Fruit

In this nod to chef André Soltner, who opened New York City's Lutèce in 1961, we've streamlined his once modern take on duck à l’orange. Duck breasts, roasted and then broiled until golden-crisp on top, end up perfectly medium-rare. To cut the meat's richness, we add a splash of raspberry vinegar and fresh berries to the pan sauce.

Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish.

Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from the cup. Yogurt gives the almond-infused cream a little tang, and peaches that have been macerated with lemon thyme just long enough to meld and soften seem to exist expressly for this dessert.

Using a fresh bay leaf brings the perfume of the herb garden to agrodolce onions that beg to be popped in the mouth whole.

Bartlett, Anjou, and Bosc are all great pears. Just be sure they are not overripe.

This recipe is from University of Georgia fan Thomas Lanford Jr., who says: "Satan's Whiskers is in honor of University of South Carolina football coach Steve Spurrier, who most University of Georgia fans believe is Satan incarnate." Ah, the rivalry!

A little black pepper heightens the subtle spiciness of the persimmons.

This sweet-savory condiment is delicious with roasted or grilled meats.

Quince—hard and astringent when raw—becomes tender and slightly sweet as it cooks, making it a nice pairing for the Middle Eastern-spiced pork. This dish needs to be started at least two days ahead.

This retro favorite was popularized by the Hawaiian Pineapple Company and Gold Medal Flour in the 1920s. Here, the classic goes autumnal with the addition of pumpkin, molasses, and a mix of warming spices.

The combination of three varieties of apples gives this applesauce sweet-tart flavor and great texture.

Dried dates, cranberries, and figs become an almost-effortless filling for this elegant tart.

Serve a platter of cookies alongside the pears and ice cream. The night before you make the cookies, place the dried cherries in a small bowl of crème de cassis. The soaking will infuse the fruit with the flavor of the black-currant liqueur.

They look like sticky buns, but these sweet, gooey treats are actually made from biscuit batter. They're great with brunch.

Brown sugar gives this pear butter a caramel-like flavor.

Serve with crusty bread.

Simple and sophisticated.