Stone Fruit

Any colorful combination of seasonal fruit can be used to decorate this pretty dessert.

A delicious entrée from L'Apogée.

Plums replace pineapple in a terrific rendition of a favorite dessert.

A flavorful accompaniment for roast pork, chicken, burgers, or grilled shrimp.

Active time: 1 hr Start to finish: 1 1/2 hr

This sorbet has summer in every bite. Be sure to use very ripe apricots, and don't neglect the lemon juice. The sorbet is best eaten right after it is made.

Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor-just right with grilled low-fat fish.

Ultra-rich mascarpone in the batter produces an extraordinarily creamy cheesecake. The cheesecake must be chilled at least six hours before serving.

Serve this with sweetened whipped cream.

The nutty, crunchy topping makes a nice contrast to the juicy peach filling.

The streusel topping adds nice crunch.

Start preparing this two days before you plan to serve it. Toast the coconut in a 350°F oven until light golden in spots, stirring frequently, about ten minutes.

The tart cherries brighten the classic flavor of almond in this tortoni.

Active time: 15 min Start to finish: 35 min

The name of this cake derives from the flavors that are reminiscent of the classic mole, an aromatic, delicious chocolaty savory sauce that originated in Pueblo, Mexico. I have always thought that dried chiles were a surprisingly good match for chocolate, and with the addition of canela, cloves, and pumpkin seeds, the full mole flavors emerge. For a shortcut, substitute sectioned grapefruit for the orange caramel.