Fruit

A chocolate-dipped frozen banana meets an ice cream sandwich.

The decadent chocolate-dipped ice cream cones are easy—and a lot offun—to make at home.

Hoisin adds a bit of rich, sweet flavor to this corn.

The rich and tender biscuits would also be great with plums or blackberries. Rinse and wipe off any fuzz from peaches before using.

These confections combine melted chocolate, berries, and bits of toffee. Serve them with your after-dinner coffee or give them as a gift. (Keep refrigerated; let stand 30 minutes before serving.)

To intensify the flavor of the compote, Jeanne cooks the plums with their pits. Any leftover compote would be delicious spooned over vanilla ice cream.

We've added an editor's note about broiling the chicken rather than grilling it. If you use regular skewers without decorations, feel free to skewer the chicken before you place it on the grill.

You thought chocolate was good? Try chocolate with cherries and pistachios. Heaven!

<p>Who knew that making your own fruit spread could be so easy and so delicious? I promise this recipe will not disappoint. And it's a perfect complement to the <epi:recipeLink ="350666">Perfect Crostini</epi:recipeLink.</p>

In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.

Trim the tops and tails of the beets to 1 inch.

We had to forgo apple pie for this quick menu, but this deconstructed take is just as satisfying and very sophisticated.

When steeped overnight in a grappa syrup, dried fruits plump up with juices that infuse a moist, cakey almond filling in a golden crust.

Folding fruit into guacamole is an inspired tradition in Mexican cooking. Tropical mangoes are a natural pairing, their silky flesh adding a subtle tartness to creamy avocado. To herald the holiday season, pomegranate seeds flash bright red against the guacamole's cilantro-flecked green. Head over here for our guide to how to cut a pomegranate.

Opposites attract in this colorful alternative to green salad. Ingredients with two completely different textures—juicy clementines and crunchy jicama—marry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool.