Fruit

A chocolaty, coffee-cake-like treat that would be terrific for dessert, afternoon tea, or brunch.

Chop your favorite nuts and dried fruit to fill this tart. If desired, use toasted coconut or chopped crystallized ginger instead of toffee bits for the garnish.

Kids like the sweet-salty combination of the jam, Parmesan, and prosciutto.

These individual desserts feature layers of tender spiced chiffon muffins; a mix of caramelized apples, pears, and cranberries; and a rich custard laced with apple brandy. To show off the pretty layers, assemble the trifles in clear bowls or dessert glasses. Enjoy the extra muffin for breakfast the next day.

Pear nectar gives the sauce a sweet, luscious finish.

This homey dessert gets its name from its lack of structure, which causes it to slump on the plate. Slumps are also known as grunts, a name that may describe the sound berries make as they cook. No matter which name you use, this old-fashioned treat is usually made of cooked fruit with a biscuit topping. Here, dried figs, apricots, tart cherries, and raisins make up the filling. The light, airy biscuits are similar to dumplings.

A tagine is a Moroccan stew. In this version, tender beef meatballs are braised with vegetables, then served over herbed couscous.

The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home. History: The Almond Joy was invented in 1946 by the Peter Paul Candy Manufacturing Company in Connecticut. The Mounds bar was the original version of the candy, premiering in 1921. Peter Paul used the unusual strategy of creating two very similar candies and advertising them as competing versions, encouraging consumers to pick a favorite. This tactic worked: Almond Joy and Mounds became two of the best-selling candies in the 1920s. Serving Suggestions: Trick-or-treaters will be delighted to find these candies in the Halloween candy bag. Wrap them in foil or place them in candy cups. Candy-Making Notes: You can eliminate the almonds and cover the coconut centers with dark chocolate. Better yet, make both versions and give your guests a pleasant dilemna of which to choose.

Cinnamon and banana liqueur give this version of the iconic dessert lots of bold flavor.

As you knead the dough for this Mardi Gras cake, watch for it to begin to pull away from the sides of the mixing bowl. If that doesn't happen (because the moisture content in flour fluctuates with the humidity), add a spoonful or two more flour.

Guests won't leaf these alone! A yogurt dressing and plenty of produce keep the tangy mouthfuls light.

Savor these morsels with benefits: Each has nearly 20 percent of your calcium RDA.

One cute cocktail contains only 7 grams of sugar—including the candy cane. Sip and stay sleek!

In the early 1990s we hired a chef who loved to bake, and he came up with this pie. It became an instant classic. The fruit is only lightly sweetened, and its tartness combined with the sugar-crumb topping is a perfect pairing. Served warm with vanilla ice cream, it's heavenly. If you use frozen berries, increase them by 1/2 cup each and defrost slightly before tossing with the other ingredients.

Orange-flavored liqueur and orange peel add a citrusy note to this very tender cake. Candied blood oranges keep the citrus theme going—and make for a lovely garnish.