.

Preheat oven to 325°F. Drain cherries, reserving liquid. Divide cherries evenly among four 1-cup ramekins. Bring cream and milk to simmer in heavy medium saucepan. Whisk egg yolks and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Stir in reserved cherry soaking liquid and vanilla. Divide mixture among ramekins. Place ramekins in large shallow baking dish. Add enough hot water to baking dish to come halfway up sides of ramekins.

Bake until custards are just set in center, about 35 minutes. Remove custards from water and cool. Cover and refrigerate overnight.

DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

Press 1 tablespoon brown sugar through sieve over each custard. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes.) Serve immediately.

Coffee-Brandy Crème Brûlée

If you like spiked coffee, you’ll love these custards. They have all the great flavor of a classic café royale: sweetened coffee with just the right amount of brandy. You’ll need to bake these a day before you plan to serve them so that the custard can chill completely. Makes 6

2 cups heavy whipping cream

¼ cup sugar

1½ teaspoons instant coffee crystals

4 large egg yolks

1 tablespoon brandy

1 teaspoon vanilla extract

3 tablespoons (packed) golden brown sugar

Preheat oven to 350°F. Arrange six ¾-cup ramekins or custard cups in 13×9×2-inch metal baking pan. Combine cream and sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Add enough hot water to pan to come halfway up sides of ramekins.

Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill uncovered until cold, then cover and chill overnight.

Arrange custards on baking sheet. Press ½ tablespoon brown sugar through sieve onto each custard, forming even layer. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes.) Refrigerate custards until topping hardens, at least 1 hour and up to 2 hours before serving.

A World of Custard CupsStovetop custards, mousses, chilled parfaits, and panna cottas can be presented in a number of ways: wine goblets, tumblers, teacups, or mugs, for example. But baked custards are another story. For the best results (and the safest preparation), it’s important to use ovenproof ramekins, soufflé dishes, or custard cups. When you’re not making crème brûlée, use ramekins to serve nuts and olives, to organize your mise en place (all of your measured, chopped, and prepared ingredients), or to create individual chocolate fondues.

White Pepper Crème Brûlée with Fig and Prune Compote

White pepper adds a touch of heat and a delicate floral note to an elegant dessert. Raw sugar (also known as turbinado or demerara sugar) is used in this version, creating a delicious crunchy topping that is the perfect contrast to the sweet and creamy custard. Makes 6

Compote

2 cups apple juice

¾ cup diced dried Calimyrna figs

¾ cup diced pitted prunes

½ teaspoon (packed) finely grated orange peel

Custards

2⅓ cups heavy whipping cream

⅓ cup half and half

½ teaspoon freshly ground white pepper

1 5-inch piece vanilla bean, split lengthwise

8 large egg yolks

½ cup sugar

9 teaspoons raw sugar

COMPOTE: Combine apple juice, figs, prunes, and orange peel in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat to medium-low and simmer gently until figs and prunes are soft, about 10 minutes. Cool compote slightly. Transfer to small bowl.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

CUSTARDS: Preheat oven to 325°F. Arrange six ¾-cup ramekins or custard cups in 13×9×2-inch metal baking pan. Combine cream, half and half, and pepper in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat. Cover; set aside 10 minutes to steep. Discard vanilla bean. Whisk egg yolks and ½ cup sugar in medium bowl to blend. Gradually whisk in warm cream mixture.

Divide custard among ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake custards until set in center, about 35 minutes. Remove custards from water; refrigerate uncovered until cold.

DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.

Sprinkle 1½ teaspoons raw sugar over top of each custard. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes.) Refrigerate custards uncovered until topping hardens, at least 1 hour and up to 2 hours before serving.

Serve custards with fig and prune compote.

Pumpkin and Brown Sugar Crème Brûlée

Cinnamon, cardamom, allspice, and cloves give this crème brûlée a spicy kick. Think of it as a crustless pumpkin pie with a crunchy burnt-sugar topping. Raw sugar is available at most supermarkets and at natural foods stores, but golden brown sugar works well, too. Makes 8

1 15-ounce can pure pumpkin

½ cup sugar

½ cup (packed) golden brown sugar

5 large egg yolks

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon salt

3 cups heavy whipping cream

8 tablespoons raw sugar or golden brown sugar

Preheat oven to 325°F. Whisk pumpkin, sugar, and brown sugar in large bowl. Whisk in egg yolks and vanilla, then cinnamon, cardamom, allspice, cloves, and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.

Divide mixture among eight 5-inch-diameter, 1-inch-deep ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to roasting pans to come halfway up sides of ramekins.

Bake until custards are just set in center, about 35 minutes. Remove custards from water. Cool slightly. Refrigerate custards uncovered until cold.

DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Press 1 tablespoon brown sugar—not raw sugar—through sieve over each custard and broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes.) Refrigerate custards until topping hardens, at least 15 minutes and up to 1 hour.

The Secret of Smooth CustardsTo ensure smooth custards that don’t curdle or overcook, our recipes often recommend baking them in a water bath, a gentle method of baking the delicate custards. Here’s the easiest and safest way to do it: First, place the soufflé dishes in a roasting pan with about 2-inch-high sides. Pull out the oven rack partway—it should still be stable and level—and place the pan on the rack. Next, fill the pan with enough hot water from a tea kettle or spouted cup to reach halfway up the sides of the soufflé dishes. Being careful not to slosh water into the custards, slide the rack back into the oven and bake the custards. Keep an eye on the water: If it starts to bubble, the custards may overcook and become tough; so throw some ice cubes into the water to cool it down a bit. Custards are done when the edges are set but the centers still tremble slightly. Bake the custards any longer and they’ll be too firm when cold—not nice and creamy. Remove the pan from the oven. Slide a spatula under each dish; hold sides with tongs and lift the dish from the water.

Vanilla Rice Pudding with Dried Cherries

Dried tart cherries make a nice contrast to sweet vanilla- and cinnamon-scented rice. This pudding is equally good served warm or cold. But if you want to serve it cold, you’ll have to plan ahead so that it has time to chill completely. 6 servings

4 cups plus 1 tablespoon whole milk

½ cup medium-grain white rice

½ cup sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

1½ teaspoons cornstarch

3 large eggs

½ cup dried tart cherries or cranberries

2 teaspoons vanilla extract

1 teaspoon fresh lemon juice

Combine 4 cups milk, rice, sugar, cinnamon, and salt in heavy large saucepan. Bring to boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer until rice is very tender, stirring occasionally, about 25 minutes.

Whisk cornstarch and remaining 1 tablespoon milk in large bowl to blend. Add eggs; whisk to blend. Whisk in hot rice mixture. Return to same saucepan. Add cherries; stir over low heat just until mixture comes to boil. Mix in vanilla and lemon juice. Serve warm or pour pudding into buttered medium bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 8 hours or overnight. Spoon pudding into bowls and serve.

Rice Pudding with Cream Sherry

Some rice puddings rely on an egg-based custard for their thick, creamy consistency. This one doesn’t need it. Instead, the rice is cooked very slowly in a lot of milk (5 cups for just 1 cup of rice) and thickens gradually like a risotto. 4 servings

5 cups (or more) whole milk, divided

1 cup short-grain or medium-grain white rice

½ cup sugar

2 cinnamon sticks

1 vanilla bean, split lengthwise

¼ teaspoon salt

½ cup cream Sherry

½ cup (packed) golden brown sugar, plus additional for topping

Combine 5 cups milk, rice, sugar, cinnamon, vanilla bean, and salt in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Reduce heat to low and cook until rice is tender and pudding is thick, stirring frequently, about 50 minutes. Add Sherry and ½ cup brown sugar and stir until blended and sugar dissolves.

Thin with more milk by ¼ cupfuls if pudding is too thick. Discard cinnamon sticks and vanilla bean. Spoon pudding into bowls. Press additional brown sugar through sieve over puddings and serve, or cover and chill up to 1 day and top with additional brown sugar before serving.Ingredient Tip: The Right SherrySherry (a Spanish fortified wine) can run the gamut from very dry to super-sweet. The type called for in this recipe—cream Sherry—is on the sweet side. You’ll also see it called oloroso or golden Sherry. It’s darker in color and fuller in flavor than the drier varieties Amontillado would be a fine second choice; it’s somewhat sweet and rather nutty. Don’t use fino or manzanilla Sherries—they’re much too dry.

Warm Jasmine Rice Puddings with Passion Fruit

For a light and fluffy pudding, rinse the jasmine rice with cool water until the water runs clear. This will help prevent the grains from sticking to each other as they cook. Makes 8

½ cup raisins

3 tablespoons Malibu rum or other coconut-flavored rum

1½ cups nonfat milk

1¼ cups canned unsweetened coconut milk

¾ cup whole milk

1 cinnamon stick

½ teaspoon salt

½ vanilla bean, split lengthwise

1¼ cups jasmine rice

10 tablespoons sugar, divided

1 cup chilled heavy whipping cream

2½ teaspoons finely grated lime peel

6 passion fruits, halved, pulp, seeds, and juices scooped into small bowlMarket Tip: Passion FruitA ripe passion fruit looks like a wizened old face—impressively wrinkled. Cut the fruit in half and scoop out the intensely flavored pulp and seeds from the center.

Combine raisins and rum in small bowl. Let stand at room temperature while preparing pudding.

Combine nonfat milk, coconut milk, whole milk, cinnamon, and salt in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer; remove from heat. Let steep uncovered 1 hour. Strain coconut broth into medium bowl.

Place rice in another medium bowl. Add cold water and drain. Repeat 2 more times or until water runs clear. Combine 1 cup coconut broth and rice in heavy large saucepan. Cook over medium-high heat until almost all liquid is absorbed, stirring constantly, about 3 minutes. Add remaining coconut broth; reduce heat to low. Simmer until rice is tender, stirring frequently, about 13 minutes. Remove from heat. Stir in 6 tablespoons sugar (pudding will be thick). Transfer to large bowl and cool.

Using electric mixer, beat cream in large bowl until peaks form. Fold half of whipped cream into cooled rice. Drain raisins. Fold raisins and lime peel into rice. Fold in remaining whipped cream. Divide pudding among eight ¾ cup ramekins or custard cups. Place puddings on rimmed baking sheet.

Preheat broiler. Sprinkle ½ tablespoon of remaining sugar over each pudding. Broil puddings until sugar caramelizes, watching closely to avoid burning and turning sheet for even browning, about 3 minutes. Spoon passion fruit over puddings and serve.

Caramelized Mango-Lime Tapioca

As this moist pudding is broiled, the brown sugar on top melts into a sweet, sticky syrup. Underneath that warm syrup and the lime-flavored tapioca is diced fresh mango. 8 servings

3¾ cups whole milk

¾ cup sugar

⅓ cup quick-cooking tapioca

2 large eggs

1½ teaspoons finely grated lime peel

¼ teaspoon salt

1 teaspoon vanilla extract

1 large ripe mango, peeled, pitted, diced (about 1 cup)

⅓ cup (packed) golden brown sugar

Stir milk, sugar, tapioca, eggs, lime peel, and salt in heavy large saucepan to blend. Let stand 5 minutes. Place over medium-high heat and stir until pudding thickens and just comes to boil, about 10 minutes. Transfer pudding to large bowl; mix in vanilla. Press plastic wrap directly onto surface of pudding and cool to lukewarm.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Stir to loosen before continuing.

Preheat broiler. Divide diced mango among eight ¾-cup ramekins or custard cups. Spoon pudding atop mango, dividing equally. Smooth tops with spatula. Place puddings on rimmed baking sheet. Press 2 teaspoons brown sugar through sieve over each pudding. Let stand until sugar begins to dissolve, about 10 minutes. Broil puddings on sheet until sugar is bubbling all over, watching closely and turning sheet frequently for even browning, about 4 minutes. Serve puddings warm.Market Tip: MangoesTo choose the best mangoes for this pudding, simply smell them near the stem end. A strong mango-like scent equals a flavorful fruit. A ripe mango should also yield to slight pressure. For ease of preparation, you can buy a package of already chopped mango—but the fruit won’t always be perfectly ripe. For help with chopping mangoes, see page 34.

Indian Pudding

If you’ve never tried this old-fashioned Colonial American dessert, you’re really missing out. It’s simple to make and great on a cold day. Its name probably derives from the fact that it is made with cornmeal, an ingredient the early settlers associated with Native Americans. 8 servings

5 ½ cups whole milk

1 cup (packed) golden brown sugar

¾ cup yellow cornmeal

2 tablespoons mild-flavored (light) molasses

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ cup (½ stick) unsalted butter

½ teaspoon vanilla extractVanilla ice cream or frozen yogurt

Preheat oven to 325°F. Butter 13×9×2-inch glass baking dish. Combine milk, sugar, cornmeal, molasses, ginger, and cinnamon in heavy large saucepan. Whisk over medium-high heat until mixture thickens but is still pourable, about 15 minutes. Remove from heat. Whisk in butter and vanilla. Transfer pudding mixture to prepared baking dish.

Bake pudding until golden brown and center no longer moves when baking dish is shaken, about 1½ hours. Cool 10 minutes. Spoon pudding into bowls. Top with ice cream and serve.

Vanilla Panna Cottas with Mixed Berry Compote

Moscato is a sweet white wine made from the Muscat grape; you can find it at supermarkets and liquor stores. If unavailable, try Essensia, an orange-scented sweet dessert wine from California. Makes 8

¼ cup cold water

2½ teaspoons unflavored gelatin (from 2 envelopes)

3 cups heavy whipping cream

1 cup sugar, divided

1½ teaspoons vanilla extract

4 ½-pint containers assorted berries (such as raspberries, blueberries, blackberries, and strawberries)

⅓ cup sweet white wine (such as Moscato)

Pour ¼ cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water to simmer in small skillet. Place cup with gelatin in simmering water. Stir until gelatin dissolves. Remove cup from water.

Combine cream and ⅔ cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Add vanilla and gelatin and stir to blend well. Divide mixture among eight 8- to 10-ounce wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.

Combine berries and remaining ⅓ cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours. Spoon compote over panna cottas.

Pomegranate Panna Cottas

After making the pomegranate syrup, don’t waste the orange peel—it makes an attractive garnish. Remove it from the syrup and let it cool, then thinly slice it lengthwise. Combine it in a small bowl with 3 tablespoons of sugar and toss to coat, like candied orange peel. Then cover and chill for a few hours to use as a flavorful, crunchy finishing touch for the panna cottas. Makes 6Nonstick vegetable oil spray

3 tablespoons plus 2 cups refrigerated pomegranate juice (such as Pom)

2 teaspoons unflavored gelatin

1 cup sugarPeel from 1 orange, removed in strips with vegetable peeler

½ cup fresh orange juice

½ cup heavy whipping cream

1½ cups buttermilk

Spray six ¾-cup ramekins or custard cups with nonstick spray. Place 3 tablespoons pomegranate juice in small cup. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.

Meanwhile, bring remaining 2 cups pomegranate juice, sugar, and orange peel to boil in large saucepan over high heat, stirring to dissolve sugar. Boil until syrup is reduced to 1¼ cups, about 10 minutes. Remove from heat.

Using slotted spoon, remove peel from syrup (reserve peel, if desired). Transfer ⅓ cup syrup to small bowl and reserve for sauce. Add gelatin mixture to remaining hot syrup in pan and stir until dissolved. Stir in orange juice and cream, then buttermilk. Strain into medium bowl; divide among prepared ramekins. Chill panna cottas uncovered until set, at least 4 hours and up to 1 day. Cover and chill sauce separately.

Run knife around edge of ramekins to loosen panna cottas; invert onto plates. Drizzle with sauce and serve.

Panna Cottas with Black Mission Figs in Syrup

Fig season begins toward the middle of summer and continues through early fall, and this dessert is a wonderful way to celebrate the luscious fruit. Black Mission figs (small figs with blue-black skin and crimson flesh) are called for here, but other fresh figs can be substituted. The panna cotta needs to chill overnight, so be sure to begin one day ahead. Makes 8

Panna Cotta

4 cups heavy whipping cream

¾ cup sugar

½ cup amaretto

1 vanilla bean, split lengthwise

3 tablespoons water

2 teaspoons unflavored gelatin

Syrup and Figs

1 cup sugar

½ cup water

½ cup Sherry wine vinegar

½ cup balsamic vinegar

2 cups fresh black Mission figs (about 1 pint), stemmed, quartered lengthwise

PANNA COTTA: Combine cream, sugar, and amaretto in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil, stirring to dissolve sugar. Remove from heat. Cover and let steep 15 minutes. Discard vanilla bean.

Meanwhile, pour 3 tablespoons water into small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.

Return cream mixture to simmer. Add gelatin mixture and whisk until dissolved. Let cool 30 minutes, stirring occasionally. Divide cream mixture among eight 1¼-cup goblets or custard cups. Cover and refrigerate overnight.

SYRUP AND FIGS: Stir sugar and ½ cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until syrup is deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 7 minutes. Add both vinegars (mixture will bubble vigorously). Continue boiling until caramel bits dissolve and mixture thickens slightly, stirring constantly, about 5 minutes. Remove from heat. Fold in figs. Cool to room temperature.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and fold gently to blend before serving.

Spoon figs and syrup over panna cottas and serve.

Piña Colada Panna Cotta

An easier-to-make dessert would be very hard to find. Piña Colada ingredients—sweet cream of coconut, crushed pineapple, cream, and rum—are blended together, then combined with gelatin. Then just put it in the fridge to chill overnight. Cream of coconut is available in the liquor section of most supermarkets. 6 servings

1 cup sweetened cream of coconut (such as Coco Reál or Coco López)

1 cup crushed pineapple in unsweetened pineapple juice

1 cup heavy whipping cream

¼ cup dark rum

2 tablespoons water

2 teaspoons unflavored gelatinGround nutmeg

Puree cream of coconut, crushed pineapple in juice, cream, and rum in blender. Transfer to bowl. Pour 2 tablespoons water into heavy small saucepan. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Stir over low heat until gelatin dissolves. Add gelatin mixture to coconut mixture; stir well. Divide panna cotta among six 6- to 8-ounce wineglasses or ramekins. Cover; chill overnight. Sprinkle panna cotta with nutmeg and serve.

Caramel-Banana Bread Puddings

These fast and easy puddings become something truly special when you perk up store-bought caramel sauce with a little sea salt. Makes 8

1½ cups purchased caramel sauce

¼ teaspoon plus ⅛ teaspoon fine sea salt

8 5×3½-inch slices white sandwich bread (such as buttermilk bread or potato bread), very lightly toasted

3 medium bananas, peeled, thinly sliced on diagonal into 1½-inch ovals

4 large eggs

1½ cups half and half

⅓ cup whole milk

2½ tablespoons sugar, divided

1 teaspoon vanilla extract

2 tablespoons (¼ stick) unsalted butter, melted

Preheat broiler. Butter eight ¾-cup ramekins. Mix caramel sauce and ¼ teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching closely to avoid burning, 1 to 2 minutes. Cool.

Cut each bread slice into 6 squares, for a total of 48 pieces. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1½ tablespoons sugar, vanilla, and remaining ⅛ teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.

Meanwhile, position rack in bottom third of oven and preheat to 400°F Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with remaining 1 tablespoon sugar. Set ramekins in large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.

Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from water; cool.

DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Serve bread puddings warm or at room temperature.

Dulce de Leche and Chocolate Chunk Bread Pudding

Egg bread, bittersweet chocolate, and an intense caramel sauce combine to make this the ultimate comfort dessert. It takes about half an hour for the custard to soak into the bread before it can be baked, so allow yourself enough time. 8 to 10 servings

8 ½-inch-thick slices egg bread (about 5×4 inches), crusts trimmed, cut into ¾- to 1-inch cubes

4 tablespoons (½ stick) unsalted butter, melted, divided

1½ cups heavy whipping cream

1 cup purchased dulce de leche ice-cream topping or butterscotch-caramel sauce

4 large eggs

2 large egg yolks

2 tablespoons dark rum

1 teaspoon vanilla extractPinch of salt

½ cup (about 3 ounces) bittersweet chocolate chips

2 tablespoons sugarPowdered sugarAdditional purchased dulce de leche ice-cream topping or butterscotch-caramel sauce

Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11×7×2-inch glass baking dish with remaining 1 tablespoon melted butter.

Stir cream and dulce de leche topping in medium saucepan over medium heat until blended and bubbling. Remove from heat. Whisk eggs and egg yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.

Mix chocolate chips into custard mixture; transfer to prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Cool 15 minutes. Sift powdered sugar over pudding. Serve warm, passing additional dulce de leche topping alongside.

Spiced Cranberry Bread Puddings

Treat these beautiful desserts like little upside-down cakes; turn them out of their dishes to show off the ruby red cranberries on the bottom. Makes 6

1 cup sugar, divided

½ cup frozen cranberry juice cocktail concentrate, thawed

½ cup orange juice

2 teaspoons finely grated orange peel

3 cups cranberries (about 12 ounces), unthawed if frozenNonstick vegetable oil spray

12 slices white sandwich bread

¼ cup apricot preservesGround cinnamonFreshly grated nutmeg

4 large eggs

1 tablespoon Grand Marnier or other orange liqueur

1 teaspoon vanilla extract

¼ teaspoon coarse kosher salt

2 cups heavy whipping cream

Bring ½ cup sugar, cranberry juice concentrate, orange juice, and orange peel to boil in heavy large saucepan, stirring until sugar dissolves. Mix in cranberries; return to simmer. Reduce heat to medium-low; simmer gently 3 minutes (cranberries should not break). Pour cranberry mixture into strainer set over bowl and drain. Return syrup to same saucepan. Boil until very thick and reduced to generous ½ cup, about 7 minutes. Fold berries into syrup. Cool to room temperature.

DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature before using.

Spray six 1- to 1¼-cup ramekins with nonstick spray. Measure diameter of ramekins. Line bottom of each with parchment paper round. Cut 1 round from each bread slice to fit bottom of each ramekin. Spread each bread round with 1 teaspoon preserves, then sprinkle with cinnamon and grating of nutmeg.

Spoon 1 tablespoon cranberries (with as little syrup as possible) into bottom of each ramekin. Top with 1 bread round, preserves side down. Repeat 1 time with berries and bread rounds. Reserve berry syrup.

Whisk eggs, liqueur, vanilla, coarse salt, and remaining ½ cup sugar in medium bowl until well blended. Add cream and stir until sugar dissolves. Pour custard, ¼ cup at a time, over bread in each ramekin (generous ½ cup in each). Let stand at least 15 minutes and up to 1 hour, occasionally pressing bread to submerge.

Preheat oven to 350°F. Place ramekins in 13×9×2-inch metal baking pan. Add enough lukewarm water to pan to come halfway up sides of ramekins. Bake puddings until puffed and firm to touch, about 45 minutes. Remove from water. Let cool 10 minutes. Using small sharp knife, cut around sides of puddings. Turn out onto plates; peel off parchment. Spoon some reserved syrup over. Serve warm.

Gingerbread Puddings with Candied Apples

The apples cook slowly in cider until the liquid is reduced to a thick syrup that intensifies their flavor. The time may vary depending on the size of the pot used. Happily, the gingerbread recipe makes more than you need for the puddings. Enjoy leftovers with a cup of tea for breakfast or as a mid-afternoon snack. Makes 8

Candied Apple Garnish

8 cups unsweetened apple cider or apple juice

1½ pounds Granny Smith apples, peeled, cored, cut into ⅓-inch cubes (about 4½ cups)

¾ cup (packed) golden brown sugar

Gingerbread

1¾ cups unbleached all purpose flour

1 tablespoon ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon salt

¼ teaspoon finely ground black pepper

½ cup (1 stick) unsalted butter, room temperature

¾ cup (packed) golden brown sugar

1 large egg

¾ cup mild-flavored (light) molasses

½ cup boiling water

Puddings

3 cups whole milk

2 4-inch-long pieces fresh ginger (about 4 ounces), peeled, thickly sliced

1 tablespoon whole black peppercorns

4 large eggs

¾ cup sugar

1 teaspoon vanilla extract

1 teaspoon ground gingerPinch of salt

Ice cream or crème fraîche

CANDIED APPLE GARNISH: Combine apple cider, apples, and sugar in large pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours. Transfer to bowl and cool.

DO AHEAD: Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

GINGERBREAD: Preheat oven to 350°F. Butter 9×9×2-inch metal baking pan. Whisk flour, ginger, baking soda, cinnamon, cloves, salt, and pepper in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and egg and beat until blended. Beat in molasses, then flour mixture. Using rubber spatula, stir in ½ cup boiling water. Transfer batter to prepared pan.

Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool gingerbread completely in pan.

DO AHEAD: Can be made 1 day ahead. Cover pan with foil; let gingerbread stand at room temperature.

PUDDINGS: Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. Remove from heat. Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend. Gradually whisk hot milk mixture into egg mixture. Strain custard into medium bowl; discard solids in strainer.

Cut enough gingerbread into ½-inch cubes to measure 5⅓ cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight ¾-cup custard cups or ramekins. Pour custard over gingerbread in each custard cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.

Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Cover pan with foil. Bake puddings until set, about 1 hour. Remove from water.

Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream or crème fraîche.

Sticky Date and Almond Bread Pudding with Amaretto Zabaglionez

Use freshly grated nutmeg for the best flavor in this hearty winter dessert; a Microplane grater makes the job easy. Custardy almond-flavored Amaretto Zabaglione is the perfect accompaniment to the bread pudding. Plan ahead because the bread cubes need to dry overnight. 10 to 12 servings

8 cups 1½-inch cubes egg bread (from one 16-ounce loaf)

2¼ cups chopped pitted Medjool dates (about 12 ounces)

½ cup sliced almonds

6 large eggs

2 large egg yolks

1 cup superfine sugar or regular sugar

3½ cups half and half

1 tablespoon vanilla extract

¼ teaspoon (generous) ground nutmegPowdered sugarAmaretto Zabaglione (see recipe)

Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.

Butter 13×9×2-inch glass baking dish. Transfer bread cubes to prepared dish. Sprinkle dates and almonds over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat until just blended.

DO AHEAD: Bread mixture and custard can be made 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.

Preheat oven to 375°F. Pour custard over bread mixture; press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.

Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.

Remove bread pudding from oven and let stand 10 minutes. Spoon warm pudding onto plates. Sprinkle with powdered sugar. Serve warm with warm or chilled Amaretto Zabaglione.

Amaretto Zabaglione

Zabaglione is a delicate sauce that usually needs to be served as soon as it is made. This recipe, however, can be prepared one day ahead because whipped cream is folded in to stabilize the sauce. Makes about ⅔ cups

6 large egg yolks

⅓ cup amaretto or other almond liqueur

3 tablespoons superfine sugar or regular sugar

¼ cup heavy whipping cream

Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.

DO AHEAD: If serving chilled, zabaglione can be made 1 day ahead; cover and refrigerate. Rewhisk before serving.

Lemon-Spice Bread Pudding with Sautéed Peaches

What better use for day-old bread could there be? The slightly dry bread soaks up the custard, both softening the bread and infusing it with the flavors of the custard. Star anise—brown, star-shaped seedpods—is available in the spice section of some supermarkets and at Asian markets and specialty foods stores. 8 servings

6 cups 1-inch bread cubes from day-old rustic bread with crust (about 11 ounces)

5 tablespoons unsalted butter, melted

1 vanilla bean, split lengthwise

2 cups whole milk

1 cup heavy whipping cream

4 cardamom pods, crushed

2 whole star anise

1½ teaspoons finely grated lemon peel

3 large eggs

1¼ cups sugar

1 teaspoon saltSautéed Peaches (see recipe)

Preheat oven to 350°F. Toss bread and melted butter on large rimmed baking sheet to coat. Place bread in oven and toast until golden, tossing occasionally, about 15 minutes. Cool.

Meanwhile, scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, cream, cardamom, star anise, and lemon peel and bring to simmer. Remove from heat, cover, and let steep 30 minutes. Strain. Discard solids.

Whisk eggs, sugar, and salt in large bowl. Gradually whisk milk mixture into egg mixture. Add bread and toss gently to combine. Cover and let stand at room temperature, stirring occasionally, at least 1 hour and up to 2 hours.

Position rack in center of oven and preheat to 350°F. Butter 11×7×2-inch glass baking dish. Transfer bread mixture to prepared dish. Bake until just set, about 55 minutes. Cool pudding at least 10 minutes. Serve warm or at room temperature with Sautéed Peaches.

Sautéed Peaches

These peaches would also taste great spooned over pancakes, waffles, or ice cream. 8 servings

4 peaches, halved, pitted, cut into ½-inch-thick slices

½ cup fresh lemon juice

¼ cup sugar

¼ cup (½ stick) unsalted butter

Place peaches, lemon juice, and sugar in large bowl; toss to coat. Melt butter in heavy large skillet over medium-high heat. Add peaches; cook until juices thicken slightly, stirring gently, about 3 minutes.

Classic Chocolate Mousse

Undoubtedly one of the most popular French treats, mousse au chocolat meets all the requirements of the quintessential chocolate dessert: rich, airy, creamy. Use bittersweet chocolate chips or finely chopped bars of your favorite bittersweet chocolate. (If using bars, make sure they do not exceed 61% cacao.) Have fun with the presentation—serve the mousse in wineglasses, parfait dishes, teacups, or custard cups, if you like. 6 servings

6 ounces bittersweet chocolate chips

⅓ cup water

¼ cup heavy whipping cream

2 large egg yolks

4 tablespoons sugar, divided

½ teaspoon vanilla extract

4 large egg whites, room temperatureWhipped cream (optional)Chocolate curls (optional)

Place chocolate chips in medium bowl. Whisk ⅓ cup water, cream, egg yolks, and 2 tablespoons sugar in heavy small saucepan to blend. Place over medium-low heat and stir until mixture thickens enough to coat spoon, about 4 minutes (do not boil). Strain through sieve into bowl with chocolate. Stir until chocolate is melted and smooth. Mix in vanilla.

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold egg white mixture into barely lukewarm chocolate mixture in 2 additions. Divide mousse among 6 goblets or bowls. Cover and chill until firm, about 4 hours.

DO AHEAD: Can be made 1 day ahead. Keep chilled.

Garnish with whipped cream and chocolate curls, if desired, and serve.Technique Tip: Fold with CareMousse is a French term meaning “foam” or “froth”; the airy quality of mousse is achieved by the addition of whipped egg whites or whipped cream. When making a mousse, fold the whipped cream or the egg whites into the custard mixture extra carefully for the best, airiest texture.

Chocolate-Cinnamon Mousse with Cherries

Either bittersweet or semisweet chocolate will give great results, but using bittersweet provides a more intense chocolate flavor. If fresh cherries are unavailable, frozen pitted sweet dark cherries are a fine substitute. 4 servings

Cherries

8 ounces Bing cherries, stemmed, pitted

⅓ cup black cherry preserves or other cherry preserves

⅓ cup ruby Port or cherry juice

Mousse

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1¼ cups chilled heavy whipping cream, divided

⅛ teaspoon (generous) ground cinnamon

CHERRIES: Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat, stirring to blend. Reduce heat to medium and cook until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer mixture to small bowl and chill until cold, about 3 hours.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

MOUSSE: Place chocolate in large bowl. Combine ¼ cup cream and cinnamon in small saucepan and bring to boil. Pour hot cream over chocolate; whisk until melted and smooth. Using electric mixer, beat remaining 1 cup cream in medium bowl until peaks form. Fold ¼ of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions. Divide mousse among 4 glasses or goblets. Chill until set, about 4 hours.

DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.

Spoon cherries with syrup atop mousse and serve.

Spiced Coffee Mousse

Here’s a creamy mousse spiked with rum and flavored with espresso, cloves, and nutmeg. Because this recipe uses gelatin, it’s not a strictly traditional French mousse; it’s similar to a rich Bavarian cream. 6 servings

¼ cup water

2 tablespoons instant espresso powder or instant coffee powder

¼ teaspoon ground cloves

⅛ teaspoon ground nutmeg

1 teaspoon unflavored gelatin

6 large egg yolks

½ cup sugar

¼ cup dark rum

1 cup chilled heavy whipping creamLightly sweetened whipped creamCinnamon sticks

Mix ¼ cup water, espresso powder, cloves, and nutmeg in small cup until espresso powder dissolves. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.

Whisk egg yolks, sugar, and rum in large metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture thickens and thermometer inserted into center registers 160°F, about 10 minutes. Remove bowl from over water. Immediately add gelatin mixture to hot yolk mixture and stir until gelatin dissolves. Using electric mixer, beat yolk mixture until cool, about 5 minutes.

Using electric mixer fitted with clean dry beaters, beat heavy cream in medium bowl until peaks form. Gently fold cream into yolk mixture in 3 additions. Spoon mousse into six 6-ounce coffee mugs or small wineglasses. Chill until mousse is set, at least 4 hours.

DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.

Spoon sweetened whipped cream atop mousse. Garnish with cinnamon sticks.

Whiskey-Kissed White Chocolate Mousse with Strawberries and Lemon Shortbread Squares

The strawberries get tossed with a bit of Irish whiskey for a flavorful punch. This is the perfect dessert to serve on St. Patricks Day. 6 servings

Mousse

10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

1 cup chilled heavy whipping cream, divided

2 tablespoons Irish whiskey

3 large egg whites, room temperaturePinch of salt

Strawberries

1 1-pound container strawberries, hulled, sliced

2 tablespoons Irish whiskey

1½ tablespoons (packed) golden brown sugar

½ teaspoon finely grated lemon peel

6 Lemon Shortbread Squares (see recipe)

MOUSSE: Stir chocolate and ½ cup cream in heavy small saucepan over medium-low heat just until chocolate melts and mixture is smooth. Transfer to large bowl and stir in whiskey. Cool until chocolate mixture is almost room temperature but not set.

Using electric mixer, beat egg whites and salt in medium bowl until stiff but not dry. Fold whites into chocolate mixture. Beat remaining ½ cup cream in same bowl (no need to wash bowl or beaters) until soft peaks form. Fold whipped cream into mousse. Divide mousse among 6 glass bowls (about ⅔ cup each). Chill until set, about 2 hours.

DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.

STRAWBERRIES: Toss strawberries, whiskey, sugar, and lemon peel in medium bowl to blend. Let stand 10 minutes.

Spoon strawberries and accumulated juices over mousse and serve with Lemon Shortbread Squares.

Lemon Shortbread Squares

These delicious shortbread cookies, enhanced with both lemon peel and lemon juice, are rich but fresh tasting. Makes 9Nonstick vegetable oil spray

½ cup sugar

2 teaspoons finely grated lemon peel

¾ cup (1½ sticks) unsalted butter, room temperature

1 tablespoon fresh lemon juice

2 tablespoons cornstarch

½ teaspoon salt

1½ cups unbleached all purpose flour

Position rack in center of oven and preheat to 300°F. Spray 8×8×2-inch metal baking pan with nonstick spray.

Using fingertips, rub sugar and lemon peel together in large bowl to release essential oils in peel. Add butter. Using electric mixer, beat until mixture is light and fluffy. Beat in lemon juice, then cornstarch and salt. Add flour and beat just until blended. Using fingers, press dough firmly and evenly over bottom of prepared pan. Pierce dough all over with fork.

Bake shortbread until cooked through and just golden brown, about 50 minutes. Cool in pan on rack 10 minutes. Using tip of sharp knife, cut warm shortbread into 9 squares. Run knife around edge of pan to loosen shortbread. Using small offset spatula, carefully transfer shortbread squares to rack and cool completely.

DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Lemon Mousse with Fresh Berries

This mousse is a combination of delicious tart lemon curd and luscious whipped cream. It’s spooned over fresh summer berries and topped with even more whipped cream. 8 servings

1 cup plus 1 tablespoon sugar

¾ cup fresh lemon juice

6 large egg yolks

2 large eggs

1½ tablespoons finely grated lemon peel

1 12-ounce container strawberries, hulled, halved (or quartered if large), plus 8 whole strawberries for garnish

1 6-ounce container blueberries

1 6-ounce container raspberries

1 6-ounce container blackberries

2 cups chilled heavy whipping cream, dividedFresh mint sprigs

Combine 1 cup sugar, lemon juice, egg yolks, eggs, and lemon peel in large metal bowl. Set bowl over saucepan of simmering water. Whisk until curd thickens and thermometer inserted into center registers 160°F, 4 to 5 minutes. Chill curd until cool, whisking occasionally.

Toss halved strawberries, blueberries, raspberries, blackberries, and remaining 1 tablespoon sugar in another large bowl to blend. Let stand 10 minutes.

Using electric mixer, beat 1½ cups cream in medium bowl until medium-firm peaks form. Fold ⅓ of whipped cream into lemon curd to lighten, then fold in remaining whipped cream in 2 additions.

Divide berry mixture among 8 dessert bowls or large wineglasses. Spoon lemon mousse over berries.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Using electric mixer, beat remaining ½ cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe decoratively atop desserts. Garnish with whole strawberries and mint sprigs.Ingredient Tip: Organic PeelWhen a recipe calls for citrus peel, we recommend using organic fruit: Studies have shown that most of the pesticides in citrus fruit are contained in the peel.

Chilled Lemon Mousse with Caramel Sauce

The silky caramel sauce really complements the light lemon mousse. 6 servings

¼ up water

1 teaspoon unflavored gelatin

3 large eggs, separated

2 tablespoons cornstarch

1 cup plus 2 tablespoons whole milk

6 tablespoons sugar, divided

6 tablespoons fresh lemon juice

1½ teaspoons finely grated lemon peelCaramel Sauce (see recipe)

Lightly oil six ¾-cup soufflé dishes or custard cups; set aside. Pour ¼ cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.

Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Whisk constantly over medium-high heat until custard thickens and boils, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture to hot custard and stir until gelatin dissolves. Transfer custard to medium bowl; let stand 10 minutes to cool slightly.

Whisk egg whites and remaining 3 tablespoons sugar in large metal bowl to blend. Set bowl over saucepan of simmering water; whisk constantly until whites are warm, about 2 minutes. Remove from over water. Using electric mixer, beat whites until stiff but not dry; fold into warm lemon custard in 3 additions.

Divide lemon mousse among prepared dishes; level off tops with back of knife. Refrigerate uncovered overnight.

DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Cut around mousse to loosen. Place small plate atop 1 soufflé dish and invert. Using both hands, hold plate and soufflé dish together and shake gently, allowing mousse to settle onto plate (if mousse does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds and try again). Repeat with remaining mousse. Spoon Caramel Sauce generously over top of each serving.

Caramel Sauce

Brushing down the sides of the saucepan with water helps dissolve any remaining sugar crystals (preventing them from crystallizing, which could result in a grainy sauce). There’s one more reason why the sauce is practically foolproof: Corn syrup also discourages crystallization. Makes about 1⅓ cups

¾ cup sugar

½ cup water

¼ cup light corn syrup

¾ cup heavy whipping cream

Combine sugar, ½ cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Return to low heat and stir until any caramel bits dissolve and sauce is smooth. Cool to room temperature.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until lukewarm and pourable (not hot).

Gianduja Terrine with Hazelnut Custard Sauce

Gianduja, a ground hazelnut and chocolate confection from the Piedmont region of Italy, inspired this spectacular terrine. Rich and chocolaty, its a cross between chocolate mousse and chocolate truffles. The filling needs to chill overnight, so plan accordingly. Use a long, thin, sharp knife, such as a carving knife, to cut thin slices. Wiping the knife with a hot damp towel after each cut will ensure that each slice is neat and clean. 12 servings

Filling

12 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

1 cup (2 sticks) unsalted butter, cut into 16 pieces

⅓ cup light corn syrup

½ cup chilled heavy whipping cream, divided

6 tablespoons Frangelico (hazelnut liqueur), divided

4 large egg yolks

2 tablespoons sugar

2 tablespoons water

1 cup very finely chopped toasted hazelnuts

½ cup sour cream

Glaze

9 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, cut into 10 pieces

3 tablespoons light corn syrup

Sauce

2 cups half and half

1 vanilla bean, split lengthwise

6 large egg yolks

6 tablespoons sugar

1 cup chilled heavy whipping cream

¼ cup Frangelico (hazelnut liqueur)

3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

12 hazelnuts, toasted, husked

FILLING: Line 5½- to 6-cup metal loaf pan with plastic wrap, overlapping sides. Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth. Cool to lukewarm, whisking occasionally.

Whisk ¼ cup cream, 4 tablespoons Frangelico, egg yolks, sugar, and 2 tablespoons water in small metal bowl. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add yolk mixture and remaining 2 tablespoons Frangelico to chocolate mixture in pan; whisk until smooth. Mix in nuts. Chill until cool, about 10 minutes. Using electric mixer, beat remaining ¼ cup cream with sour cream in large bowl to stiff peaks. Add chocolate mixture and fold together. Pour filling into prepared pan; smooth top. Cover and chill overnight.

GLAZE: Combine all ingredients in heavy medium saucepan. Stir over low heat until melted. Cool to lukewarm. Pour ½ cup glaze over filling in pan; shake pan gently to smooth top. Freeze just until glaze sets, about 20 minutes.

Line baking sheet with foil. Lift loaf from pan. Turn loaf out onto foil; peel off plastic. Whisk remaining glaze over low heat until just spreadable. Pour all but ¼ cup glaze over loaf. Working quickly, spread over top and sides with icing spatula, spreading glaze that runs onto foil up sides of loaf to cover completely. Chill 1 hour.

DO AHEAD: Can be made 2 days ahead. Cover loaf and reserved ¼ cup glaze separately and chill.

SAUCE: Bring half and half to simmer in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Whisk egg yolks and sugar in medium bowl to blend. Whisk in hot half and half mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Mix in cream and Frangelico. Cover and chill until cold.

DO AHEAD: Can be made 2 days ahead. Keep chilled.

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon all but 2 tablespoons melted chocolate into parchment cone or resealable plastic bag. Remove loaf from foil and transfer to platter. Pipe chocolate lines crosswise atop loaf, spacing ⅛ inch apart. Dip 1 hazelnut halfway into chocolate in pan; place atop center of loaf. Repeat with remaining nuts, spacing evenly and forming line down center.

DO AHEAD: Can be made 3 days ahead. Chill.

Using long thin knife, cut loaf into ½-inch-thick slices, wiping knife clean between cuts. Place slices on plates; surround with sauce. Whisk reserved glaze over low heat until melted. Spoon into resealable plastic bag; snip off corner of bag. Pipe Zs or other decorative design atop sauce.Technique Tip: Cooking without ScramblingWhisking the egg yolk mixture over simmering water until it reaches 160°F makes this dessert egg-safe. Be sure to whisk the mixture constantly and vigorously while it’s over the simmering water to prevent the egg yolks from scrambling.

Blackberry-Cassis Fool

Perhaps the easiest of all puddings to make, a fool is simply sweetened whipped cream folded into a bright fruit puree. In this case, the purple berry puree and the snow-white cream aren’t completely combined: They’re layered and then swirled for a lovely finish. 4 servings

2 cups fresh or frozen blackberries, thawed, plus 4 additional berries for garnish

¼ cup sugar

2 tablespoons crème de cassis (black currant liqueur)

1 teaspoon fresh lemon juice

1¼ cups chilled heavy whipping cream

Puree 2 cups berries, sugar, crème de cassis, and lemon juice in processor Strain into medium bowl, pressing on solids. Cover and refrigerate puree until ready to use.

DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

Using electric mixer, beat cream in medium bowl until peaks form. Spoon ¼ cup whipped cream into each of 4 balloon-shaped wineglasses; top each with 2 tablespoons berry puree. Repeat layering 2 more times. Draw tip of small knife through layers, forming swirl pattern. Garnish each with berry. Cover and refrigerate at least 30 minutes and up to 3 hours.

The Name GameBritish cookbooks like to say this dessert is so easy that even a fool could make it, but the name actually comes from the French verb fouler, which means “to crush”—it’s used in reference to the fruit, which is pureed.

Raspberry Fool

A hit of Grand Marnier and a crunchy almond topping elevate the classic, textbook fool. This is a very versatile recipe: Use your favorite frozen (or fresh, in-season) berries. Blueberries, blackberries, and strawberries all work equally well. And play around with the liqueur. Crème de cassis, limoncello, and Chambord are some good options. 12 servings

3 12-ounce packages frozen raspberries, thawed, divided

½ cup Grand Marnier or other orange liqueur

4¼ cups chilled heavy whipping cream

1⅓ cups sugar

½ cup slivered blanched almonds, toasted

Puree half of raspberries and liqueur in processor until smooth. Strain mixture into large bowl, pressing on solids with rubber spatula. Discard solids. Gently stir remaining whole raspberries into puree. Cover and chill.

Using electric mixer, beat cream and sugar in another large bowl until peaks form. Gently fold whipped cream into raspberry mixture in 3 additions. Divide fool among 12 goblets. Cover and refrigerate at least 2 hours and up to 8 hours. Sprinkle with almonds and serve.

Berry Charlotte

A traditional French charlotte is made in a deep, slightly angled, smooth-sided metal container called a charlotte mold. The mold is lined with bread, cake, or ladyfingers, then filled with fruit, mousse, custard, or thick whipped cream. This charlotte is a little different: Crisp ladyfingers line a scallop-sided brioche pan, which is then filled with layers of berries and a rich mascarpone custard. 8 servings

¼ cup sweet white wine (such as Muscat)

2 large egg yolks

6 tablespoons sugar, divided

1 8-ounce container mascarpone cheese

1 12-ounce bag frozen blackberries, thawed, drained, juices reserved

1 12-ounce bag frozen raspberries, thawed, drained, juices reserved

2 tablespoons framboise liqueur, divided

2 3.5-ounce packages (about) crisp ladyfingers (4-inch-long Boudoirs or Champagne biscuits)

Whisk wine, egg yolks, and 3 tablespoons sugar in large metal bowl to blend. Set bowl over saucepan of simmering water and whisk until yolk mixture is thick and foamy and thermometer inserted into center registers 160°F, about 2 minutes. Remove bowl from over water and let custard cool. Whisk mascarpone into custard.

Meanwhile, stir reserved juices from blackberries and raspberries, 1 tablespoon sugar, and 1 tablespoon framboise in medium shallow bowl to blend. Combine drained blackberries and raspberries in another medium bowl. Add remaining 2 tablespoons sugar and remaining 1 tablespoon framboise and toss to blend for compote.

Dip ladyfingers, 1 at a time, in berry juice mixture for 1 second on each side, then use to line bottom and sides of 4 ½- to 5-cup nonstick metal brioche mold, inserting the ladyfingers into ridges of mold and trimming to fit as necessary. Spoon ⅓ cup berries over ladyfingers on bottom of mold. Top with ½ cup mascarpone custard, spreading evenly. Dip more ladyfingers into juice mixture and cover mascarpone mixture, trimming ladyfingers to fit as necessary. Spoon 1 cup berries over ladyfingers and spread remaining custard evenly over. Dip more ladyfingers into juice mixture and arrange over custard, covering completely. Brush ladyfingers generously with some berry juice. Cover charlotte with plastic wrap, then plate. Place heavy jar or can atop plate and refrigerate at least 2 hours and up to 1 day. Add any remaining berry juice mixture to berry compote; cover and refrigerate.

Remove weights and plastic wrap from top of charlotte. Slide thin knife between mold and charlotte all around edges. Set platter atop charlotte, then invert charlotte onto platter. Gently lift mold from charlotte and reposition any pieces of ladyfingers that may have become dislodged. Slice charlotte and serve with berry compote.

Classic Tiramisù

Featuring espresso- and Marsala-soaked ladyfingers layered with a mousselike filling of Marsala-flavored mascarpone cheese, this classic Italian dessert has long been popular in the States. The egg whites can be omitted if you prefer—the mascarpone filling will still be creamy and delicious, if not quite as light and airy. 8 servings

1 cup freshly brewed espresso

⅔ cup sweet Marsala, divided

3 tablespoons plus ¼ cup sugar, divided

3 large eggs, separated, room temperature

8 ounces mascarpone cheese, room temperature

½ cup chilled heavy whipping cream

26 crisp ladyfingers (Boudoirs, Champagne biscuits, or savoiardi)

½ ounce bittersweet or semisweet chocolate

1 teaspoon natural unsweetened cocoa powder, divided

Stir hot espresso, ⅓ cup Marsala, and 1 tablespoon sugar in small bowl until sugar dissolves. Chill until cold.

Meanwhile, vigorously whisk egg yolks, remaining ⅓ cup Marsala, and ¼ cup sugar in medium bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until mixture is pale, thick, fluffy, and doubled in volume, and candy thermometer registers 160°F, about 3 minutes. Remove from heat. Whisk in mascarpone cheese until blended.

Using electric mixer, beat egg whites in large bowl until foamy. Add remaining 2 tablespoons sugar and beat just until firm peaks form. Fold egg white mixture into mascarpone mixture. Beat cream in same bowl until soft peaks form. Fold whipped cream into mascarpone mixture.

Working with 1 ladyfinger at a time, quickly dip in coffee mixture to submerge, turning to coat. Arrange ladyfingers in single layer in 9-inch square glass baking dish, trimming cookies to fit as necessary. Spread half of mascarpone mixture over ladyfingers. Using Microplane grater, grate half of chocolate over mascarpone mixture, then sift ½ teaspoon cocoa over. Repeat with remaining ladyfingers, mascarpone mixture, chocolate, and cocoa powder. Cover and chill at least 3 hours.

DO AHEAD: Can be made 2 days ahead. Keep chilled.Ingredient Tip: LadyfingersLadyfingers come in two varieties: light, crisp, oblong cookies and small, thin, spongy, oval cakes. The crisp cookies really resemble manly fingers rather than ladies’ fingers, and they go by a few different names, including Champagne biscuits, Boudoirs, and savoiardi. You can find crisp ladyfingers in the boxed-cookie section of some supermarkets and at specialty foods stores and Italian markets. (Not all crisp ladyfingers are the same size, so it’s always better to buy extra.) Soft ladyfingers are like sponge cake and are usually found in the bakery section of the supermarket (or sometimes in the produce section). They can also be found at specialty foods stores.

Individual Raspberry Tiramisùs with Raspberry-Framboise Sauce

An unexpected combination of flavors—raspberry and coffee—gives modern flair to the classic Italian dessert. Even better: The homemade ladyfinger rounds are used to make gorgeous individual servings. (Note that these ladyfingers are formed into a different shape than the traditional elongated variety.) This is a truly showstopping dessert. And there are a few extra ladyfingers for nibbling. 6 servings

Ladyfinger Rounds

½ cup unbleached all purpose flour

½ teaspoon finely ground coffee beans (preferably espresso)

3 large eggs, separated, room temperature

5 tablespoons sugar, divided

½ teaspoon vanilla extractPowdered sugar

Filling

3 tablespoons framboise liqueur

1 tablespoon instant espresso powder or instant coffee crystals

2 8-ounce packages Philadelphia-brand cream cheese, room temperature

⅔ cup powdered sugar

1 6-ounce container fresh raspberries or 1½ cups frozen raspberries, thawed, drained, divided

¾ cup freshly brewed strong coffee (preferably espresso), room temperature

3 tablespoons sugarAdditional powdered sugarRaspberry-Framboise Sauce (see recipe)Fresh mint (optional)

LADYFINGER ROUNDS: Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Mix flour and ground coffee in small bowl. Using electric mixer, beat egg yolks and 4 tablespoons sugar in medium bowl until very thick and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Beat in vanilla. Mix in dry ingredients (batter will be thick). Using electric mixer fitted with clean dry beaters, beat egg whites in another medium bowl until thick and foamy. Add remaining 1 tablespoon sugar and beat until whites are stiff but not dry. Fold whites into batter in 2 additions.

Drop batter by rounded tablespoonfuls (8 per sheet) onto prepared sheets, spacing evenly apart. Sift powdered sugar thickly over rounds. Bake rounds until edges are golden brown, about 16 minutes. Cool on sheets on racks. Using metal spatula, lift ladyfinger rounds from parchment.

DO AHEAD: Can be made 1 day ahead. Store in single layer in airtight container at room temperature.

FILLING: Combine framboise and espresso powder in small bowl. Stir until espresso dissolves. Using electric mixer, beat cream cheese and powdered sugar in large bowl until light and fluffy. Beat in framboise mixture. Fold in 1 cup raspberries. Let filling stand at room temperature.

Combine brewed coffee and 3 tablespoons sugar in small bowl. Stir until sugar dissolves. Place 1 ladyfinger round, flat side up, on plate. Spoon 1 scant tablespoonful coffee syrup over. Spread ⅓ cup filling over round. Spoon 1 scant tablespoonful coffee syrup over flat side of second ladyfinger round. Place flat side down atop filling, pressing lightly to adhere. Sift additional powdered sugar over. Repeat 5 more times with remaining ladyfinger rounds, coffee syrup, filling, and powdered sugar. Spoon Raspberry-Framboise Sauce around desserts. Garnish with remaining raspberries and fresh mint and serve.

Raspberry-Framboise Sauce

Framboise liqueur can be found at liquor stores and some specialty foods stores. Buy a good-quality, imported French version. Makes about 1¼ cups

1 12-ounce package frozen raspberries, thawed

2 tablespoons framboise liqueur

2 tablespoons sugar

Puree raspberries, liqueur, and sugar in processor. Strain into small bowl to remove seeds.

DO AHEAD: Can be made 2 days ahead. Cover and chill.Technique Tip: ShortcutsIf you don’t have the patience to form little tiramisù sandwiches, just layer the ladyfingers, coffee syrup, and filling in a large dish and offer the sauce on the side. You can also use purchased ladyfingers—but we think making them yourself is half the fun.

Chocolate Cranachan

Cranachan is Scotland’s harvest-time pudding, traditionally a blend of crowdie (an artisanal cottage cheese), cream, toasted oats, berries, whisky, and honey For this version, the crowdie is replaced with crème fraîche, and toasted hazelnuts and grated chocolate replace the berries and honey. For flavors to reach their peak, prepare the Cranachan parfaits one day ahead and chill overnight. Makes 6

6 ounces coarsely grated bittersweet or semisweet chocolate

1 cup hazelnuts, toasted, husked, coarsely chopped

⅓ cup (packed) golden brown sugar

1 cup old-fashioned oats

1¾ cups chilled heavy whipping cream

⅓ cup crème fraîche or sour cream

3 tablespoons sugar

⅓ cup whisky

Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Using electric mixer, beat cream, crème fraîche, and sugar in large bowl until peaks form; fold in whisky. Layer ¼ cup cream mixture and ¼ cup oat mixture in each of six 10- to 12-ounce goblets; repeat layering, ending with ¼ cup cream mixture and sprinkle of oat mixture. Cover parfaits and chill overnight.

Mascarpone and Berry Parfaits

Here’s a super-fast, super-easy recipe for a luscious and beautiful dessert. Mascarpone, an Italian cream cheese, is lighter than American cream cheese. It’s available at many supermarkets and at Italian markets. Makes 4

1 cup chopped strawberries plus 4 whole strawberries, hulled

⅔ cup plus 12 raspberries

2 tablespoons sugar

2 8-ounce containers mascarpone cheese

Blend chopped strawberries, ⅔ cup raspberries, and sugar in processor to smooth puree. Drop 1 whole strawberry into each of 4 Champagne flutes or wineglasses. Top with 2 rounded tablespoonfuls mascarpone cheese, then 2 tablespoonfuls fruit puree. Repeat layering 2 more times. Top each parfait with some of remaining cheese, then 3 raspberries. Chill at least 1 hour or cover and chill overnight.

Raspberry-Nectarine Parfaits with Warm Peach Sabayon

This is an impromptu dessert with a touch of class. It takes only a few minutes to make but must be prepared just before serving, so have your ingredients measured and ready to go. Makes 4

1 pound nectarines (about 4 medium), halved, pitted, thinly sliced

2½ cups raspberries, divided

½ cup sugar, divided

4 large egg yolks

⅓ cup canned peach nectar

½ cup peach liqueurPinch of saltSliced almonds, toasted (optional)

Toss nectarines, 2 cups raspberries, and ¼ cup sugar in medium bowl to coat evenly. Let stand until juices form, about 5 minutes.

Whisk egg yolks, nectar, liqueur, salt, and remaining ¼ cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until sabayon is thick and thermometer inserted into center registers 160°F, about 6 minutes. Remove bowl from over water.

Divide fruit mixture among 4 large glasses or goblets. Spoon warm peach sabayon over. Garnish with remaining raspberries and sliced almonds, if desired.

Zabaglione/SabayonItalians call it zabaglione, and the French call it sabayon, but both words refer to the same thing: a luscious, airy soft custard. The recipe always begins with egg yolks and sugar whisked in a bowl set over a saucepan of simmering water—and then the fun begins. The next step is to whisk in wine, fortified wine, or liqueur, opening the door for all kinds of flavor options. The dessert can be served warm or chilled, on its own or as a sauce.

Champagne Parfaits with Pears and Raspberries

Sparkling wine can add a distinct effervescence—even when it’s cooked. In this dessert, the Champagne is used first to poach the pears; then, that lovely poaching liquid is used again to make the custard. Makes 4

3 cups brut Champagne or sparkling rosé

½ teaspoon unflavored gelatin

1 cup plus 1 tablespoon sugar

2 large firm but ripe pears, peeled, quartered, cored

6 large egg yolks

2½-pint containers raspberries

1 cup chilled heavy whipping cream

4 fresh mint sprigs

12 rose petals from unsprayed roses (optional)

Place 1 tablespoon Champagne in small cup. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears; reduce heat and simmer uncovered just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, transfer pears to plate and cool. Boil poaching liquid until reduced to 1⅓ cups, about 15 minutes.

Whisk egg yolks in medium bowl to blend. Gradually whisk in hot poaching liquid. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat; add gelatin mixture to hot custard and stir until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour.

Set aside 4 raspberries for garnish. Combine remaining raspberries and remaining 1 tablespoon sugar in medium bowl; toss to coat. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold whipped cream into cooled custard.

Place ¼ cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries in each goblet. Spoon ½ cup custard over. Repeat layering with remaining raspberries, pears, and custard. Cover loosely with foil; chill until custard is set, at least 6 hours and up to 1 day.

Garnish parfaits with reserved raspberries and mint sprigs, and with rose petals, if desired.

Cranberry and Lemon-Ginger Parfaits

These parfaits can be prepared as early as two days ahead, making them incredibly convenient for dinner parties or holiday meals. Makes 8

Cranberry Custard

2 cups fresh or frozen cranberries

1 cup sugar, divided

2 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peel

2 tablespoons cranberry liqueur or brandy

1½ teaspoons unflavored gelatin

1 cup whole milk

3 large egg yolks

1 cup chilled heavy whipping cream

Lemon-Ginger Custard

3 tablespoons water

¾ teaspoon unflavored gelatin

1½ cups chilled heavy whipping cream

4 ounces Philadelphia-brand cream cheese, room temperature

⅔ cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

1 tablespoon minced crystallized ginger

8 crystallized ginger slices

8 fresh or frozen cranberries

CRANBERRY CUSTARD: Simmer 2 cups cranberries, ½ cup sugar, lemon juice, and lemon peel in heavy medium saucepan over medium heat until cranberries are very soft and break down, stirring frequently, about 7 minutes. Puree cranberry mixture in processor until smooth; strain into large bowl and cool.

Place cranberry liqueur in small cup. Sprinkle gelatin over and let stand until gelatin softens, about 15 minutes.

Bring milk to simmer in heavy medium saucepan. Whisk egg yolks and remaining ½ cup sugar in medium bowl to blend; gradually whisk in hot milk. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Remove from heat and add gelatin mixture. Stir until gelatin dissolves.

Stir custard into cranberry mixture. Chill until cool but not set, stirring occasionally, about 15 minutes.

Using electric mixer, beat cream in another large bowl until peaks form. Fold cream into cranberry mixture in 2 additions. Set cranberry custard aside at room temperature while preparing lemon custard.

LEMON-GINGER CUSTARD: Place 3 tablespoons water in small saucepan. Sprinkle gelatin over and let stand until gelatin softens, about 15 minutes. Stir over low heat until gelatin dissolves. Remove from heat and cover to keep warm.

Using electric mixer, beat cream in medium bowl until peaks form. Using same beaters, beat cream cheese, powdered sugar, and lemon juice in another large bowl until smooth. Mix in lemon peel and minced ginger. Stir ⅓ of cream cheese mixture into gelatin mixture. Return gelatin mixture to bowl with cream cheese mixture and beat to combine. Immediately fold in whipped cream in 2 additions.

Spoon ¼ cup cranberry custard into each of eight 10- to 12-ounce glasses. Top cranberry custard in each wineglass with ¼ cup lemon custard, then ¼ cup cranberry custard. Spoon remaining lemon custard into pastry bag fitted with large star tip. Pipe large rosette of lemon custard atop each. Garnish each parfait with 1 crystallized ginger slice and 1 cranberry. Refrigerate parfaits until set, about 4 hours.

DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Working with GelatinGelatin is a versatile thickening agent. It is simple to use, as long as you follow two key steps. First, it must be softened by sprinkling it over a small amount of cold liquid, often water, and letting it stand at room temperature for 10 to 15 minutes. Once the gelatin is softened, it will look translucent and spongy and most of the liquid will be absorbed. Then, the mixture needs to be heated to dissolve the gelatin. This can be achieved by placing the dish with the softened gelatin into ½ inch of simmering water in a small skillet and stirring it until the granules dissolve into a clear liquid. Or add the softened gelatin to very hot liquid, such as milk or juice, then stir it until it dissolves. The gelatin is then ready to be added to other ingredients.

Tuaca Zabaglione with Sautéed Vanilla Pears

Zabaglione (or in French, sabayon), the airiest of all custards, is made by beating egg yolks, wine, and sugar in a bowl over simmering water. Here, that mixture is enhanced with some whipped cream, becoming a sophisticated sauce. And instead of wine, the liquor is Tuaca—a sweet citrus- and vanilla-flavored Italian liqueur. If you can’t find it, Grand Marnier or any other orange liqueur would make a fine substitute. 6 servings

Pears

2 tablespoons (¼ stick) unsalted butter

2¼ pounds firm but ripe pears (about 6 small), peeled, cored, cut into ½-inch cubes

¼ cup (packed) golden brown sugar

2 tablespoons sugar

¼ cup Pinot Grigio or other dry white wine

½ vanilla bean, split lengthwise

Zabaglione

8 large egg yolks

½ cup sugar

6 tablespoons Tuaca liqueur

2 tablespoons plus 1 cup chilled heavy whipping cream

¼ teaspoon ground cinnamon

Powdered sugar

PEARS: Melt butter in heavy large skillet over high heat. Add pears; sauté 1 minute. Add both sugars and wine and toss until sugar dissolves. Scrape in seeds from vanilla bean; add bean. Cook until pears are tender and juices in skillet form thick syrup, stirring occasionally, about 5 minutes. Remove from heat. Cool. Discard vanilla bean.

DO AHEAD: Can be made 1 day ahead. Cover; chill.

ZABAGLIONE: Whisk egg yolks, sugar, Tuaca, and 2 tablespoons cream in large metal bowl to blend well. Set bowl over saucepan of simmering water. Using electric mixer, beat yolk mixture constantly until zabaglione thickens and thermometer inserted into center registers 140°F for 3 minutes, about 7 minutes total. Place metal bowl in larger bowl of ice and water. Whisk occasionally until zabaglione is cool, about 3 minutes.

Using electric mixer, beat remaining 1 cup cream and cinnamon in medium bowl until peaks form. Fold whipped cream into cool zabaglione in 3 additions. Chill until cold.

DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.

Divide pears among 6 dessert glasses. Spoon zabaglione over pears. Dust with powdered sugar and serve.

Tiramisù Eggnog Trifle

Brandy, rum, and nutmeg give classic tiramisù an eggnog twist; presenting it in a glass trifle dish makes it a showoff holiday dessert. As with all trifles, it’s best to make this a day ahead to allow all the flavors to mingle. 16 to 18 servings

1⅓ cups plus 2 tablespoons sugar

1¼ cups water, divided

¼ cup plus 1 teaspoon dark rum

4 tablespoons brandy, divided

12 large egg yolks

½ teaspoon ground nutmeg

4 8-ounce containers mascarpone cheese

2 cups chilled heavy whipping cream

2 teaspoons vanilla extract

6 ½ teaspoons instant espresso powder or instant coffee powder

7 tablespoons Kahlúa or other coffee liqueur

2 6.15-ounce boxes or four 3.5-ounce boxes crisp ladyfingers (about 60 cookies)

1 cup semisweet chocolate chips, finely ground in processor, divided

Chocolate Leaves (see recipe)

Whisk 1⅓ cups sugar, ¼ cup water, ¼ cup rum, 3 tablespoons brandy, egg yolks, and nutmeg in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.

Using electric mixer, beat cream, vanilla, remaining 1 tablespoon brandy, and remaining 1 teaspoon rum in another large bowl until cream holds peaks. Fold in mascarpone mixture.

Bring remaining 1 cup water to simmer in small saucepan. Remove from heat. Add remaining 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in Kahlúa. Submerge 1 cookie in espresso mixture, turning to coat twice; shake excess liquid back into saucepan. Place dipped cookie, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (cookie may break). Repeat with enough cookies to go around bottom sides of dish once. Dip more cookies and arrange over bottom of dish to cover.

Spoon 2 cups mascarpone mixture over cookies; spread to cover. Sprinkle ¼ cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more cookies dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped cookies and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.

Gently press stem ends of largest Chocolate Leaves around edge of trifle. Fill center with smaller leaves.

DO AHEAD: Can be made 8 hours ahead. Chill.

Chocolate Leaves

Gold-dusted chocolate leaves add a magnificent look to the trifle, as well as to a host of other holiday desserts. Use them to dress up glazed brownies, cakes, or chocolate mousse. You’ll find the edible gold dust at cake and candy supply stores, online at amazon.com or pastrychef.com, or from Jane’s Cakes & Chocolates at 818-957-2511. Makes about 40

8 ounces bittersweet or semisweet chocolate, chopped

40 assorted sizes of camellia leaves or lemon leaves, wiped clean Gold dust (optional)

Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate. Return chocolate leaves to baking sheet.

DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Using small artist brush, carefully brush some leaves with gold dust, if desired.

White Chocolate Trifle with Spiced Pears

White chocolate teams with mascarpone to form a thick and creamy mousse, and pears spiced with cardamom, cinnamon, and ginger form an extra layer of luxury throughout. Using a trifle dish shows off all the layers. Soft, cake-like ladyfingers complement the fluffy mousse. 10 to 12 servings

Spiced Pears

1 750-ml bottle dry white wine

2 cups pear juice or pear nectar

1¼ cups sugar

12 whole green cardamom pods, crushed in resealable plastic bag with mallet

4 1-inch-diameter rounds peeled fresh ginger (each about ⅛ inch thick)

2 cinnamon sticks, broken in half

5 large firm but ripe Anjou pears (3 to ¾ pounds), peeled

Mousse

7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

⅓ cup poire Williams (clear pear brandy)

¼ cup water

½ vanilla bean, split lengthwise

1 8- to 9-ounce container mascarpone cheese

1 cup chilled heavy whipping cream

Trifle Assembly

3 3-ounce packages soft ladyfingers, separated

2 cups chilled heavy whipping cream

¼ cup minced crystallized gingerWhite chocolate curlsPowdered sugar

SPICED PEARS: Combine white wine, pear juice, sugar, cardamom, ginger, and cinnamon in heavy large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and chill until cold, about 3 hours.

Using slotted spoon, transfer pears to plate. Transfer poaching liquid to heavy large saucepan; boil over medium-high heat until slightly thickened and reduced to generous 1½ cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.

MOUSSE: Combine white chocolate, pear brandy, and ¼ cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean (reserve bean for another use). Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.

Using electric mixer, beat cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours.

DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.

TRIFLE ASSEMBLY: Cut pears lengthwise in half and remove cores and stems. Cut halves lengthwise into ¼-inch-thick slices.

Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers) [1]. Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula or spoon, spread ⅓ of white chocolate mousse over ladyfingers [2 and 3], making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. Chill at least 6 hours.

DO AHEAD: Can be made 1 day ahead. Cover and chill trifle and remaining pear syrup separately.

Using electric mixer, beat cream in large bowl until soft peaks form. Add ¼ cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with white chocolate curls.

DO AHEAD: Can be made 6 hours ahead. Keep chilled.

Sift powdered sugar over trifle just before serving.

Chocolate-Cherry Trifle

This rich trifle is reminiscent of a classic Black Forest torte, with the flavors of chocolate, cherries, and kirsch. Chocolate pudding is layered with a sweet cherry filling, kirsch-scented whipped cream, and purchased pound cake. (Or use the Classic Pound Cake recipe on page 44.) 12 to 14 servings

Pudding

⅔ cup sugar

¼ cup cornstarch

2 tablespoons natural unsweetened cocoa powder

6 large egg yolks

3 cups whole milk

8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

Filling

2 16-ounce packages frozen pitted dark sweet cherries, thawed, juices reserved

¾ cup dried tart cherries

½ cup sugar

½ cup plus 2 tablespoons kirsch (clear cherry brandy)

1 tablespoon cornstarch

Whipped Cream

2 cups chilled heavy whipping cream

2 tablespoons sugar

2 tablespoons kirsch (clear cherry brandy)

Trifle Assembly

12 (about) ¾- to 1-inch-thick slices pound cake (cut from two 10.75-ounce pound cakes), each slice cut into 4 stripsChocolate curls

PUDDING: Whisk sugar, cornstarch, and cocoa in heavy large saucepan to blend. Whisk in egg yolks until well blended; gradually whisk in milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 5 minutes. Remove from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Transfer pudding to bowl. Chill until cool, stirring occasionally, about 1 hour.

DO AHEAD: Can be made up to 1 day ahead. When cool, press plastic wrap directly onto surface of pudding, then chill.

FILLING: Combine sweet cherries with juices, dried cherries, sugar, and ½ cup kirsch in large saucepan; simmer over medium heat until dried cherries are slightly plumped, stirring often, about 10 minutes. Stir remaining 2 tablespoons kirsch and cornstarch in small bowl to blend. Add cornstarch mixture to cherry mixture; bring to boil. Transfer to bowl and chill until cool, stirring occasionally, about 45 minutes.

DO AHEAD: Can be made 1 day ahead. When cool, cover with plastic and chill.

WHIPPED CREAM: Whip cream, sugar, and kirsch in large bowl until very soft peaks form.

TRIFLE ASSEMBLY: Line bottom of 14-cup trifle bowl with single layer of cake strips. Spoon ⅓ cherry filling (about 1⅓ cups) over cake. Spoon ⅓ chocolate pudding (about 1⅓ cups) evenly over cherry filling. Carefully spread 1 cup whipped cream over pudding. Repeat layering two times, ending with all remaining whipped cream (there will be more than 1 cup). Chill until set, at least 3 hours or overnight. Garnish with chocolate curls and serve.

Chocolate Soufflés with White Chocolate Cream

There is amazing depth of flavor in these easy chocolate soufflés. The secret? A touch of brandy and a spoonful of espresso powder. A luscious white chocolate whipped cream goes on top. Makes 4

3 tablespoons water

1 tablespoon instant espresso powder or instant coffee powder

5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 tablespoon brandy

3 large egg yolks

4 large egg whites, room temperature

2½ tablespoons sugarPowdered sugarWhite Chocolate Cream (see recipe)

Butter four ⅔-cup soufflé dishes; coat with sugar. Stir 3 tablespoons water and espresso powder in heavy small saucepan until espresso powder dissolves. Add chocolate and brandy. Stir over low heat until mixture is smooth. Remove from heat. Whisk in egg yolks. Cool to room temperature.

Beat egg whites in large bowl until foamy. Gradually add 2½ tablespoons sugar and beat until medium-firm peaks form. Fold chocolate mixture into whites. Divide among soufflé dishes. Place dishes on baking sheet.

DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature.

Preheat oven to 400°F. Bake soufflés until puffed but still moist in center, about 14 minutes. Sift powdered sugar over soufflés. Serve immediately, passing White Chocolate Cream separately.Technique Tip: Soufflé SecretsAs impressive as they are, soufflés are remarkably easy to make, provided you master the most important steps: beating the egg whites to firm, glossy peaks, then folding the beaten egg whites into the soufflé base. The fluffy whites are what give soufflés a lift, so you don’t want to deflate them too much. To achieve this, first fold in just a quarter of the whites. This lightens the heavy base. Then gently fold in the rest of the egg whites by drawing your spatula through the whites and down into the base.

White Chocolate Cream

Whipped cream is even better when it’s combined with melted white chocolate. Serve any extra cream with whole fresh strawberries. Makes about 1 cup

2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

½ cup chilled heavy whipping cream

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Let stand until cool but not set. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream.

DO AHEAD: Can be made 4 hours ahead. Cover; chill.

What Makes a Soufflé?Soufflés are created from two elements: an intensely flavored base (which can often be made ahead of time) plus beaten egg whites, which are folded into the base before baking. Some bases are thickened with a roux (flour cooked with butter), others with egg yolks and sugar. Some are made with a pastry cream, and others with an intensely sweet jam-like base. The magic begins when the beaten egg whites are folded in, and then, in the heat of the oven, the air in those tiny bubbles expands, causing the soufflés to rise dramatically.

Dark Chocolate Soufflés with Cardamom Crème Anglaise

To serve the soufflés in the classic tradition, use a small spoon to break open the soft center of the soufflé, then pour a little sauce into the indentation. Pass the remaining sauce alongside. Makes 8

5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 tablespoon unsalted butter

¼ cup plus 3 tablespoons sugar

2 tablespoons unbleached all purpose flour

1 teaspoon natural unsweetened cocoa powder

¾ cup whole milk

¼ teaspoon vanilla extract

4 large egg yolks

5 large egg whites, room temperature

¼ teaspoon coarse kosher saltCardamom Crème Anglaise (see recipe)

Place chocolate and butter in medium bowl. Whisk ¼ cup sugar, flour, and cocoa in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy.

DO AHEAD: Soufflé base can be made 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring to room temperature before continuing.

Butter eight ¾-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites in large bowl until frothy. Gradually beat in remaining 3 tablespoons sugar, then coarse salt; beat just until soft peaks form. Fold ⅓ of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide mixture among prepared dishes. Place dishes on rimmed baking sheet.

Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Remove from oven and serve immediately with Cardamom Crème Anglaise.

Cardamom Crème Anglaise

Crème anglaise is a classic dessert sauce that can also serve as the base for ice cream. Make a double batch and process half in an ice-cream maker for a sophisticated frozen treat. Makes 2 cups

2 tablespoons whole green cardamom pods, crushed

1 cup whole milk

1 cup heavy whipping cream

½ cup sugar, divided

¼ vanilla bean, split lengthwise

4 large egg yolks

Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and ¼ cup sugar Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining ¼ cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Refrigerate uncovered until cold, stirring occasionally. Strain into medium pitcher

DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.Technique Tip: Skinless CustardCustard recipes often call for pressing plastic wrap directly on top of hot custards or pastry creams. This is an important step because it prevents a rubbery skin from forming on the surface of the custard as it cools and keeps the soufflés from drying out or absorbing odors from the refrigerator.

Toffee Soufflés with Chocolate Sauce

This decadent dessert is very much like a Heath bar in soufflé form. The individual soufflés are buttery and sweet (with little crunchy pieces of chopped toffee), and they’re topped with a warm homemade chocolate sauce. For a restaurant-worthy presentation, divide the chocolate sauce among six shot glasses and serve them alongside the soufflés. Makes 6

Sauce

½ cup heavy whipping cream

2 tablespoons (¼ stick) unsalted butter

2 tablespoons (packed) golden brown sugar

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

Soufflés

5 large egg yolks

⅓ cup (packed) golden brown sugar

2 tablespoons unbleached all purpose flour

½ cup milk

1 tablespoon unsalted butter

2 tablespoons Scotch whisky

3 large egg whites, room temperature

¼ cup sugar

1 cup finely chopped toffee candy (such as Heath bar or Almond Roca; about 6 ounces), divided

SAUCE: Cook cream, butter, and sugar in heavy small saucepan over medium heat, stirring until sugar dissolves. Add chocolate and stir until sauce is melted and smooth.

DO AHEAD: Can be made 3 days ahead. Cover; chill. Before using, rewarm over low heat just until liquid.

SOUFFLÉS: Preheat oven to 375°F. Butter and sugar six ⅔-cup soufflé dishes. Whisk egg yolks, brown sugar, and flour in medium bowl. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan and whisk constantly over medium heat until mixture is very thick, about 2 minutes. Transfer mixture to large bowl. Whisk in butter and Scotch. Cool to lukewarm.

Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to soft peaks. Gradually beat in ¼ cup sugar and continue beating to stiff peaks. Gently fold ¼ of whites into soufflé mixture to lighten. Fold in remaining whites. Gently fold in ¾ cup chopped toffee. Divide mixture among prepared dishes. Smooth tops.

Bake until soufflés puff and tops are golden, about 12 minutes. Transfer to plates. Sprinkle with remaining ¼ cup toffee. Serve with sauce.

Maple Gingerbread Soufflé

A great cold-weather treat that makes a delightful holiday dessert, this soufflé doesn’t rise as high as many, but it more than makes up for it with its rich gingerbread flavor and luxurious texture. 6 servings

¼ cup (½ stick) unsalted butter

¼ cup unbleached all purpose flour

1½ cups reduced-fat (2%) milk

⅔ cup (packed) dark brown sugar

⅓ cup mild-flavored (light) molasses

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon vanilla extract

¼ teaspoon salt

4 large egg yolks

7 large egg whites, room temperature

½ teaspoon cream of tartarMaple Crème Anglaise (see recipe)

Position rack in center of oven and preheat to 375°F. Butter one 6- to 8-cup soufflé dish; dust with sugar.

Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until roux is smooth and bubbling, about 2 minutes. Gradually whisk in milk; bring to boil. Continue boiling mixture until smooth and thick, whisking about 1 minute. Remove from heat. Add sugar, molasses, spices, vanilla, and salt; whisk until blended. Transfer soufflé base to medium bowl. Cool until just warm, whisking occasionally, about 5 minutes. Whisk egg yolks into soufflé base.

Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Fold ¼ of whites into soufflé base to lighten. Gradually fold soufflé base back into remaining whites. Transfer soufflé mixture to prepared dish. Bake soufflé until puffed, brown, and almost firm to touch in center, about 45 minutes. Serve immediately with Maple Crème Anglaise.

Maple Crème Anglaise

The delicate maple flavor of this silky custard sauce pairs nicely with the gingerbread soufflé, but it would also be delicious with bread pudding or flourless chocolate cake. Makes about 1½ cups

4 large egg yolks

¼ cup pure maple syrupPinch of salt

1 cup half and half

½ teaspoon vanilla extract

Combine egg yolks, maple syrup, and salt in heavy small saucepan and whisk to blend. Gradually whisk in half and half. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Mix in vanilla. Transfer to bowl. Serve warm or at room temperature.Technique Tip: Plan AheadAvoid last-minute prep work by making the soufflé ahead, then baking it an hour before it’s time for dessert. To do ahead, just spoon the soufflé mixture into the prepared soufflé dish, cover, and chill for up to 2 hours.

Lemon Soufflés with Boysenberries

Quick and easy to put together, this is a great foolproof dinner-party dessert that can be made year-round (use fresh berries when they are in season). Sifting powdered sugar over the just-baked soufflés adds an elegant touch. Makes 6

6 teaspoons seedless boysenberry jam

24 frozen boysenberries or blackberries

2 tablespoons finely grated lemon peel

¾ cup sugar, divided

1 tablespoon cornstarch

¾ cup whole milk

3 large eggs, separated, room temperature

2 tablespoons (¼ stick) unsalted butter

5 tablespoons fresh lemon juicePowdered sugar

Preheat oven to 400°F. Butter six ¾-cup ramekins; coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet.

Mash lemon peel and ½ cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and egg yolks. Add butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.

Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining ¼ cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture over berries; fill to top.

DO AHEAD: Can be assembled up to 4 hours ahead. Chill.

Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over soufflés and serve.

Ricotta Soufflés with Blackberry Compote

Fresh ricotta cheese is quite different from most grocery store brands. It is not as watery, and has sweet creamy curds similar to cottage cheese. It gives these soufflés a texture reminiscent of cheesecake. Fresh ricotta cheese can be found at some supermarkets and at Italian markets. Makes 6

1 cup plus 6 tablespoons sugar, divided

1 tablespoon cornstarch

2 tablespoons plus 1 teaspoon unbleached all purpose flour

4 large egg yolks

1½ teaspoons finely grated lemon peel

1 cup whole milk

1 cup fresh ricotta cheese

2 cups frozen blackberries (about 8 ounces), thawed

¼ cup sweet vermouth

3 tablespoons fresh lemon juice

6 large egg whites, room temperature

Whisk ¾ cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.

Bring milk just to simmer in small saucepan over medium-high heat.

Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick).

Spread pastry cream out to ⅓-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.

Bring blackberries, vermouth, lemon juice, and ¼ cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl; cover and refrigerate.

Butter six ½-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon mixture into ramekins; smooth tops. Run thumb ¼ inch deep around inside edge of each ramekin.

DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with compote.

Pear Soufflés with Chocolate Sauce

Anjou pears are called for in this recipe because they are sweet and juicy. If unavailable, Comice or Bartlett pears would make fine substitutes. (Bosc pears are too crisp for these soufflés.) Whichever pears you use, make sure they are super-ripe. Makes 6

Sauce

⅔ cup heavy whipping cream

5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2 tablespoons bourbon

Soufflés

2 tablespoons (¼ stick) unsalted butter, divided

5 ripe Anjou pears (about 2½ pounds), peeled, cored, cut into ½-inch cubes (6 to 7 cups)

8 tablespoons sugar, divided

2 teaspoons fresh lemon juice

3 large egg yolks, room temperature

4 large egg whites, room temperaturePinch of salt

SAUCE: Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add bourbon and stir until chocolate is melted and sauce is smooth.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

SOUFFLÉS: Generously butter six ¾-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1½ tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1½ tablespoons sugar. Stir lemon juice into pear mixture. Cool to room temperature, about 45 minutes.

Using slotted spoon, transfer pear mixture to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan.

DO AHEAD: Can be made 2 hours ahead. Cover and chill puree.

Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold ⅓ of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé mixture among prepared ramekins (ramekins will be full).

Bake soufflés until puffed and golden, about 20 minutes.

Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.

Salzburg Soufflé with Strawberry-Kirsch Sauce

This Austrian-style soufflé (also known as Salzburger nockerl) is baked free-form in a large pie dish—so there’s no special soufflé dish or ramekin required. It’s light and lemony and perfectly paired with a sweet sauce that’s made from cherry brandy (kirsch) and fresh strawberries. 4 servings

Sauce

1 1-pint container strawberries, hulled

3 tablespoons sugar

1 tablespoon kirsch (clear cherry brandy)

¼ teaspoon vanilla extract

Soufflé

3 large eggs, separated, room temperature

⅛ teaspoon cream of tartar

¼ cup sugar

1½ tablespoons unbleached all purpose flour

1 teaspoon finely grated lemon peel

1 teaspoon vanilla extractPowdered sugar

SAUCE: Puree half of berries with sugar, kirsch, and vanilla in processor. Pour into medium bowl. Slice remaining berries and mix into puree. Cover and let stand 25 minutes at room temperature.

DO AHEAD: Can be made 6 hours ahead. Refrigerate. Bring sauce to room temperature before serving.

SOUFFLÉ: Position rack in bottom third of oven and preheat to 350°F. Butter 10-inch-diameter glass pie dish. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry. Beat egg yolks in another bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Blend in flour, lemon peel, and vanilla. Fold in 1 heaping spoonful whites to lighten. Gently fold in remaining whites.

Spoon soufflé mixture in 4 heaping mounds into prepared dish. Bake until top is golden brown, about 14 minutes. Sift powdered sugar over soufflé. Spoon sauce onto plates. Gently separate soufflé into 4 mounds. Place 1 mound atop sauce on each plate. Serve immediately.Technique Tip: The LookFor the best presentation, divide the unbaked soufflé mixture evenly into well-shaped mounds, spacing the mounds slightly apart in the pie dish. Don’t worry about making it look perfect, however. Salzburger nockerl is meant to represent the hills outside Salzburg, so it should look somewhat rustic.

fruit desserts

crisps, cobblers & crumbles

Apple-Almond Crisp

Apple-Cranberry Crisp with Apple Custard Sauce

Apricot Crisp

Spiced Pear-Raspberry Crisp

Nectarine and Almond Crisp

Classic Peach Cobbler

Individual Plum Cobblers with Hazelnut Topping

Peach, Plum, and Blackberry Cobbler

Cherry-Lime Cobbler with Vanilla-Crème Fraîche Biscuits

Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits

Blackberry Cobblers with Ginger-Cardamom Biscuits

Pear and Maple Crumble

Individual Rhubarb and Orange Crumbles

clafoutis

Sweet-Cherry Clafouti

Pear Clafouti

Brandied Plum Clafoutis

shortcakes

Strawberry Shortcakes with White Chocolate Mousse

Lemon-Blueberry Shortcakes

Peach Melba Shortcakes

Oatmeal Shortcakes with Spiced Plums

Pear-Cornmeal Shortcakes with Oven-Roasted Pears

meringues

Floating Islands with Lemon-Scented Custard Sauce and Raspberries

Spiced Plum Pavlovas

Coconut Pavlova with Chocolate Mousse and Bananas

Pink Peppercorn Pavlovas with Strawberries, Vanilla Cream, and Basil Syrup

sautéed, baked & grilled fruit

Pears in Honey and Pine Nut Caramel with Artisanal Cheese

Warm Spiced Plums with Honey Cream

Baked Pears with Honey and Ginger

Maple-Pecan Baked Apples

Grilled Peaches with Fresh Raspberry Sauce

Grilled Bananas with Caramel-Chocolate Sauce and Toasted Pecans

Grilled Pineapple with Coconut-Lime Caramel Sauce

crepes & pancakes

Walnut Crepes with Raspberries and Dried Figs

Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce

Crepes with Brown Sugar Pears and Chocolate Sauce

Puffed Pancake with Strawberries

Pear and Ricotta Blintzes with Spiced Maple Butter Sauce

poached & fresh fruit

Wine- and Citrus-Poached Pears with Triple-Crème Cheese

Papaya Poached in Cinnamon-Lime Syrup

Pink Grapefruit with Cassis

Nectarines, Strawberries, and Melon in Orange-Honey Spiced Syrup

Vodka-Spiked Watermelon with Crème de Cassis

Melon and Blueberry Coupe with White Wine, Vanilla, and Mint

Oranges with Pomegranate Molasses and Honey

Bittersweet Chocolate-Orange Fondue

compotes

Raspberry-Apricot Compote with Champagne and Lemon Verbena

Warm Rhubarb Compote with Walnut-Coconut Crunch

Rhubarb and Strawberry Compote with Fresh Mint

fruit with yogurt, pudding & custard

Ginger Yogurt with Berries and Crunchy Caramel

Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

Strawberry and Blueberry Summer Pudding

Raspberries with Saba Zabaglione

Apple-Almond Crisp

Crisps typically have a streusel or crumb topping over a baked fruit filling. In this version, a generous measure of sliced almonds gives the topping some extra crunch. 10 to 12 servings

Topping

1½ cups unbleached all purpose flour

½ cup (packed) golden brown sugar

2 teaspoons ground cinnamon

¾ cup (1½ sticks) chilled salted butter, cut into ½-inch cubes

1 cup sliced almonds

Filling

¾ cup sugar

3 tablespoons unbleached all purpose flour

1 tablespoon finely grated lemon peel

1½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

8 small Granny Smith apples (about 4½ pounds), peeled, halved, cored, thinly sliced

1½ teaspoons vanilla extract

¾ teaspoon almond extract

TOPPING: Whisk flour, brown sugar, and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture forms small, moist clumps. Mix in almonds; cover and chill until ready to use.

DO AHEAD: Can be made up to 3 days ahead. Keep chilled.

FILLING: Preheat oven to 350°F. Butter 13×9×2-inch glass baking dish. Whisk sugar, flour, lemon peel, cinnamon, and nutmeg in large bowl. Mix in apples, then vanilla and almond extracts.

Spoon apple filling into prepared baking dish. Sprinkle topping over. Bake until apples are tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes; serve warm.

Apple-Cranberry Crisp with Apple Custard Sauce

The natural pectin from the apples and cranberries in this crisp serves to thicken the fruit juices in the filling—no flour or cornstarch required. Cool the crisp until it is lukewarm to give the juices a chance to thicken slightly before serving. 6 servings

Topping

1 cup unbleached all purpose flour

½ cup old-fashioned oats

½ cup (packed) golden brown sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

Filling

2½ pounds large Granny Smith apples, peeled, cored, cut into ⅓-inch-thick wedges

1 cup fresh or frozen cranberries (unthawed)

⅓ cup sugar

2 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peel

½ teaspoon ground cardamom

¼ teaspoon ground nutmeg

Apple Custard Sauce (see recipe)

TOPPING: Whisk flour, oats, brown sugar, cinnamon, and salt in large bowl. Add butter and rub in with fingertips until moist clumps form.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

FILLING: Preheat oven to 375°F. Butter 10-inch-diameter glass pie dish. Place apples in large bowl. Mix in cranberries, sugar, lemon juice, lemon peel, cardamom, and nutmeg. Transfer fruit mixture to prepared dish, mounding slightly in center.

Sprinkle topping over fruit. Bake until apples are tender, about 45 minutes. Cool on rack until lukewarm, about 20 minutes. Serve with Apple Custard Sauce.

Apple Custard Sauce

A splash of apple juice concentrate gives traditional crème anglaise a new identity. If you like, add a cinnamon stick, a whole clove, and a pinch of nutmeg when cooking the sauce to enhance its fall flavor; strain the spices before cooling the sauce. You could churn the cold sauce in an ice-cream machine to make ice cream, an equally delicious accompaniment. Makes about 2 cups

6 large egg yolks

⅓ cup sugar

1½ cups whole milk (do not use low fat or nonfat)

3 tablespoons frozen apple juice concentrate, thawed

½ teaspoon vanilla extract

Whisk egg yolks and sugar in medium bowl to blend. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Whisk in apple juice concentrate and vanilla. Chill until cold, about 3 hours.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.Technique Tip: Perfect CustardWhen making custard sauce it is crucial to follow three simple rules: Use medium-low heat to cook the sauce gently; stir the sauce constantly so that it cooks evenly and doesn’t overcook on the bottom of the pan; and never allow the sauce to simmer. Egg yolks give crème anglaise its thick, luxurious texture, but if the sauce is hotter than 180°F, the eggs in the custard will scramble. Use a thermometer to gauge the temperature, making sure it stays below 180°F.

Apricot Crisp

Apricots are highly seasonal fruits, so you’ll want to make this crisp in June or July, when they are at their peak; ripe apricots have a fragrant scent and give slightly when pressed. The hazelnuts here should not be toasted or husked. The recipe calls for the topping to be mixed in a stand mixer, but a handheld electric mixer will work just as well. 8 servings

Topping

1 cup old-fashioned oats

¾ cup unbleached all purpose flour

½ cup (packed) golden brown sugar

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

¾ cup chopped hazelnuts

Filling

2½ pounds ripe apricots, halved, pitted, sliced (about 7 cups)

¾ cup sugar

2 tablespoons quick-cooking tapioca

TOPPING: Using stand mixer fitted with paddle attachment, stir oats, flour, brown sugar, and salt in mixing bowl to blend. Add butter and blend until moist clumps form. Mix in hazelnuts.

DO AHEAD: Can be made up to 2 days ahead. Place topping in airtight container and chill.

FILLING: Preheat oven to 400°F. Butter 13-inch oval baking dish. Toss apricots, sugar, and tapioca in large bowl to blend. Let stand 15 minutes, tossing occasionally.

Transfer apricots and accumulated juices to prepared baking dish. Sprinkle topping evenly over apricots. Bake 30 minutes. Reduce heat to 350°F. Bake until topping is golden brown, juices bubble thickly, and apricots are tender when pierced with small sharp knife, about 45 minutes. Let crisp cool 20 minutes.

Spiced Pear-Raspberry Crisp

Pears and raspberries work together beautifully in this easy homespun treat. Not only do their flavors complement each other, but the creamy white pears take on a beautiful color from the raspberries. Make this crisp in the fall, when pears are juicy. Use frozen raspberries that have been picked at the height of summer, then quick-frozen to lock in their flavor and juices. 8 to 10 servings

Topping

¾ cup unbleached all purpose flour

⅔ cup (packed) golden brown sugar

⅓ cup slivered almonds

2 teaspoons finely grated lemon peel

1 teaspoon ground cardamom

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

Filling

½ cup sugar

2 tablespoons unbleached all purpose flour

1 teaspoon ground cardamom

¼ teaspoon ground nutmeg

Pinch of salt

2¼ pounds Bosc pears, peeled, quartered, cored, cut into 1-inch cubes

2 cups frozen raspberries, thawed

1 tablespoon fresh lemon juice

Whipped Cream

½ cup chilled heavy whipping cream

1 teaspoon vanilla extract

1 teaspoon sugar

TOPPING: Place flour, brown sugar, almonds, lemon peel, and cardamom in processor. Using on/off turns, process until nuts are finely chopped. Add butter Using on/off turns, process until moist clumps form.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

FILLING: Position rack in center of oven; preheat to 350°F. Butter 8×8×2-inch glass baking dish. Place dish on rimmed baking sheet. Mix sugar, flour, cardamom, nutmeg, and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to prepared dish.

Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes.

WHIPPED CREAM: Beat cream, vanilla, and sugar in large bowl until soft peaks form. Serve crisp with whipped cream.

Crisp, Cobbler, CrumbleThe familiar trio of homey fruit desserts—crisps, cobblers, and crumbles—have a lot in common: Each is a baked deep-dish dessert that pairs luscious fruit with some kind of sweet pastry topping, without a bottom crust. But subtle differences set them apart:A crisp has a streusel-like topping that becomes crisp when baked. A cobbler traditionally has a biscuit-like topping that resembles cobblestones. A crumble is the British version of a crisp, sometimes with oats added to the topping.

Nectarine and Almond Crisp

This crisp can be assembled in just 20 minutes. It would be luscious topped with whipped cream, ice cream, or lightly sweetened crème fraîche. 8 servings

Topping

¾ cup unbleached all purpose flour

¼ cup (packed) golden brown sugar

¾ teaspoon ground cardamom

½ teaspoon ground ginger

¼ teaspoon salt

2 ounces almond paste (about ⅓ cup), crumbled

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

1½ cups sliced almonds

Filling

2½ to 2¾ pounds nectarines, halved, pitted, each half cut into 4 wedges (about 8 cups)

½ cup apricot preserves

¼ cup (packed) golden brown sugar

1 tablespoon unbleached all purpose flour

½ teaspoon ground cardamom

½ teaspoon ground ginger

TOPPING: Blend flour, brown sugar, cardamom, ginger, and salt in processor. Add almond paste and process until fine crumbs form. Add butter; using on/off turns, process until moist clumps form. Transfer to medium bowl. Mix in almonds.

FILLING: Preheat oven to 400°F. Butter 11×7×2-inch glass baking dish or deep-dish pie dish. Toss nectarines, apricot preserves, brown sugar, flour, cardamom, and ginger in large bowl to coat.

Transfer nectarine filling to prepared dish; sprinkle topping over. Bake crisp until topping is golden, nectarines are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving. Serve crisp warm or at room temperature.

Classic Peach Cobbler

The ultimate down-home summer dessert is wonderfully simple to make. The peaches don’t need to be peeled and the filling is mixed right in the baking dish. The biscuit topping can be prepared in just a few minutes without any special equipment. 8 servings

Filling

4 pounds peaches, halved, pitted, cut into wedges

¾ cup plus 2 tablespoons sugar

¼ cup unbleached all purpose flour

2 tablespoons fresh lemon juice

¼ teaspoon vanilla extract

¼ teaspoon ground cinnamon

Topping

2¼ cups unbleached all purpose flour

6 tablespoons sugar, divided

1 tablespoon baking powder

¾ teaspoon salt

¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes

¼ cup chilled non-hydrogenated solid vegetable shortening, cut into ½-inch pieces

¾ cup plus 2 tablespoons chilled buttermilk

1 large egg, beaten to blend

1 teaspoon vanilla extract

Vanilla ice cream

FILLING: Position rack in center of oven and preheat to 400°F. Mix all ingredients in 13×9×2-inch glass baking dish. Bake 15 minutes (juices will be hot but not bubbling).

TOPPING: Meanwhile, mix flour, 4 tablespoons sugar, baking powder, and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Whisk buttermilk, egg, and vanilla in 2-cup glass measuring cup to blend. Add to flour mixture and stir until soft dough forms.

Remove fruit from oven. Spoon dough over hot filling in 12 mounds, spacing evenly. Sprinkle with remaining 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 40 minutes. Cool on rack at least 15 minutes.

Serve warm with vanilla ice cream.

Individual Plum Cobblers with Hazelnut Topping

This recipe gives everyone his or her own mini cobbler, though you could also make one large cobbler in an 8-inch-square baking dish. Makes 8

Filling

2 to 2¼ pounds red-skinned plums, halved, pitted, each half cut into 4 wedges

⅔ cup sugar

2 tablespoons quick-cooking tapioca

½ teaspoon ground cinnamon

2 tablespoons (¼ stick) chilled unsalted butter, cut into ½-inch cubes

Topping

¾ cup unbleached all purpose flour

2 tablespoons (packed) golden brown sugar

1 teaspoon baking powder

¼ teaspoon salt

3 tablespoons chilled unsalted butter, cut into ½-inch cubes

½ cup hazelnuts, toasted, chopped

½ cup chilled heavy whipping cream

1 tablespoon sugar

Vanilla ice cream

FILLING: Preheat oven to 375°F. Butter eight ⅔-cup soufflé dishes or custard cups. Combine plums, sugar, tapioca, and cinnamon in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Divide among prepared dishes (dishes will be full). Place on rimmed baking sheet. Dot fruit with butter. Bake until plums are tender and fruit bubbles thickly, about 45 minutes. Cool in dishes.

DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

TOPPING: Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, and salt in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Mix in nuts. Gradually add cream, stirring with fork until batter holds together.

Drop large spoonful of batter atop fruit in each dish, dividing equally. Sprinkle with 1 tablespoon sugar.

Bake until biscuit topping is golden, about 25 minutes. Cool at least 15 minutes. Serve warm topped with ice cream.

Peach, Plum, and Blackberry Cobbler

Classic, homey cobblers feature biscuits baked right on top of the fruit. This one—bursting with summer fruits and topped with warm, tender biscuits and a spiced streusel—would be a great addition to a picnic or barbecue. Quick-cooking tapioca thickens the fruit juices in the cobbler to form a glossy sauce (it works well in pies and crisps, too); it’s found in the baking aisle of most supermarkets. Don’t use regular tapioca pearls, which are much larger and won’t soften and dissolve properly. For tips on peeling peaches, see page 35. 6 servings

Filling

6 peaches, peeled, halved, pitted, sliced

2 red plums, halved, pitted, sliced

1 ½-pint container fresh blackberries or 1½ cups frozen blackberries (do not thaw)

⅔ cup sugar

3 tablespoons quick-cooking tapioca

Biscuits

¾ cup unbleached all purpose flour

1 tablespoon sugar

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon finely grated lemon peel

3 tablespoons chilled unsalted butter, cut into ½-inch cubes

6 tablespoons chilled heavy whipping cream

Topping

3 tablespoons (packed) golden brown sugar

2 tablespoons unbleached all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground gingerPinch of ground cloves

2 tablespoons (¼ stick) chilled unsalted butter, cut into ½-inch cubes

Sweetened whipped cream

FILLING: Preheat oven to 400°F. Place peaches, plums, blackberries, sugar, and tapioca in 8×8×2-inch glass baking dish; toss to coat. Bake until fruit is tender and juices are bubbling thickly, about 50 minutes. Cool 10 minutes.

BISCUITS: Meanwhile, whisk flour, sugar, baking powder, and salt in medium bowl. Add lemon peel and butter; using fingertips, rub in until mixture resembles coarse meal. Add cream; stir until moist clumps form. Gather dough into ball. Using floured hands, pat out dough on floured surface to 6-inch square; cut into 6 equal rectangles.

TOPPING: Mix brown sugar, flour, cinnamon, ginger, and cloves in small bowl. Add butter; using fingertips, rub in until moist clumps form.

Place dough rectangles atop hot cobbler. Sprinkle topping over. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with whipped cream.

Cherry-Lime Cobbler with Vanilla-Crème Fraîche Biscuits

In this cobbler, the biscuits are baked separately and placed on the filling just before serving. You can also split the biscuits as you would shortcakes and top the biscuit halves with the filling. 6 servings

Filling

½ cup (packed) golden brown sugar

4 teaspoons cornstarch Pinch of salt

½ cup water

6 cups whole pitted Bing cherries or other dark sweet cherries (from about 2¾ pounds unpitted cherries)

1 tablespoon fresh lime juice

¾ teaspoon finely grated lime peel

Biscuits

1¾ cups unbleached all purpose flour

¼ cup plus 1 tablespoon sugar

1 tablespoon baking powder

¼ teaspoon salt

1 cup crème fraîche or sour cream

1½ teaspoons vanilla paste or 2 teaspoons vanilla extract

¼ teaspoon finely grated lime peelMilk

FILLING: Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Whisk brown sugar, cornstarch, and salt in large ovenproof skillet. Add ½ cup water and stir over medium heat until sugar and cornstarch dissolve. Add cherries; increase heat to medium-high and bring to boil, scraping sides of skillet and stirring frequently. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel.

BISCUITS: Whisk flour, ¼ cup sugar, baking powder, and salt in medium bowl. Whisk crème fraîche, vanilla, and lime peel in small bowl. Add crème fraîche mixture to dry ingredients; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to ½-inch thickness. Using 3-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out dough rounds. Gather dough scraps together; pat out to ½-inch thickness and cut out more rounds for 6 biscuits total. Transfer rounds to rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.

Place skillet with cherries in bottom third of oven; place baking sheet with biscuits in top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 minutes.

Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.

Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits

Dried blueberries and apple juice add understated sweetness to the filling. If you have a sweet tooth, increase the sugar by 1 or 2 tablespoons. Medium-grind stone-ground cornmeal adds an appetizing texture to the biscuits. It can be found at many supermarkets and at natural foods stores. 8 to 10 servings

Biscuits

1 cup unbleached all purpose flour

⅔ cup medium-grind stone-ground cornmeal

¼ cup plus 3 tablespoons sugar

2 teaspoons baking powder

½ teaspoon coarse kosher salt

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes, plus 3 tablespoons unsalted butter, melted

⅔ cup chilled heavy whipping cream

Filling

6 pounds firm but ripe Seckel, Taylor’s Gold, or Bosc pears, peeled, cored, cut into ½- to ¾-inch pieces (about 12 cups)

1 cup apple juice

¼ cup fresh lemon juice

3 tablespoons cornstarch

1 teaspoon (scant) coarse kosher salt

½ teaspoon freshly grated nutmeg

2 tablespoons (¼ stick) chilled unsalted butter, diced

1½ cups dried wild blueberries

Vanilla ice cream

BISCUITS: Whisk flour, cornmeal, ¼ cup sugar, baking powder, and coarse salt in large bowl. Add chilled butter; rub in with fingertips until mixture resembles coarse meal. Add cream; stir just until moistened. Gather dough together; form into 8-inch-long log. Cut log crosswise into eight 1-inch-thick rounds. Spread remaining 3 tablespoons sugar on plate. Dip 1 cut side of each biscuit into melted butter, then dip buttered side in sugar. Place biscuits, sugared side up, on platter; sprinkle any remaining sugar over top. Cover and chill.

FILLING: Preheat oven to 375°F. Butter 13×9×2-inch glass baking dish. Place pears, apple juice, lemon juice, cornstarch, coarse salt, and nutmeg in large bowl; toss to coat. Let stand 10 minutes, tossing occasionally.

Transfer pear filling to prepared dish. Dot with diced butter. Cover dish with foil. Bake until pears are almost tender, about 50 minutes. Remove dish from oven; stir dried blueberries into pear filling. Place biscuits atop filling. Continue to bake cobbler uncovered until filling is bubbling thickly, biscuits are pale golden, and tester inserted into biscuits comes out clean, about 35 minutes longer (biscuits may look cracked). Cool 30 minutes. Serve warm with ice cream.

Blackberry Cobblers with Ginger-Cardamom Biscuits

Cardamom lends exotic intrigue to this classic American summer dessert. This recipe can be prepared as one big cobbler, using a 13×9-inch oval baking dish or a 2-quart baking dish and arranging the biscuits over the filling. Makes 6

Filling

6 cups blackberries

¾ cup sugar

¼ cup unbleached all purpose flour

2 tablespoons fresh lemon juice

Biscuits

1½ cups unbleached all purpose flour

4 tablespoons sugar, divided

2 teaspoons baking powder

1 teaspoon ground cardamom

½ teaspoon salt

1 3-inch piece vanilla bean, split lengthwise

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

⅔ cup chilled heavy whipping cream

2 tablespoons finely grated peeled fresh gingerAdditional heavy whipping cream

FILLING: Preheat oven to 350°F. Butter six 1¼ -cup ramekins, custard cups, or baking dishes. Toss blackberries, sugar, flour, and lemon juice in large bowl to blend. Let stand while preparing biscuits, tossing occasionally.

BISCUITS: Whisk flour, 3 tablespoons sugar, baking powder, cardamom, and salt in another large bowl. Using small sharp knife, scrape seeds from vanilla bean into flour mixture (reserve bean for another use). Add butter; using fingertips, rub in until coarse meal forms. Stir ⅔ cup cream and ginger in glass measuring cup to blend. Pour cream mixture over flour mixture and stir with fork just until dough forms. Gather dough into ball; transfer to lightly floured work surface. Pat out dough to ⅓-inch-thick round. Using floured 3-inch-diameter cutter, cut out rounds for biscuits. Gather dough scraps; press out to ⅓-inch thickness and cut out additional rounds for 6 biscuits total.

Spoon filling into prepared dishes, dividing evenly. Top each with a biscuit. Brush biscuits lightly with cream; sprinkle each with ½ teaspoon sugar. Place cobblers on rimmed baking sheet and bake until filling bubbles thickly, tester inserted into center of biscuits comes out clean, and tops of biscuits are golden brown and firm all over, about 45 minutes. Cool 10 minutes and serve.

Pear and Maple Crumble

This easy crumble is sure to become a staple in your fall and winter dessert lineup: You just toss it together and it yields seemingly magical results. Sweet, floral Anjou pears are ideal for the filling, but Bartlett pears would be fine as a substitute. Typically, crumbles are served with vanilla ice cream or whipped cream, but in this case, the subtle tang of sour cream perfectly balances the sweetness of the brown sugar in the topping and the pure maple syrup in the filling. 6 to 8 servings

Topping

1 cup unbleached all purpose flour

1 cup walnuts

⅔ cup (packed) golden brown sugar

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

Filling

3½ pounds firm but ripe Anjou pears, peeled, quartered, cored, cut into ½-inch cubes

⅔ cup pure maple syrup

½ cup raisins

2 tablespoons unbleached all purpose flour

2 tablespoons fresh lemon juice

1 tablespoon finely chopped crystallized ginger

Sour cream

TOPPING: Combine flour, walnuts, brown sugar, and butter in processor. Using on/off turns, process until walnuts are coarsely chopped and small moist clumps form. Transfer topping to medium bowl. Cover and chill until firm, about 1 hour.

FILLING: Position rack in center of oven and preheat to 350°F. Place pears, maple syrup, raisins, flour, lemon juice, and ginger in large bowl; toss to coat. Let stand 15 minutes, tossing occasionally.

Transfer pear mixture to 13×9×2-inch baking dish; sprinkle topping over. Bake crumble until pears are tender, juices bubble thickly, and topping is golden and crisp, about 30 minutes. Let stand at least 10 minutes. Serve warm with sour cream.

Individual Rhubarb and Orange Crumbles

Crumbles are traditional English desserts that have a sweet, streusel-like topping over a warm, bubbling mixture of sweetened fruit. They can be prepared with almost any fruit, but this springtime rendition features rhubarb accented with orange zest and juice and includes almonds in the topping for extra crunch. Makes 6

Topping

⅔ cup whole wheat flour

½ cup whole almonds

5 tablespoons sugar

5 tablespoons (packed) golden brown sugar

7 tablespoons chilled unsalted butter, cut into ½-inch cubes

⅔ cup chopped toasted almonds

Filling

8 cups ½-inch pieces trimmed fresh rhubarb (about 2 pounds)

½ cup orange juice

6 tablespoons sugar, divided

1 tablespoon finely grated orange peel

1 tablespoon unbleached all purpose flour

Vanilla ice cream or sweetened whipped cream

TOPPING: Combine flour, whole almonds, and both sugars in processor. Using on/off turns, blend mixture until almonds are finely ground. Add butter; using on/off turns, process until moist clumps form. Transfer to medium bowl. Mix in chopped toasted almonds.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

FILLING: Preheat oven to 400°F. Combine rhubarb, orange juice, 5 tablespoons sugar, and orange peel in heavy large saucepan. Bring to simmer over medium heat. Cook until rhubarb is tender but still intact, stirring occasionally, about 10 minutes. Using slotted spoon, transfer rhubarb to large bowl, leaving excess juices in saucepan. Blend flour and remaining 1 tablespoon sugar in small bowl; whisk into juices in saucepan. Stir over medium-low heat until mixture boils and thickens, about 1 minute. Return rhubarb to saucepan; toss to coat. Divide warm rhubarb mixture evenly among six 1¼-cup custard cups.

Sprinkle topping over filling in each cup, dividing equally. Bake crumbles until topping is deep golden brown, about 20 minutes. Cool on rack 15 minutes. Serve warm with ice cream or sweetened whipped cream.

Sweet-Cherry Clafouti

Cherry clafouti is a classic French country fruit-filled dessert. The texture of the filling is dense, a cross between a custard and a cake. 8 servings

1 cup sugar, divided

½ cup chilled mascarpone cheese or crème fraîche

½ cup heavy whipping cream, divided

2 tablespoons kirsch (clear cherry brandy), divided

1 pound frozen pitted sweet cherries, thawed

3 large eggs

1 vanilla bean, split lengthwise

¾ cup sour cream

½ cup whole milk

6 tablespoons unbleached all purpose flour

Using electric mixer, beat 2 tablespoons sugar, mascarpone, ¼ cup cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.

Preheat oven to 375°F. Butter 10-inch-diameter glass pie dish; sprinkle with 1 tablespoon sugar to coat. Place cherries in single layer in dish. Place eggs and ¾ cup sugar in large bowl. Scrape in seeds from vanilla bean; reserve bean for another use. Whisk until blended and frothy. Whisk in sour cream, milk, remaining ¼ cup cream, and remaining 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar.

Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve clafouti warm or at room temperature with mascarpone topping.Market Tip: Rhubarb …… is actually a vegetable, but it’s usually treated like a fruit and eaten in desserts. At the market, look for thin, deep-red stalks with just a tinge of green. They’ll give the most colorful, tender, and tasty results. Avoid the leaves, which are toxic.

Pear Clafouti

Cherries are traditionally used to make clafouti, but when pears make their debut in the autumn, they are the perfect seasonal stand-in. 8 servings

5 tablespoons unsalted butter, melted, divided

4 Anjou pears (about 1¾ pounds), peeled, halved, cored, cut crosswise into thin slices

4 large eggs

1 cup whole milk

½ cup sugar

6 tablespoons unbleached all purpose flour

2 tablespoons brandy

1 teaspoon finely grated lemon peel

1 teaspoon vanilla extract

¼ teaspoon salt

Preheat oven to 325°F. Generously butter 10-inch-diameter glass pie dish. Heat 1 tablespoon melted butter in heavy large skillet over medium-high heat. Add pears and saute until soft and beginning to brown, about 8 minutes. Cool pears in skillet.

Blend eggs, milk, sugar, flour, brandy, lemon peel, vanilla, and salt in blender until batter is smooth. Add remaining 4 tablespoons melted butter and blend to combine. Arrange pears in prepared dish. Pour batter over.

Bake clafouti until set and puffed and brown on top, about 55 minutes. Cool at least 15 minutes. Serve clafouti warm or at room temperature.

Brandied Plum Clafoutis

These warm, pudding-like individual desserts are perfect for those last-of-the-season plums. If you like, sift some powdered sugar over the clafoutis before serving. Makes 6

4 tablespoons (½ stick) salted butter, melted, divided

1½ pounds plums, pitted; 1 plum sliced thinly, the rest cut into ½-inch cubes

7 tablespoons plus ½ cup sugar, divided

4 tablespoons brandy, divided

¼ cup thawed frozen orange juice concentrate

½ cup (about) heavy whipping cream

3 tablespoons unbleached all purpose flour

2 large eggs

Preheat oven to 375°F. Brush six 5-inch-diameter, 1-inch-deep ramekins with 1 tablespoon melted butter; place ramekins on rimmed baking sheet. Cook cubed plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.

Using slotted spoon, divide cubed plum mixture among prepared ramekins. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure ¾ cup total.

Whisk ½ cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plum mixture in ramekins. Top with plum slices; sprinkle with remaining 1 tablespoon sugar, dividing equally.

Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.

Strawberry Shortcakes with White Chocolate Mousse

Two simple twists—adding white chocolate to whipped cream and bittersweet chocolate to shortcakes—spruce up the classic strawberry dessert. Macerating the strawberries (tossing them with sugar and Grand Marnier and letting them marinate) draws out their flavorful juices, so be sure to give the process plenty of time. Makes 6

Cakes

1½ cups unbleached all purpose flour

3 tablespoons plus 1 teaspoon sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

½ cup plus 1 tablespoon chilled buttermilk

3 ounces bittersweet or semisweet chocolate, chopped

Fruit and Topping

2 1-pint containers strawberries, hulled, quartered

¼ cup sugar

1 tablespoon Grand Marnier or other orange liqueur

White Chocolate Mousse (see recipe)

CAKES: Preheat oven to 425°F. Line baking sheet with parchment paper. Blend flour, 3 tablespoons sugar, baking powder, baking soda, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add ½ cup buttermilk; process until moist clumps form. Add chopped chocolate; using on/off turns, process just to evenly distribute.

Turn dough out onto lightly floured work surface. Dust dough lightly with flour; gently press to ½-inch thickness. Using 3¼-inch-diameter cutter, cut out rounds for shortcakes. Gather dough scraps and press to ½-inch thickness; cut out additional rounds for 6 shortcakes total. Transfer cakes to prepared baking sheet. Brush cakes with remaining 1 tablespoon buttermilk. Sprinkle with remaining 1 teaspoon sugar.

Bake cakes until golden and tester inserted into centers comes out clean, about 15 minutes. Transfer to rack and cool.

DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

FRUIT AND TOPPING: Toss strawberries, sugar, and Grand Marnier in large bowl. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.

Using serrated knife, cut cakes horizontally in half. Place 1 cake bottom on each of 6 plates. Spoon ⅓ cup White Chocolate Mousse over each. Spoon some of strawberry topping over, then cover each with cake top. Spoon dollops of mousse over shortcakes, then spoon more strawberry topping over each and serve.

White Chocolate Mousse

There are just two ingredients in this mousse, and two keys to creating its ethereal fluffy texture: First, the chocolate mixture has to be cool before it’s folded into the whipped cream; if it’s too warm, the heat will deflate the cream’s foamy texture. Second, the mousse needs time to chill; the chocolate thickens the cream and locks in the airy foam. The mousse would also be delicious served with fresh berries or sandwiched between chocolate wafer cookies. Makes about 4 cups

8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

1⅔ cups chilled heavy whipping cream, divided

Stir white chocolate and ⅔ cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl. Let stand until mixture is cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup chilled cream in medium bowl until firm peaks form. Fold whipped cream into cool chocolate mixture in 2 additions. Cover and chill mousse at least 2 hours.

DO AHEAD: Can be made 1 day ahead. Keep chilled.

Lemon-Blueberry Shortcakes

Lemon juice and fresh blueberries make this a lovely summery dessert, but it can be prepared at any time of year with frozen blueberries. The lemon cream is ultra-simple to make. Makes 6

Berry Compote

7 cups wild blueberries or regular blueberries, or 16 ounces frozen wild blueberries or regular blueberries (do not thaw)

⅓ cup sugar

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

Lemon Cream

¼ cup fresh lemon juice

¼ cup sugar

2 large egg yolks

1 cup chilled heavy whipping cream

Cakes

⅓ cup sugar

1 tablespoon finely grated lemon peel

1½ cups unbleached all purpose flour

2 teaspoons baking powder

½ teaspoon salt

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

⅓ cup plus 1 tablespoon chilled heavy whipping cream

2 tablespoons fresh lemon juice

BERRY COMPOTE: Cook blueberries, sugar, cornstarch, and lemon juice in heavy large saucepan over medium heat, stirring occasionally, until mixture thickens and bubbles, about 10 minutes. Continue to cook 1 minute, stirring constantly. Cool.

LEMON CREAM: Whisk lemon juice, sugar, and egg yolks in heavy small saucepan over medium-high heat until mixture is thick and creamy, about 2 minutes. Transfer lemon curd to bowl and set aside to cool completely.

DO AHEAD: Berry compote and lemon curd can be made 2 days ahead. Cover separately and chill.

Whip cream in large bowl until stiff peaks form. Fold half of cream into lemon curd to lighten; fold in remaining cream. Cover and chill lemon cream until ready to assemble shortcakes.

CAKES: Preheat oven to 400°F. Place sugar and lemon peel in large bowl. Press with back of spoon to release oils from peel. Reserve 2 tablespoons lemon sugar in small bowl. Add flour, baking powder, and salt to lemon sugar in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix ⅓ cup cream and lemon juice in small bowl. Pour cream mixture over flour mixture and stir with fork to form dough. Gather dough into ball; press out to 1-inch thickness on lightly floured surface. Using 2½-inch-diameter cutter, cut out rounds. Gather dough scraps; press out to 1-inch thickness and cut out additional rounds to form 6 shortcakes total. Transfer cake rounds to heavy baking sheet.

Brush cake tops with remaining 1 tablespoon cream and sprinkle with reserved lemon sugar. Bake shortcakes until just golden brown, about 15 minutes. Cool slightly. Using serrated knife, cut warm or room-temperature shortcakes in half horizontally. Place bottom halves, cut side up, on each of 6 plates. Top cake halves with berry compote and lemon cream. Cover with cake tops and serve.

Peach Melba Shortcakes

Legendary French chef Auguste Escoffier created the classic peach Melba—vanilla ice cream topped with poached peaches and raspberry sauce—to honor Australian soprano Dame Nellie Melba. In this updated version, peaches and raspberries are layered between airy sponge cakes, and whipped cream replaces the ice cream. (You could also try it with nectarines and blackberries.) The tartlet pans used in this recipe can be found at cookware stores. If you don’t have them, you can use mini cheesecake pans or make one large shortcake in an 8-inch-diameter tart pan and then cut the cake into wedges. Makes 6

CakesMelted butter

½ cup (1 stick) unsalted butter, room temperature

½ cup sugar

2 large eggs

1 teaspoon vanilla extract

1¼ cups cake flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup buttermilk

Sauce and Topping

1 12-ounce package frozen raspberries, thawed

¼ cup sugar

4 large peaches, peeled, halved, pitted, sliced

1 ½-pint container raspberries

6 tablespoons sugar, divided

1½ cups chilled heavy whipping cream

2 teaspoons vanilla extractPowdered sugar

CAKES: Preheat oven to 350°F. Brush six 4-inch-diameter tartlet pans with 1⅛-inch-high sides and removable bottoms with melted butter. Place pans on rimmed baking sheet. Using electric mixer, beat butter and sugar in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, baking powder, baking soda, and salt over mixture in bowl. Beat until almost blended, then add buttermilk and beat just until combined. Divide batter among prepared pans (about scant ½ cup each).

Bake cakes until golden and tester inserted into centers comes out clean, about 25 minutes. Transfer pans to rack; cool 5 minutes. Push up bottoms of pans to release cakes. Cool cakes on rack.

DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

SAUCE AND TOPPING: Puree raspberries in processor. Strain into medium bowl, pressing on solids to release sauce. Discard solids in strainer. Stir sugar into raspberry puree.

DO AHEAD: Berry sauce can be made 1 day ahead. Cover and chill.

Combine peaches, fresh raspberries, and 4 tablespoons sugar in medium bowl; toss to coat. Let stand until juices form, about 30 minutes. Beat cream, vanilla, and remaining 2 tablespoons sugar in medium bowl until peaks form.

Using serrated knife, cut cakes in half horizontally. Lightly sift powdered sugar over cake tops. Place 1 cake bottom on each of 6 plates. Gently toss fruit mixture. Top each cake bottom with fruit mixture, dividing equally. Spoon whipped cream atop each, then cover with cake tops. Spoon raspberry sauce around shortcakes and serve.

Shortcake TipsThe ideal shortcakes are flaky, tender, and fluffy. Here’s how to achieve that state of shortcake perfection.FLAKY: Use very cold butter or shortening and chilled liquid, such as milk, cream, or buttermilk. Gently mix the butter or shortening with the flour just until the mixture resembles coarse meal and pea-size pieces of butter or shortening are visible—the water in the butter (plus water in the dough) releases steam during baking, which lifts the dough and makes the shortcakes flaky.TENDER: Use a gentle hand when mixing liquid into the dough. Once it begins to clump together, pat the dough out (don’t worry if it doesn’t look perfectly smooth); never knead shortcake dough as you would bread dough.FLUFFY: When cutting shortcakes with a biscuit cutter, press the cutter through the dough without twisting it; twisting seals the edges and prevents the shortcakes from rising. Alternately, use a very sharp knife to cut out squares or triangles.

Oatmeal Shortcakes with Spiced Plums

A handful of oats adds texture to decadent shortcakes. The key to making the delicate, tender cakes is to handle the dough as little as possible; once the milk is added, stir gently just until the dry ingredients are moistened and come together as a dough. Makes 6

Cakes

2 cups unbleached all purpose flour

½ cup old-fashioned oats

½ cup (packed) golden brown sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

⅔ cup whole milk

2 teaspoons sugar

Plums

1 pound firm but ripe plums (about 6), halved, pitted, each half cut into 4 wedges

⅓ cup sugar

2 teaspoons fresh lemon juice

½ teaspoon ground ginger

⅛ teaspoon ground cinnamon

2 tablespoons (¼ stick) unsalted butter

¾ cup chilled heavy whipping cream

2 tablespoons powdered sugar

CAKES: Preheat oven to 425°F. Line large baking sheet with parchment paper. Whisk flour, oats, brown sugar, baking powder, and salt in large bowl. Add butter; using fingertips, rub in until mixture resembles coarse meal. Add milk; stir just until dough forms.

Divide dough into 6 equal portions; form six 2½-inch-diameter biscuits. Place biscuits on prepared baking sheet, spacing 3 inches apart. Sprinkle with 2 teaspoons sugar. Bake biscuits until golden and tester inserted into centers comes out clean, about 20 minutes. Transfer to rack.

DO AHEAD: Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.

PLUMS: Combine plums, sugar, lemon juice, ginger, and cinnamon in heavy medium saucepan. Cook over medium heat until plums release their juices but are still firm, stirring occasionally, about 4 minutes. Add butter; stir until melted. Cool slightly.

Using electric mixer, beat cream and powdered sugar in large bowl until peaks form. Using serrated knife, slice off top ⅓ of biscuits. Transfer biscuit bottoms to each of 6 plates. Spoon half of plum mixture over biscuits. Spoon whipped cream atop plum mixture. Spoon remaining plum mixture atop cream, dividing equally. Place biscuit tops over and serve immediately.

Pear-Cornmeal Shortcakes with Oven-Roasted Pears

Traditionally, shortcakes are filled with sweetened, uncooked fresh fruit, so the oven-roasted pears and cranberries in this recipe break some rules. If you don’t have a 2¾-inch-diameter biscuit cutter, use a sharp knife to cut out six square shortcakes. Makes 6

Pears

4 firm but ripe Anjou or Bosc pears (about 1¾ pounds), peeled, halved, cored, each half cut into 6 wedges

½ cup apricot preserves

6 tablespoons (packed) dark brown sugar

2 tablespoons fresh lemon juice

1½ tablespoons water

½ teaspoon ground cinnamon

¾ cup fresh or frozen cranberries (do not thaw)

Cakes

1¼ cups unbleached all purpose flour

½ cup yellow cornmeal

3 tablespoons sugar

1¼ teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

6 tablespoons chilled buttermilk

1 large egg, beaten to blend

Whipped Cream

1¼ cups chilled heavy whipping cream

¼ cup powdered sugar

PEARS: Preheat oven to 400°F. Combine pears, preserves, sugar, lemon juice, 1½ tablespoons water, and cinnamon in 13×9×2-inch glass baking dish; toss to coat. Cover dish with foil and roast until pears are tender, stirring occasionally, about 40 minutes. Uncover. Mix in cranberries and continue baking until cranberries are tender but still hold their shape, about 15 minutes. Cool. Maintain oven temperature.

CAKES: Line baking sheet with parchment paper. Blend flour, cornmeal, sugar, baking powder, salt, and baking soda in processor. Add butter; using on/off turns, blend until butter is cut into pea-size pieces. Add buttermilk; using on/off turns, blend until moist clumps form. Pat out dough on floured surface to scant ¾-inch thickness. Using 2¾-inch-diameter cutter, cut out 4 rounds. Gather dough scraps; pat out to scant ¾-inch thickness. Cut out 2 more rounds.

Arrange rounds on prepared sheet; brush with beaten egg. Bake until golden brown and tester inserted into centers comes out clean, about 15 minutes.

WHIPPED CREAM: Beat cream and powdered sugar in medium bowl until peaks form.

Using serrated knife, cut cakes horizontally in half. Place bottoms on each of 6 plates. Top with pear mixture. Spoon whipped cream over, cover with cake tops, and serve.

More to TryThe cornmeal adds good texture to the shortcakes—they’re like rich, fluffy cornbread biscuits with a bit of crunch, and would be delicious with just butter and honey. The roasted pear mixture can stand equally well on its own; try it warm with vanilla ice cream.

Floating Islands with Lemon-Scented Custard Sauce and Raspberries

In the classic French dessert, the “sea” is a lovely vanilla custard sauce and the “islands” are soft, poached meringues. Here, the meringues are baked, forming a light crust for added texture and delicate, golden wisps of color. The traditional vanilla sauce is dressed up with a little lemon and the dessert is garnished with fresh raspberries. 6 servings

Sauce

1 cup heavy whipping cream

½ cup whole milk

6 large egg yolks

⅓ cup sugar

3 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peel

Meringues

½ cup egg whites (about 4 large), room temperature Pinch of salt

⅔ cup sugar

6 paper-thin lemon slices

2 6-ounce containers fresh raspberries

SAUCE: Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2 minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into another medium bowl. Stir in lemon juice and lemon peel. Cool slightly, then chill uncovered until cold.

DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

MERINGUES: Preheat oven to 350°F. Generously butter six ¾-cup soufflé dishes, then sprinkle with sugar. Place dishes on baking sheet. Using electric mixer, beat egg whites with salt in large bowl until soft peaks form. Gradually beat in ⅔ cup sugar. Continue beating until meringue is stiff and glossy; divide among prepared soufflé dishes, mounding slightly.

Bake until meringues puff and begin to brown slightly on top and tester inserted into centers comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes.

DO AHEAD: Can be made 3 hours ahead. Let stand at room temperature (meringues will deflate).

Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edges of meringues to loosen, if necessary. Invert meringues, then turn top side up and place atop sauce. Garnish with lemon slices and sprinkle with raspberries.

Spiced Plum Pavlovas

Plums spiced with cardamom give these individual Pavlovas a nice spin. Crème fraîche is available at most supermarkets and is easy to find at specialty food stores, but if you prefer to make your own, see page 36. Makes 6

Plums

1½ pounds plums, halved, pitted, cut into ¼-inch-thick slices

½ cup sugar

1 tablespoon fresh lemon juice

½ teaspoon ground cardamom

Meringues

4 large egg whites, room temperature

¼ teaspoon cream of tartar

1 cup sugar

2 teaspoons cornstarch

½ teaspoon apple cider vinegar

½ teaspoon vanilla extract

¼ teaspoon ground cardamom

Topping

1½ cups chilled crème fraîche

2 tablespoons sugar

The Pavlova StoryBoth New Zealand and Australia claim to have created this whimsical dessert, and there are definitive reports from both countries claiming their right to its birth. At least there’s one thing they can agree upon: The Pavlova was created to honor the Russian ballerina Anna Pavlova. She so impressed both places when she toured in the 1920s that pastry chefs in both countries tried to create a dessert to symbolize her grace and beauty. A giant cream-filled meringue topped with fruit ultimately won the honor.

PLUMS: Combine all ingredients in large skillet; toss to coat. Cover and cook over medium-high heat until sugar dissolves, stirring occasionally, about 5 minutes. Uncover and cook until plums are tender but still hold shape, stirring occasionally, about 3 minutes longer. Cool to room temperature.

DO AHEAD: Can be made 1 day ahead. Transfer plums to medium bowl. Cover and chill.

MERINGUES: Preheat oven to 350°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl 1 minute. Add cream of tartar. Continue to beat until soft peaks form. Gradually add sugar, beating until whites are thick and resemble marshmallow crème, about 5 minutes. Beat in cornstarch, vinegar, vanilla, and cardamom. Drop meringue onto prepared sheet in 6 mounds, spacing 3 inches apart. Using back of spoon, make depression in center of each.

Place meringues in oven. Immediately reduce oven temperature to 250°F Bake until meringues are dry outside (but centers remain soft), a pale straw color, and lift easily from parchment, about 50 minutes. Cool on sheet on rack.

DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

TOPPING: Beat crème fraîche and sugar in medium bowl until peaks form. Chill up to 2 hours.

Place meringues on each of 6 plates. Spoon plum mixture into center depression of each meringue. Spoon topping and any plum juices over and serve.

Coconut Pavlova with Chocolate Mousse and Bananas

Chewy coconut meringue is topped with a rich chocolate mousse and sliced bananas in this fun twist on the classic Pavlova. Slice the bananas just before serving to prevent browning. 8 to 10 servings

Meringue

2 cups sweetened flaked coconut, divided

6 large egg whites, room temperature

1½ teaspoons cornstarch

1 teaspoon apple cider vinegar

½ teaspoon vanilla extract

¼ teaspoon salt

1½ cups sugar

4 tablespoons boiling water

Mousse

2 large eggs, separated, room temperature

4 tablespoons sugar, divided

2 tablespoons (¼ stick) unsalted butter, cut into small pieces, room temperature

2 tablespoons water

1 tablespoon dark rum

4 ounces bittersweet or semisweet chocolate chips (about ⅔ cup)

2 bananas, peeled, cut into ¼-inch-thick rounds

¾ cup chilled heavy whipping cream

MERINGUE: Position rack in center of oven and preheat to 350°F. Spread 1½ cups coconut on large rimmed baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.