Pineapple, Strawberry, and Lychee Parfaits

Crushed fresh pineapple infused with mint serves as a refreshing base for summer berries and lychees in this cool parfait. The leftover pineapple syrup would be great in rum cocktails or mixed with seltzer for a nonalcoholic drink.

• 
  
  2 medium ripe pineapples (about 3 lb. each)
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/2 cup small fresh mint sprigs; more for garnish
  
  


• 
  
  4 cups ripe strawberries, hulled, halved lengthwise if large
  
  


• 
  
  16 fresh lychees, shelled and pitted, or one 20-oz. can lychees, drained, rinsed, and halved lengthwise if large
  
  

Trim the pineapples and quarter them lengthwise. Cut away the cores and rinds of each quarter and cut the pineapple into 1-1/2-inch pieces. Working in batches, pulse the pineapple in a food processor until crushed or about the size of grains of rice (it’s fine if a few pieces are larger or smaller).

In a large nonreactive saucepan, bring 3/4 cup of the sugar and 2 cups of water to a boil over high heat. Add the pineapple and let the mixture return to a hard boil. With a spoon, skim away and discard any foam that rises to the surface. Boil for 1 minute and then remove the pan from the heat. Add the mint sprigs and let the mixture cool to room temperature. Remove and discard the mint. Cover and refrigerate until well chilled, at least 4 hours and up to 2 days.

One hour before serving, in a small bowl, mix the strawberries with the remaining 2 Tbs. sugar and refrigerate.

To serve, drain the liquid from the pineapple in a sieve set over a bowl. Divide the pineapple into clear glasses, saving the syrup for another use. Top with the strawberries and lychees and garnish with a sprig of fresh mint.

Classic Bananas Foster

Created at Brennan's restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream. For extra pyrotechnics, throw a pinch of cinnamon onto the sauce as it flames.
Read the Test Kitchen blog for tips on flambéing safely.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1 cup lightly packed dark brown sugar
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 cup banana liqueur
  
  


• 
  
  4 firm-ripe bananas, peeled, halved lengthwise, then halved crosswise
  
  


• 
  
  1/4 cup amber rum, such as Old New Orleans or Goslings
  
  


• 
  
  1 pint vanilla ice cream
  
  

In a 12-inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes. Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.


Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully ignite the rum with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.


Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.

Figs with Ricotta, Pistachios, and Honey

This dish just oozes with sex appeal. Sweet figs are split to reveal their tender centers, then filled with creamy, cool ricotta cheese, drizzled with golden honey, and jeweled with a crunch of emerald pistachios. It is one of the few dishes that can bookend a meal on either side, as a luscious appetizer or dessert.

• 
  
  1/4 cup unsalted shelled pistachios
  
  


• 
  
  8 dried figs
  
  


• 
  
  1/4 cup part-skim ricotta cheese
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Salt to taste
  
  

Toast the pistachios in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently. Set aside to cool, then chop coarsely.

Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up.

Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta on each piece of fig and sprinkle with pistachios.

Drizzle with honey, sprinkle with salt,  and serve.

Chocolate-Pomegranate Torte

For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.

For the Cake:

• 
  
  2 oz. (4 Tbs.) softened unsalted butter, cut into 4 pieces; more for the pan
  
  


• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao)
  
  


• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  

For the Pomegranate Jelly:

• 
  
  1 medium Pink Lady or Braeburn apple
  
  


• 
  
  1-1/2 cups pure unsweetened pomegranate juice
  
  


• 
  
  1/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  12 fresh or frozen cranberries
  
  

For the Glaze:

• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  1 Tbs. honey or light corn syrup
  
  


• 
  
  Pinch table salt
  
  

• 
  
  Fresh pomegranate seeds, for garnish (optional)
  
  

Make the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides of a 9x2-inch round cake pan and line the bottom with parchment.

Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining chocolate and combine with the butter and 3 Tbs. water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until thick and lightened in color.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.

Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one-quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.

Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack (it's normal for the cake to have a crusty exterior that may crack with handling). Let cool completely.

Make the Pomegranate Jelly:

Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar, and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.

With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Brush away any loose crumbs and easily detachable crusty pieces from the sides and top of the cake. Transfer the cake to a cardboard circle or tart pan bottom.

Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about 1 hour. At this point, the cake may be covered with an inverted cake pan, wrapped in plastic (the pan keeps the plastic from touching the cake), and stored at room temperature for up to 2 days.

Make the Glaze:

Put the chocolate, butter, honey, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 Tbs. cool water. Let cool to room temperature without stirring. If not using right away, cover and store at room temperature. Set the cake on a rack set over a baking sheet. With an offset spatula, spread 1/3 cup of the glaze around the sides of the cake and on top of the gel (be careful not to disturb the gel) to smooth the surfaces and glue on any crumbs. Re-warm the remaining glaze gently to 90°F in a skillet of barely simmering water—the glaze should have the consistency of thick, pourable cream.

Scrape all of the glaze onto the top of the cake. Spread the glaze over the top and all around the sides. For the shiniest glaze, work quickly and use as few strokes as possible. Scoop up any excess glaze from the baking sheet and use it to cover bare spots.

Garnish with pomegranate seeds (if using) and let the cake rest on the rack for 10 minutes. Transfer to a cake plate and let sit at room temperature until set, 15 to 30 minutes, or up to several hours before serving.

Classic Bananas Foster

Created at Brennan's restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream. For extra pyrotechnics, throw a pinch of cinnamon onto the sauce as it flames.
Read the Test Kitchen blog for tips on flambéing safely.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1 cup lightly packed dark brown sugar
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 cup banana liqueur
  
  


• 
  
  4 firm-ripe bananas, peeled, halved lengthwise, then halved crosswise
  
  


• 
  
  1/4 cup amber rum, such as Old New Orleans or Goslings
  
  


• 
  
  1 pint vanilla ice cream
  
  

In a 12-inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes. Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.


Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully ignite the rum with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.


Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.

Sugar-Roasted Peach and Cornbread Sundaes with Bacon Syrup

In this dessert, cakey cornbread is paired with the smoky-sweet peaches, salty bacon-studded maple syrup, and rich vanilla gelato. A sprinkle of fruity Aleppo pepper and minced fresh sage completes the sweet-salty-spicy-herbal equation.

For the cornbread:

• 
  
  4 oz. (8 Tbs.) unsalted butter, softened; more for the baking dish
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more for the baking dish
  
  


• 
  
  3 oz. (1/2 cup) fine yellow cornmeal
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1/2 cup sour cream
  
  

For the bacon syrup:

• 
  
  6 slices thick-cut bacon, preferably applewood-smoked
  
  


• 
  
  3/4 cup pure maple syrup
  
  


• 
  
  1/4 cup honey
  
  

For serving:

• 
  
  8 Sugar-Roasted Peach halves, warmed
  
  


• 
  
  Vanilla gelato or ice cream
  
  


• 
  
  Minced fresh sage, for garnish
  
  


• 
  
  Aleppo pepper flakes, for garnish (optional)
  
  

Make the cornbread:

Position a rack in the center of the oven and heat the oven to 375°F. Butter and flour an 8-inch square baking dish.

In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined. The batter may look curdled at this point. Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

Make the bacon syrup:

In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet.

Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.

Serve:

Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven. Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup, sage, and a tiny pinch of Aleppo pepper, if using.

Broiled Pineapple with Lime Sour Cream and Macadamias

This twist on broiled grapefruit comes together in no time, especially if you buy a pineapple that’s already peeled and cored; they’re often sold in the refrigerator case of the grocery store.

• 
  
  1 large ripe pineapple, peeled, cored, sliced into 1/2-inch-thick rings
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/3 cup sour cream
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/3 cup chopped macadamia nuts (preferably salted), toasted
  
  

Position an oven rack 4 inches from the broiler element and heat the broiler on high.

Arrange the pineapple rings in a single layer on a rimmed baking sheet. Blot dry with paper towels and then sprinkle with the sugar. Broil until the sugar is melted and browned, about 5 minutes, rotating the baking sheet as necessary for even broiling.

Meanwhile, mix the sour cream and lime juice in a small bowl.

Transfer the pineapple to serving plates, top with a dollop of the sour cream, and sprinkle with the macadamia nuts.

Sugar-Roasted Peaches

Peaches are sweet on their own, of course, but sprinkling their cut sides with a bit of sugar, searing them in a screaming-hot skillet, and then roasting them until tender highlights that flavor. The bacon and herbs in the recipe help these peaches straddle the line between sweet and savory. If you want to make them vegetarian-friendly, omit the bacon and use extra-virgin olive oil instead. Serve the peaches simply with a dollop of plain Greek yogurt or a scoop of ice cream for a snack or light dessert.For more waysto serve Sugar-Roasted Peaches, see the recipes for:Mixed Green Salad with Sugar-Roasted Peaches, Crunchy Seeds, and Creamy Goddess Dressing Pork Chops with Sugar-Roasted Peaches, Fennel, and Cheddar Grits Sugar-Roasted Peach and Cornbread Sundaes with Bacon Syrup Sugar-Roasted Peaches with Burrata and Honey 

• 
  
  2 slices thick-cut bacon
  
  


• 
  
  4 ripe semi-firm medium peaches (about 8 oz. each), halved and pitted
  
  


• 
  
  2 tsp. raw sugar, such as demerara or turbinado
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 large sprigs fresh summer or winter savory, thyme, or rosemary
  
  

Tip:

Look for ripe but semi-firm peaches for this recipe—if they’re too soft, they’ll lose their shape when you pit them.

Position a rack in the center of the oven and heat the oven to 450°F.

Cook the bacon in a 12-inch cast-iron skillet over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Drain on a plate lined with paper towels. Pour the bacon fat from the skillet into a small heatproof bowl, leaving a slick of fat in the skillet; you’ll need 4 tsp. reserved fat. (If you don’t have enough, make up the difference with extra-virgin olive oil.) Raise the heat under the skillet to medium high.

Sprinkle the cut sides of the peaches evenly with the sugar and a tiny pinch each of salt  and pepper. Arrange the peaches in the skillet cut side down and tuck the herbs around them. Tear the bacon slices in quarters and tuck the pieces around the peaches. Drizzle 2 tsp. of the reserved bacon fat evenly over the peaches and let them cook undisturbed until the cut sides begin to brown, about 5 minutes.

Sprinkle the uncut sides of the peaches with a tiny pinch of salt, then transfer the skillet to the oven and roast until the peaches are just tender, about 10 minutes.

Flip the peaches, drizzle with 2 tsp. more of the reserved bacon fat, and continue to roast until they’re tender but not falling apart, about 5 minutes more. Enjoy the bacon as a cook’s treat, or save it for another use; discard the herbs. Let the peaches cool slightly before serving.

Blueberry Pie Parfaits with White Chocolate Cream

This creative spin on the classic blueberry pie is a parfait made from layers of buttery almond-thyme streusel and warm blueberries, topped off with a rich, lemony white-chocolate cream and a sprinkle of chopped white chocolate.

For the streusel:

• 
  
  3 oz. (2/3 cup) unbleached all-purpose flour
  
  


• 
  
  1/2 cup plus 1 Tbs. rolled oats (such as Quaker Old Fashioned Oats, not instant or quick-cooking)
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  2 oz. (scant 1/2 cup) slivered almonds
  
  


• 
  
  1/4 cup packed light brown sugar
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. fresh thyme leaves, finely chopped
  
  


• 
  
  1/4 tsp. kosher salt
  
  

For the cream:

• 
  
  4-1/2 oz. white chocolate, finely chopped
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1-1/2 tsp. grated and finely chopped lemon zest plus 1/2 tsp. juice (from 1 medium lemon)
  
  


• 
  
  Pinch kosher salt
  
  

For the filling:

• 
  
  4 cups (1-1/4 lb.) fresh blueberries
  
  


• 
  
  6 Tbs. granulated sugar
  
  


• 
  
  4 tsp. cornstarch
  
  


• 
  
  Pinch ground cinnamon
  
  


• 
  
  Pinch kosher salt
  
  


• 
  
  1/2 oz. (1 Tbs.) cold unsalted butter
  
  


• 
  
  1/2 tsp. fresh lemon juice
  
  

Make the streusel:

Position a rack in the center of the oven and heat the oven to 325°F.

In a stand mixer fitted with the paddle attachment, mix the flour, oats, butter, almonds, sugars, thyme, and salt on medium speed until the ingredients are evenly dispersed and some of the pieces of streusel are the size of hazelnuts. Transfer the streusel to a large rimmed baking sheet and bake, stirring every 5 to 6 minutes, until light golden-brown, about 20 minutes. Let the streusel cool completely before using.

Make the cream:

Put 3 oz. of the white chocolate in a medium bowl. Bring 1/2 cup of the cream and the lemon zest to a boil in a small saucepan over medium-high heat; pour over the chocolate. Let sit for a few minutes, then whisk until smooth. Stir in the lemon juice and salt, cover the bowl tightly, and refrigerate until cold, at least 1 hour and up to 24 hours.

Add the remaining 1/2 cup cream to the chilled mixture and beat with an electric hand mixer on medium speed until stiff peaks form, about 2 minutes. Refrigerate in a airtight container until ready to use.

Make the filling:

Put the blueberries, sugar, cornstarch, cinnamon, and salt in 12-inch heavy-duty skillet over medium heat. Using a potato masher or a silicone spatula, break up some of the blueberries to release their juice and cook, stirring often, until the mixture begins to boil, about 5 minutes. Once the mixture comes to a boil, stir constantly, reducing the heat to maintain a steady simmer, until thickened, about 2 minutes. Remove the pan from the heat and stir in the butter and lemon juice until melted. Let the filling cool until warm.

Assemble the parfaits:

Put 1 Tbs. of the streusel in the bottom of each of six 10-oz. parfait glasses. Divide half of the warm filling among them and scatter each with about 2 Tbs. streusel. Divide the remaining filling among the glasses and top with the remaining streusel. Dollop each with the white chocolate cream (about 2 Tbs. per parfait), sprinkle with the remaining chopped white chocolate, and serve.

Chocolate-Pomegranate Torte

For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.

For the Cake:

• 
  
  2 oz. (4 Tbs.) softened unsalted butter, cut into 4 pieces; more for the pan
  
  


• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao)
  
  


• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  

For the Pomegranate Jelly:

• 
  
  1 medium Pink Lady or Braeburn apple
  
  


• 
  
  1-1/2 cups pure unsweetened pomegranate juice
  
  


• 
  
  1/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  12 fresh or frozen cranberries
  
  

For the Glaze:

• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  1 Tbs. honey or light corn syrup
  
  


• 
  
  Pinch table salt
  
  

• 
  
  Fresh pomegranate seeds, for garnish (optional)
  
  

Make the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides of a 9x2-inch round cake pan and line the bottom with parchment.

Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining chocolate and combine with the butter and 3 Tbs. water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until thick and lightened in color.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.

Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one-quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.

Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack (it's normal for the cake to have a crusty exterior that may crack with handling). Let cool completely.

Make the Pomegranate Jelly:

Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar, and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.

With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Brush away any loose crumbs and easily detachable crusty pieces from the sides and top of the cake. Transfer the cake to a cardboard circle or tart pan bottom.

Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about 1 hour. At this point, the cake may be covered with an inverted cake pan, wrapped in plastic (the pan keeps the plastic from touching the cake), and stored at room temperature for up to 2 days.

Make the Glaze:

Put the chocolate, butter, honey, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 Tbs. cool water. Let cool to room temperature without stirring. If not using right away, cover and store at room temperature. Set the cake on a rack set over a baking sheet. With an offset spatula, spread 1/3 cup of the glaze around the sides of the cake and on top of the gel (be careful not to disturb the gel) to smooth the surfaces and glue on any crumbs. Re-warm the remaining glaze gently to 90°F in a skillet of barely simmering water—the glaze should have the consistency of thick, pourable cream.

Scrape all of the glaze onto the top of the cake. Spread the glaze over the top and all around the sides. For the shiniest glaze, work quickly and use as few strokes as possible. Scoop up any excess glaze from the baking sheet and use it to cover bare spots.

Garnish with pomegranate seeds (if using) and let the cake rest on the rack for 10 minutes. Transfer to a cake plate and let sit at room temperature until set, 15 to 30 minutes, or up to several hours before serving.

Blueberry-Lime Pound Cake

Lime zest and a tangy lime-juice glaze add zip to the sweet flavor of fresh blueberries in this moist, tender pound cake. The cream cheese is an unusual ingredient for pound cake, but it lends the typically springy crumb an exceptional richness and tenderness and helps the cake stay moist and fresh for several days.

For the cake:

• 
  
  8 oz. (1 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) all-purpose flour; more for the pan
  
  


• 
  
  1-1/2 tsp. baking power
  
  


• 
  
  1/4 tsp. plus 1/8 tsp. table salt
  
  


• 
  
  1-3/4 cups granulated sugar
  
  


• 
  
  2 tsp. finely grated lime zest
  
  


• 
  
  6 oz. cream cheese, softened
  
  


• 
  
  4 large eggs plus 1 large egg yolk, at room temperature
  
  


• 
  
  2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels
  
  

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

For the glaze:

• 
  
  4 oz. (1 cup) confectioners’ sugar
  
  


• 
  
  2 Tbs. fresh lime juice; more as needed
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 12-cup Bundt pan.

Make the cake: Sift the flour, baking powder, and salt into a medium bowl. Put the sugar and lime zest in a food processor and pulse 20 times, or until the zest is in small pieces. (If you don’t have a food processor, omit this step and blend the zest into the flour.)

With a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and cream cheese in a large bowl on medium speed until smooth, about 1 minute. Add the sugar mixture and beat on medium until light and fluffy, 1 to 2 minutes. With the mixer still running, add the whole eggs one at a time, mixing well after each addition and stopping the mixer to scrape the bowl twice. Beat in the egg yolk. Reduce the mixer speed to low and slowly add the flour mixture. Stop the mixer one last time to scrape the bowl and then beat at medium speed until the batter is smooth and light, about 20 seconds. With a rubber spatula, gently fold the blueberries into the batter.

Transfer the batter to the prepared pan, spreading it evenly with the spatula. Run a knife through the batter or tap the pan lightly against the counter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out clean, 50 to 55 minutes. Set the pan on a wire rack to cool for 10 minutes and then invert onto the rack, remove the pan, and let cool completely.

Glaze the cake: In a spouted measuring cup or bowl, whisk the confectioners’ sugar and lime juice together until smooth. The glaze should be thin enough to pour. If not, add more lime juice, 1 tsp. at a time. Put a baking sheet under the rack to catch drips and drizzle the glaze over the top and sides of the cake. Let the glaze set fully before transferring to a cake plate and serving.

Banana Cream Tarts with Chocolate Sauce

In this modern take on Bananas Foster, torched bananas and rum-spiked pastry cream are layered with on a cocoa-fueled crust and drizzled with a warm chocolate sauce.

For the chocolate crust

• 
  
  7-7/8 oz. (1-3/4 cups) unbleached all-purpose flour
  
  


• 
  
  1 oz. (1/3 cup) unsweetened Dutch-processed cocoa powder
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, diced
  
  


• 
  
  1-3/4 oz. (6 Tbs.) confectioners’ sugar
  
  


• 
  
  1 large egg
  
  

For the pastry cream

• 
  
  2 cups whole milk
  
  


• 
  
  6 large egg yolks
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1-3/4 oz. (5 Tbs.) cornstarch
  
  


• 
  
  2 tsp. dark rum
  
  


• 
  
  1 vanilla bean, split and seeds scraped out
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter, softened
  
  

For the chocolate sauce

• 
  
  1/2 lb. extra-bitter chocolate (67% to 72% cacao), preferably Valrhona, coarsely chopped
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 Tbs. light corn syrup
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  

For the whipped cream

• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. confectioners’ sugar
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

For assembly

• 
  
  4 to 6 large ripe bananas (7 to 8 oz. each)
  
  


• 
  
  10 tsp. turbinado sugar
  
  


• 
  
  Dutch-processed cocoa powder
  
  


• 
  
  Mint leaves (optional)
  
  


• 
  
  Rum-raisin ice cream, preferably Häagen-Dazs
  
  

Make the chocolate dough

Sift the flour and cocoa powder into a medium bowl.


In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, 3 to 4 minutes. Scrape the sides of the mixing bowl. Add the egg and beat well. In two batches, add the flour mixture and mix on medium-low speed until incorporated.


Scrape the dough onto plastic wrap, shape into a flat square, and wrap well. Refrigerate the dough for at least 4 hours or overnight.

Make the pastry cream

In a medium saucepan, heat the milk over medium-high heat until small bubbles form around the edges, about 3 minutes. Remove from the heat. In a medium bowl, whisk the yolks, sugar, cornstarch, rum, and vanilla seeds. Slowly whisk in the milk. Pour the mixture back into the pan and stir well. On medium heat, whisk until it boils and becomes thick and shiny, 3 to 4 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add the butter and mix on medium speed until smooth, about 1 minute. Pass the cream through a fine sieve into a shallow bowl. Transfer to a disposable pastry bag. Squeeze it down to the tip and refrigerate until ready to use. (The pastry cream can be made up to 1 day ahead.)

Make the chocolate sauce

Put the chocolate in a medium heatproof bowl. In a medium saucepan, heat the heavy cream, milk, corn syrup, and butter over medium heat. When steaming hot, pour the cream mixture over the chocolate and let sit for 5 minutes. Whisk until smooth. Set aside.

Bake the crusts

Position a rack in the center of the oven and heat the oven to 350°F.


Between two large sheets of parchment, roll the dough out into a 1/4-inch-thick rectangle that’s about 13-1/2x10 inches. Slide it onto a rimmed baking sheet and freeze. Once the dough is firm, after about 30 minutes, trim to 12-1/2x9 inches and then cut it into ten 2-1/2x4-1/2-inch rectangles. Arrange on a rimmed baking sheet and bake until set and dry, 10 to 15 minutes, rotating the pan after 5 minutes. Cool completely on the baking sheet on a rack.

Whip the cream

In a stand mixer fitted with the whisk attachment, beat the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar and continue to beat until soft peaks form, about 1 minute. Add the vanilla and switch to a hand whisk, whipping until the cream forms stiff peaks.

Assemble the tarts

In a small saucepan, gently warm the chocolate sauce over low heat.


Cut a 1/2-inch hole at the tip of the bag of pastry cream. Pipe the cream in a zigzag pattern across each tart crust to cover completely.


Peel and cut the bananas into 2-1/2-inch lengths, then slice them lengthwise 1/8 inch thick. Shingle the bananas across the pastry cream. Sprinkle each tart with 1 tsp. turbinado sugar. Pass the flame of a small kitchen torch over the bananas until the sugar bubbles and caramelizes. Let cool briefly.


Transfer the whipped cream to another pastry bag, fitted with a star tip, and pipe a string of 1/2-inch rosettes down one long side of each tart over the bananas. Dust with cocoa powder. Garnish with mint leaves (if using).

Serve the tarts with a scoop of ice cream on the side. Pour the warm chocolate sauce over the tart at the table.

Black & Blueberry Pie with Lemon-Cornmeal Crust

Blackberries paired with blueberries make a classic American pie, but I go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries.

For the dough:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/3 cup fine yellow cornmeal
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 tsp. finely grated lemon zest
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
  
  


• 
  
  2 oz. (4 Tbs.) cold vegetable shortening
  
  


• 
  
  1 Tbs. fresh lemon juice combined with 1/4 cup ice-cold water
  
  

For the filling:

• 
  
  2/3 cup plus 1 Tbs. granulated sugar
  
  


• 
  
  1/3 cup cornstarch
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  5 cups room-temperature blueberries (1 lb., 10 oz.), washed and drained on paper towels
  
  


• 
  
  2 cups room-temperature blackberries (10-1/2 oz.), washed and drained on paper towels
  
  


• 
  
  1/2 oz. (1 Tbs.) cold unsalted butter
  
  


• 
  
  1 oz. (2 Tbs.) melted unsalted butter
  
  

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Make the dough: In a large bowl, stir the flour, cornmeal, sugar, lemon zest, and salt. Using a pastry blender or two knives, begin to cut the butter into the flour. While the butter is still in large pieces, add the shortening to the bowl and continue to cut the fat into the flour until most pieces are the size of large peas.

With a big fork, stir in the lemon water, 1 to 2 Tbs. at a time, until the mixture looks shaggy but is moist enough to hold together when pressed. With well-floured hands, gently gather and press the dough into two equal disks, handling it only enough to make the edges of the disks reasonably smooth. Wrap the dough in plastic and chill for at least 60 minutes, but preferably 2 to 4 hours, before rolling.

Roll the bottom crust: Roll one disk of the dough out on a lightly floured surface into a 13-inch circle about 1/8 inch thick. Gently transfer the dough to a 9-inch metal, glass, or ceramic pie plate (I like to fold the dough in half and unfold it into the pan). Don't stretch the dough as you line the pan, or it will spring back when baked. If necessary, trim the overhanging dough to 1 inch from the edge of the pan. Refrigerate until needed.

Make the filling: In a large bowl, whisk 2/3 cup of the sugar with the cornstarch, allspice, cinnamon, and salt. Add the blueberries and blackberries and toss gently until thoroughly combined. Set aside.

Fill and top the pie: Roll the second disk of dough out on a lightly floured surface into a 13-inch circle about 1/8 inch thick. Using a sharp knife or pizza cutter, cut the dough into 3/4-inchwide strips. Pour the fruit filling into the pastry-lined pie plate, being sure to include any dry ingredients remaining in the bowl. Lay five of the dough strips over the pie, parallel to each other and spaced evenly (use longer strips in the center of the pie and shorter strips near the edges).

Tip:

Want to see the making of a lattice-top pie crust in action? Check out our video.

Carefully fold back the second and fourth strips a little past the center of the pie and lay a long strip of dough across the center of the pie, perpendicular to the other strips. Unfold the second and fourth strips over the perpendicular strip.

Next, fold back the first, third, and fifth strips and lay a new strip across the pie, perpendicular to the folded strips. Unfold the three strips over the new strip.

Use this alternating technique to weave in three more strips (two go on the other side of the pie), completing the lattice top and evenly covering the pie. Trim the strips to overhang the pie by 3/4 inch.

Roll the overhanging bottom dough and the strips together into a cylinder that rests on the edge of the pie pan.

Crimp the edge. Cut the cold 1 Tbs. butter into small pieces and dot over the open areas of the lattice. Freeze the assembled pie for about 15 minutes to relax the dough.

Meanwhile, position a rack in the center of the oven and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F. Just before baking, brush the lattice top with the melted butter and sprinkle with the remaining 1 Tbs. sugar. Put the pie on the heated baking sheet and bake for 15 minutes. Reduce the oven temperature to 375°F and bake until the fruit is bubbling consistently at the center of the pie, 60 to 80 minutes more. This is important—if it isn’t bubbling near the center, it hasn’t thickened yet. If the crust starts to get too brown, cover it loosely with foil during the last few minutes of the baking time.

Let the pie cool to just warm before serving.

Slow-Poached Pears in Mulled Wine

Serve these burnished purple pears with crème fraîche (with stirred-in orange zest and sugar or honey, if you like), ice cream, blue cheese, or gingerbread. It’s best to prepare them ahead of time, so they soak up even more color and flavor from the cooking liquid. Using thick, syrupy molasses and honey removes the need to reduce the liquid prior to poaching the pears. Feel free to vary the type of honey; for instance, try Italian chestnut honey for a darker, more complex dish.

• 
  
  Zest of 1⁄2 large orange, in strips
  
  


• 
  
  1 tsp. peeled chopped fresh ginger
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  8 whole cloves
  
  


• 
  
  1 star anise pod
  
  


• 
  
  5 black peppercorns
  
  


• 
  
  1 cup red wine, such as Merlot
  
  


• 
  
  1 cup ruby port
  
  


• 
  
  1⁄2 cup honey
  
  


• 
  
  1⁄4 cup unsulfured molasses
  
  


• 
  
  Pinch of salt
  
  


• 
  
  6 firm pears, such as Bartlett or Bosc, peeled, halved, and cored
  
  

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Combine the zest, ginger, cinnamon, cloves, star anise, and peppercorns on a medium piece of cheesecloth and bundle into a bag, securing with kitchen twine. Set aside.

Stir together the rest of the ingredients except for the pears in the slow cooker, then add the pears, coating them with the sauce. Nestle in the spice bag. Cover and cook on low until the pears are very tender but still retain their shape, about 3 hours.

Carefully transfer the pears to a 9 x 13 x 2-inch baking dish (where they’ll later marinate in the reduced cooking liquid). Pour the cooking liquid into a medium saucepan, discarding the cheesecloth bag. Boil over high heat until reduced to a scant 1-1⁄4 cups, 25 to 30 minutes (the sauce should slightly coat the back of a spoon). Pour the sauce over the pears in the baking dish and turn to coat. Let sit, covered, in the fridge for at least a couple of hours (marinating the pears will give them even more color and flavor). The pears can be served cold, at room temperature, or warm. When ready to serve them, transfer two pear halves to each plate and top with some poaching liquid.

Peaches & Cream Parfait

This dessert looks pretty served in stemmed goblets, tall water glasses, or martini glasses that hold 1-1/4 to 1-1/3 cups.

• 
  
  1 recipe Honey Whipped Cream
  
  


• 
  
  1 almond biscotti or 2 amaretti cookies, crushed in a food processor or by hand
  
  


• 
  
  1 recipe Marinated Peaches
  
  

Use a large spoon or a pastry bag fitted with a large open tip to fill each goblet or glass about a quarter full with the honey whipped cream. Sprinkle a little of the biscotti or amaretti crumbs evenly over the whipped cream. Top with a scant 1/4 cup of the marinated peaches. Repeat. Garnish with a dollop of cream and a sprinkle of any remaining crumbs. Serve immediately.

Gingerbread-Pear Cobbler

• 
  
  1 Tbs. softened unsalted butter for the pan
  
  

For the pear layer:

• 
  
  5-1/4 lb. ripe pears (about 12 medium), peeled, cored, and cut into 1/8- to 1/4-inch-thick slices (Bosc or Anjou pears work well)
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2 Tbs. fresh lemon juice (from 1 lemon)
  
  


• 
  
  1-1/2 tsp. minced lemon zest (from 1 lemon)
  
  


• 
  
  2 Tbs. minced crystallized ginger (about 1 oz.)
  
  


• 
  
  1-1/2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter, at room temperature, cut into small pieces
  
  

For the gingerbread biscuit layer:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  5-1/2 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. ground ginger
  
  


• 
  
  2-1/2 tsp. baking powder
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  3/4 tsp. ground cloves
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  3 oz. (6 Tbs.) vegetable shortening
  
  


• 
  
  1-1/4 oz. (2-1/2 Tbs.) unsalted butter, at room temperature
  
  


• 
  
  2 large eggs
  
  


• 
  
  6 Tbs. whole milk
  
  


• 
  
  1/3 cup molasses
  
  


• 
  
  3/4 tsp. pure vanilla extract
  
  

For the topping:

• 
  
  1/2 cup sliced almonds
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Lightly butter a 10x15x2-inch baking dish.

Make the pear layer:

In a large bowl, gently toss the sliced pears with the sugar, lemon juice, and lemon zest. Make sure the lemon juice completely coats the pears to keep them from browning. Sprinkle the crystallized ginger and flour over the top. Stir until evenly incorporated, breaking apart any ginger pieces that may be stuck together. Spread the pear mixture evenly in the bottom of the prepared pan and dot with the softened butter pieces.

Make the biscuit layer:

In a medium bowl, stir the flour, sugar, ginger, baking powder, cinnamon, cloves, salt, and baking soda with a fork. With the fork, work in the shortening and the softened butter until the size of small peas.

In a small bowl, whisk the eggs, milk, molasses, and vanilla extract. Make a well in the center of the dry ingredients and pour the egg mixture into the well. Stir just until the dry ingredients are completely blended. Dollop the batter by heaping tablespoonfuls onto the pears to create a cobbled effect, taking care to space the dollops about 1 inch apart. (Though the batter will cover only about half of the pear layer, don’t spread it out. It will rise and spread to cover most of the pears as it bakes. If you run out of space to dollop the batter before it’s all used, distribute what remains among the existing dollops.)

Apply the topping and bake:

Sprinkle the nuts and sugar evenly over the cobbler. Bake until the pears are tender and the topping is golden brown, 35 to 40 minutes. If needed, rotate the pan midway through the baking to allow the top to brown evenly. Let rest at least 20 minutes before serving. Serve warm.

Marinated Peaches

The deep flavor of brown sugar in this syrup is the perfect complement to fresh peaches. For a simple summer dessert serve these peaches with honey whipped cream.

• 
  
  1/2 cup firmly packed light brown sugar
  
  


• 
  
  1 Tbs. amaretto
  
  


• 
  
  4 large ripe peaches (about 1-1/2 lb.)
  
  

Combine the sugar and 1/4 cup water in a small heavy-based saucepan and bring to a boil over medium-high heat. Remove from the heat and let the sugar syrup cool. Stir in the amaretto.

Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Using a small, sharp knife, cut a small X in the pointed end of each peach. Plunge the peaches into the boiling water for 1 minute. With a slotted spoon, remove the peaches from the water and put them into the bowl of ice water to stop the cooking. When the peaches are cool enough to handle, use a small sharp knife to gently peel the skin off the peaches, starting at the X. If the skins don’t peel off easily, return the peaches to the boiling water for another 30 to 60 seconds.

Halve the peaches lengthwise and remove the pits. Slice each half lengthwise into 1/2-inch-thick slices and put them in a medium bowl. Pour the amaretto sugar syrup over the peaches and stir gently to coat completely. Cover the bowl tightly with plastic wrap and let the peaches marinate in the refrigerator for at least 30 minutes and up to 2 hours before using.

Peach and Blueberry Galette

This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.

For the crust

• 
  
  6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour, more for rolling
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  5-1/2 oz. (11 Tbs.) unsalted butter, chilled and cut into 1/2-inch dice
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  3 Tbs. whole milk
  
  

For the filling

• 
  
  1 lb. peaches, peeled and cut into 1/2-inch slices (about 2 cups)
  
  


• 
  
  3/4 lb. blueberries, rinsed and picked through (about 2 cups)
  
  


• 
  
  1/4 cup light muscovado sugar or light brown sugar
  
  


• 
  
  2 Tbs. unbleached all-purpose flour
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  Pinch of table salt
  
  


• 
  
  1 large egg, beaten
  
  


• 
  
  2 Tbs. demerara sugar
  
  

Make the dough

Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Add the butter to the flour. Mix until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers.

In a small bowl, beat the egg yolk and milk, and add to the flour mixture. Mix on low speed just until the dough comes together, about 15 seconds; the dough will be somewhat soft. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling out.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.

Make the filling & roll out the dough

In a medium bowl, toss the peaches and blueberries with the muscovado sugar, flour, cinnamon, and salt.

Lightly flour a large work surface and roll out the dough to a 12- to 13-inch round. Transfer to the prepared baking sheet. Arrange the fruit in the center of the dough, leaving about 1-1/2 inches of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush the crust with the egg. Sprinkle the demerara sugar evenly over the dough and fruit.

Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.

Classic Strawberry Shortcake

These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an egg, cream, and lots of butter. This simple dessert is best made at the height of strawberry season, using the juiciest, sweetest strawberries you can find.Watch a videoof Fine Cooking's Homegrown/Homemade team making this strawberry shortcake recipe.

For the strawberries

• 
  
  1 lb. ripe strawberries, hulled (about 4 cups)
  
  


• 
  
  2 Tbs. granulated sugar; more to taste
  
  

For the biscuits

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  1/3 cup plus 1 Tbs. granulated sugar
  
  


• 
  
  2-1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
  
  


• 
  
  1 large egg
  
  


• 
  
  1/4 cup heavy cream; more for brushing
  
  


• 
  
  1/4 cup buttermilk
  
  

For the whipped cream

• 
  
  1-1/2 cups heavy cream 
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Prepare the strawberries

Put one-third of the berries in a medium bowl and, using a potato masher, crush them into a chunky purée. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar. Taste the berries, adding more sugar if necessary. Let the berries sit at room temperature for at least 30 minutes.

Make the biscuits

Position a rack in the center of the oven and heat the oven to 425°F. Line a large heavy-duty baking sheet with parchment.


Sift the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.


In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 tsp. at a time.


Transfer the dough to a lightly floured surface and roll it into a 3/4 -inch-thick disk. With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (don’t twist the cutter or it will seal the sides of the biscuits and interfere with rising). Transfer the rounds to the prepared baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6.


Lightly brush the biscuit tops with cream (about 1 Tbs.) and sprinkle with the remaining 1 Tbs. sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes. Let the biscuits cool slightly while you whip the cream.

Whip the cream

In a large, chilled metal bowl, whip the heavy cream and sugar to soft peaks with an electric hand mixer. (Use immediately or refrigerate, covered until ready to serve).

Assemble the shortcakes

Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. It’s OK if some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.

Grilled Peaches with Raspberry Butter & Cookie Crumbs

This dessert is reminiscent of Peach Melba. The peaches can also be served without the ice cream, but keep the cookie crumbles—they provide a welcome crunch to the otherwise soft dish.

• 
  
  Vegetable oil for the grill
  
  


• 
  
  2 Tbs. unsalted butter, softened
  
  


• 
  
  2 Tbs. seedless raspberry jam
  
  


• 
  
  1 Tbs. Chambord
  
  


• 
  
  1 Tbs. light brown sugar
  
  


• 
  
  1/8 tsp. sea or kosher salt
  
  


• 
  
  4 ripe white peaches
  
  


• 
  
  About 2 tsp. untoasted walnut or hazelnut oil
  
  


• 
  
  4 to 8 scoops of best-quality vanilla ice cream
  
  


• 
  
  1/2 cup crushed almond biscotti or amaretti cookies
  
  

Prepare a medium charcoal or gas grill fire. Brush the grill grate clean.

In a small bowl, whisk the butter, jam, Chambord, sugar, and salt until well combined. Halve and pit the peaches. If the pit leaves a very shallow well, scoop out a little more flesh with a melon baller or a measuring spoon. Brush the cut sides of the peaches lightly with the oil.

Grill the peaches cut side down (covered on a gas grill) until nicely grill-marked, 3 to 4 minutes. Flip the peaches and spoon the raspberry butter into the pit well of each peach half (you may or may not need to use all the butter). Cover and grill until the butter is melted and the peaches are soft and cooked through, 2 to 3 minutes more. Serve warm or at room temperature with a scoop of vanilla ice cream topped with the biscotti or amaretti crumbles.