Pies and other fruit recipes

10 minutes, plus freezing time.

30 minutes, plus draining time for the fruit cocktail. 20 to 24 servings.

These banana and cream cheese-filled treats are a sinfully good way to cap a meal. Enjoy in public or in the privacy of your own home.

Culinary SOS: The Dutch Frontier in Ducor, Calif., shares its recipe for lemon cheesecake.

Fresh berry tart Our recipes, your kitchen: If you try any of the L.A.

Cherry-almond cobbler Total time: 50 minutes Servings: 4 Note: Rather than having the familiar crisp biscuit topping, this cobbler is cake-like, almost like a clafouti.

Perfect pecan pie Total time: About 1 hour Our recipes, your kitchen: If you try any of the L.A.

Fresh fruit gratin Total time: 25 minutes Servings: 4 Note: Amaretti are Italian almond macaroon-like cookies and can be found in well-stocked markets and specialty cooking stores.

Dear SOS: Help! The apple butter cake at Huckleberry is the most delicious thing I have ever eaten.

Total time: 40 minutes plus chilling time Servings: 6 Note: This recipe works beautifully with Satsumas.

Tu Bishvat challah kugel with dried cherries and almonds Total time: 2 hours Our recipes, your kitchen: If you try any of the L.A.

Chocolate apricot balls Total time: 45 minutes, plus steeping and chilling times Our recipes, your kitchen: If you try any of the L.A.

Fruity butter cake with dried figs, raisins and walnuts Total time: 2 hours Our recipes, your kitchen: If you try any of the L.A.

It was love at first bite when Food section assistant editor Rene Lynch met Momofuku Bakery & Milk Bar’s Crack Pie.

Apple pie Total time: 1 hour, 10 minutes plus chilling time Servings: 8 to 10 Prepared pie crust 3 to 4 pounds of apples, peeled, cored and sliced into large chunks, eighths or tenths. 1/3 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon cayenne 1/4 teaspoon salt 1/2 teaspoon lemon zest 1/2 cup light brown sugar 1 tablespoon unsalted butter 1 egg, beaten (to use as an egg wash) 1.

Long and slow apples Total time: 30 minutes, plus 2 hours baking time and optional chilling time Servings: 4 Note: Adapted from Dorie Greenspan’s “Around My French Table.”

Dr.

Total time: 25 minutes Servings: 4 Note: Calvados, French apple brandy, is available at many liquor stores and wine shops. 1/2 cup whipping cream 1/2 tablespoon powdered sugar Pinch of cinnamon 4 tablespoons butter 3 Fuji apples, peeled, cored and sliced 1/3 cup sugar Pinch of sea salt 1/3 cup Calvados Juice of half a lemon 4 sweet crepes 1.

Total time: 1 hour, 30 minutes plus chilling time Servings: 8 Crust 2 cups flour, plus more for rolling 1 teaspoon salt 3/4 cup cold butter (1 1/2 sticks), cut up 4 tablespoons ice water 1.

Total time: 1 hour, 10 minutes plus chilling time Servings: 8 Crust 1 1/2 cups flour, plus more for rolling 1 tablespoon sugar 1/8 teaspoon salt 6 tablespoons ( 3/4 stick) chilled butter, cut in pieces 1 egg yolk 4 tablespoons ice water 1.

Total time: 25 minutes, plus freezing time Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Active Work Time: 45 minutes Total Preparation Time: 2 hours 50 minutes CRUST 1 cup (2 sticks) butter 1/3 cup sugar 1 teaspoon salt 1 egg plus 1 yolk 2 1/4 cups flour Nonstick vegetable spray 1.

City Bakery owner Maury Rubin really knows pies and tarts -- and he’s willing to share.

I used to ask for lemon meringue pie every year for my birthday instead of chocolate cake.

Total time: 1 hour, 30 minutes Servings: 8 Pastry for 9-inch tart pan 1/2 pound blanched almonds 2/3 cup plus 1 tablespoon sugar, divided 3 eggs 2 teaspoons vanilla extract 2 teaspoons grated orange zest 1 tablespoon Oloroso or other sweet Sherry 1/4 teaspoon salt 2 tablespoons butter, cut into 8 pieces 3 ( 1/2-pound) Bartlett pears, firm but ripe Apple cider vinegar 1 tablespoon butter, melted 1.

My newest favorite Santa Monica restaurant is Rustic Canyon.

Total time: 3 hours, 40 minutes, plus overnight chilling Servings: 12 Note: From Christian Shaffer.

Total time: 2 hours, 15 minutes plus cooling time Servings: 8 to 10 servings Note: From Sherry Yard.

Total time: 1 hour, 15 minutes, plus overnight freezing time for the crust and overnight chilling time for the pie Servings: 8 Note: From Amy Scattergood.

Total time: 3 hours, 15 minutes Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that.

Total time: 1 1/2 hours, plus chilling time Servings: 8 to 10 Note: This pastry dough is wonderfully pliable and easy to work, made by the French method of kneading on the countertop.

Pears in pomegranate wine with honey and lemon thyme Total time: 45 minutes, plus steeping time for the honey and cooling time for the pears Servings: 6 Note: The honey should be steeped with the thyme 1 to 3 days in advance.

Vanilla panna cotta with seasonal fruit Total time: 30 minutes, plus overnight chilling time Servings: 8 4 cups (1 quart) whole milk, divided 1 tablespoon powdered gelatin 1/2 vanilla pod, split lengthwise 5 tablespoons sugar Pinch of salt 1 to 2 pounds of your favorite seasonal fruit, chopped 1.

Apricot, olive oil and cornmeal upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: Orange flower water can be found at cooking stores and specialty food stores, as well as online.

Spiced cherry and blueberry upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 tablespoons butter, plus 1/2 cup melted butter, divided 1/2 cup light brown sugar 1 pound sweet cherries, halved 1/2 pound blueberries 1½ tablespoons fresh ginger, grated to a paste 1/4 cup water 2 cups (8.5 ounces) flour 1 cup sugar 2 teaspoons baking soda 1/2 teaspoon baking powder ½ 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cardamom 1 cup buttermilk 1.

Mango coconut upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 firm, ripe mangoes (preferably Haitian) 3 tablespoons butter, plus 1/2 cup (1 stick) butter at room temperature, divided 1/2 cup light brown sugar 1 cup sugar 2 eggs 1 vanilla bean, split and scraped 1/2 cup unsweetened coconut flakes 2 cups (8.5 ounces) flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cardamom 1/2 teaspoon allspice 1 1/4 cups coconut milk 1.

Peach upside-down rum cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 2 pounds peaches (about 5 large), peeled 1 lemon, juiced (about 3 tablespoons) 3 tablespoons butter, plus 6 tablespoons (3/4 stick) butter, at room temperature, divided 1/2 cup light brown sugar 1/4 cup honey 1 3/4 cups (7.5 ounces) flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon orgeat syrup (or almond extract) 3/4 cup dark rum 1.

Dear SOS: Café Brasil in West L.A. has an amazing passion fruit mousse.

Sweet cherry pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie 3/4 cup sugar, plus extra for sprinkling over the pie 1/4 cup cornstarch 6 cups sweet cherries, stemmed and pitted 1 teaspoon vanilla extract 2 tablespoons orange liqueur, preferably Grand Marnier Prepared flaky pie crust for 1 double-crust pie 1 egg 1.

Blackberry pie Total time: 1 1/2 hours, plus chilling time for the crust Servings: Makes 1 (9-inch) pie Note: Adapted from Ashley Putz of Buffalo Chips Emporium in Amador City, Calif.

Nectarine almond crumble pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie Crumble topping 2/3 cup whole almonds 1/2 cup flour 1/4 cup plus 1 tablespoon light brown sugar 1/4 cup granulated sugar 1/8 teaspoon cinnamon 1/4 cup plus 1 tablespoon cold butter, cut into 1/2-inch cubes In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour.

Strawberry pie Total time: 20 minutes, plus chilling time Servings: Makes 1 (9-inch) pie Video: Click here to watch Times Test Kitchen manager Noelle Carter make this pie. 1/2 cup sugar 1 cup water, divided 1/2 cup orange juice, from about 1 large orange 1/2 cup rum 1 sprig mint 3 tablespoons cornstarch 8 cups strawberries, about 2 1/2 pounds, hulled 1 baked 9-inch single pie crust 1.

Flaky pie crust Total time: 20 minutes, plus chilling time Servings: This makes enough crust for 1 (9- to 10-inch) pie Note: The cider vinegar is used to help “shorten” the crust, improving the texture.

Raspberry religieuse Total time: About 2 hours Servings: Makes about 1 1/2 dozen Note: Adapted from Ludo Lefebvre.

Broken jellied wine Total time: 15 minutes, plus setting time Servings: 6 Note: Adapted from Deborah Madison’s “Seasonal Fruit Desserts.”

Apricot boysenberry tarts Total time: 2 hours, plus chilling and freezing times Servings: Makes 2 (9-inch) tarts, each serving 6 Note: Recipe adapted from “Good to the Grain” by Kim Boyce with Amy Scattergood Rustic rye dough 1 cup (4 ounces) rye flour 1 cup (4.25 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold butter 1 teaspoon apple cider vinegar 5 to 6 tablespoons ice water 1.

Boysenberry-strawberry glazed pie Total time: 30 minutes, plus chilling time Servings: 6 Note: Adapted from Patricia Poole of Kincaid Farms in Redlands.

Summer pudding Total time: 20 minutes, plus chilling time Servings: 8 to 10 Note: Adapted from a recipe by Lindsey Shere in “The Baker’s Dozen Cookbook.”

Dear SOS: The Arizona Biltmore Hotel in Phoenix serves the most delicious stuffed French toast I have ever eaten.

Berry Pavlova with vanilla whipped cream and pistachios Total time: About 20 minutes, plus macerating time for the berries Servings: 10 to 12 Note: Banyuls vinegar is available at Surfas in Culver City, Nicole’s in Pasadena and the Cheese Store of Silver Lake.

Here’s the recipe for an extra-rich banana dessert from Café 14 in Agoura Hills.

Strawberry dumplings Total time: About 1 hour Servings: 8 to 10 3 pounds strawberries 1/2 cup sugar plus 3 tablespoons sugar, divided 1 vanilla bean, seeded 4 teaspoons Amaretto 1 1/2 cups (6.4 ounces) flour 1/2 teaspoon salt 2 teaspoons baking powder 6 tablespoons (3/4 stick) cold butter, diced into 1/2-inch pieces 3/4 cup cold buttermilk 1/3 cup sliced almonds Whipped cream or vanilla ice cream 1.

Total time: 1 hour, plus 1 hour chilling time Servings: 8 Note: Adapted from “Giada’s Family Dinners” by Giada De Laurentiis 1 1/2 cups flour 2 tablespoons sugar 1 tablespoon lemon zest 1/4 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into half-inch pieces 3 tablespoons ice water 3/4 cup apricot preserves 1 tablespoon lemon juice 1 tablespoon toasted sliced almonds Powdered sugar for dusting 1.

Momofuku’s Crack Pie Total time: 1 1/2 hours, plus cooling and chilling times Servings: Makes 2 pies (6 to 8 servings each) Note: Adapted from Momofuku.

Marzipan tarts Total time: 25 minutes Servings: 4 Note: From Donna Deane Crust 1 cup flour 1 tablespoon sugar 1/4 teaspoon salt 1/3 cup cold butter, cut up 2-3 tablespoons water 1.

Active Work Time: 45 minutes Total Preparation Time: 1 hour 50 minutes plus 30 minutes chilling Note: You can make the apple filling earlier in the day and roll out the pastry and bake the tart in the evening if you wish.

The pear with almond cream tart -- adapted from Nicole’s in South Pasadena -- is a French classic.

Pear cobbler with hazelnut biscuits Total time: 40 minutes, plus at least 1 hour chilling time Servings: 8 Hazelnut biscuits 1 3/4cups cake flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup skinned, roasted and coarsely chopped hazelnuts 1/2 cup (1 stick) cold butter, cut into pea-size bits 1/2 cup heavy cream 1/4 cup hazelnut liqueur 1 egg white mixed with 1 tablespoon hazelnut liqueur 3 tablespoons finely chopped hazelnuts 1 1/2 tablespoons coarse-grain or granulated sugar, for sprinkling 1.

Total time: About 1 1/2 hours Servings: Makes 1 pint Note: From Barbara Ghazarian’s “Simply Quince.”

Total time: 1 hour and 10 minutes, plus poaching and chilling times for the quince Servings: 10 Note: Adapted from Barbara Ghazarian’s “Simply Quince.”

Active Work Time: 35 minutes Total Preparation Time: 2 hours If you’re an apple dessert fan but are intimidated by strudel, this is just the ticket.

Serves: 10 For the almond cake: Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Total time: 45 minutes Servings: 4 Note: From Amy Scattergood. Published Dec. 6, 2006.

Total time: 1 hour, 10 minutes Servings: 12 Note: From executive chef Terry Sheehan at the Ahwahnee hotel.

Honey goes well with pears, and, surprisingly, it doesn’t go at all badly with cumin.

Total time: 55 minutes Servings: 8 Note: From Times test kitchen director Donna Deane.

Total time: 2 hours plus cooling time Servings: 8 Note: From Donna Deane Butter to coat the pan 1/3 cup plus 2 tablespoons shelled, blanched hazelnuts 1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup cold butter, cut into small pieces 2 to 3 tablespoons ice water 1 (12-ounce) package cranberries (about 3 cups) 1/2 cup brown sugar, packed 1/4 teaspoon kosher salt 1/2 teaspoon grated orange zest 1 tablespoon orange juice 1/2 cup dried figs, quartered 1 cup heavy cream 2 teaspoons powdered sugar 2 teaspoons Cognac 1/8 teaspoon vanilla extract 1.

Total time: About 1 hour Servings: 8 2 medium mangoes, peeled and thinly sliced 2 tablespoons dark rum 4 tablespoons ( 1/2 stick) butter 1/2 cup packed dark brown sugar 1 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon kosher salt Grated zest of 2 limes 1/2 cup (1 stick) butter, softened 3/4 cup sugar 2 large egg yolks, at room temperature 1/2 cup half-and-half Whipped cream for garnish (optional) 1.

Total time: 1 3/4 hours (includes 1 1/4 hours baking time) Servings: 12 Note: If peaches are too soft to peel with a vegetable peeler or paring knife, drop them in boiling water for 10 seconds, transfer them to an ice bath to cool, then drain and peel.

Total time: 1 hour and 15 minutes Servings: 8 Note: You can use the pastry of your choice or a commercially prepared pie crust.

Total time: 1 hour and 10 minutes Servings: 8 Note: You can substitute nectarines for the peaches and skip the peeling. 3 1/2 to 4 pounds peaches 1 pint blackberries ( 1/2 pound) 1 teaspoon cinnamon 2-3 tablespoons brown sugar 1 cup plus 1 tablespoon flour, divided 1 teaspoon lemon juice 1/2 cup sugar 1/2 teaspoon salt 1/2 cup (1 stick) cold butter, cut into chunks 1.

Active Work Time: 40 minutes * Total Preparation Time: 1 hour, 45 minutes A buckle is an old-fashioned American dessert, so named, supposedly, because of the way the center collapses when it is removed from the oven.

Frozen blackberry souffle Total time: 55 minutes, plus freezing and optional softening time Servings: 8 to 10 Note: If the sugar crystallizes while cooking in step 3, try the step again in a clean saucepan and add one-fourth teaspoon corn syrup before cooking the sugar, but proceed with the rest of the step as written. 1 1/2 pounds fresh or frozen blackberries 1 cup sugar, divided 1/3 cup blackberry or raspberry liqueur 1/4 cup water 4 egg whites 2 cups whipping cream 1.

Total time: 55 minutes, plus freezing and optional softening time Servings: 8 to 10 Raspberry sauce 3/4 pound fresh or frozen raspberries 1/3 cup sugar Juice of 1/2 lemon 1.

Total time: 1 hour, 10 minutes, plus chilling time Servings: 8 to 10 Note: Adapted from “The Pie and Pastry Bible” by Rose Levy Beranbaum Sweet nut cookie tart crust 1/2 cup pecans 3 tablespoons sugar, preferably superfine 6 tablespoons unsalted butter, cut into 1-inch cubes 3/4 cup bleached all-purpose flour 1/8 teaspoon salt 1 egg yolk 4 teaspoons heavy cream 1.

Servings: 12 2 cups flour 1/2 teaspoon salt 1 1/2 tablespoons baking powder 1/4 cup sugar plus extra for whipping cream 1/4 teaspoon cinnamon 1/2 cup cold butter, cut in small pieces 1 1/4 cups plus 2 tablespoons whipping cream 6 peaches 2 pints raspberries or boysenberries 1.

Total time: 1 hour Servings: 4 to 6 Note: This is a thoroughly American version of a classic Italian dessert.

Active Work Time: 20 minutes Total Preparation Time: 1 hour, 20 minutes Galettes are carefree tarts.

Total time: 1 hour, 10 minutes Servings: 8 to 10 1/4 cup ( 1/2 stick) plus 3 tablespoons butter, divided 1 vanilla bean, cut in half lengthwise 1/3 cup milk 1/2 cup brown sugar 6 to 8 ripe plums or 6 nectarines or peaches 1/2 cup sugar 1 egg 1 1/4 cups cake flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1.

Total time: 50 minutes Servings: 4 Note: Fruity black currant tea is also wonderful with prunes.

Total time: 25 minutes, plus cooling time Servings: Makes about 2 cups Note: Adapted from Alice Medrich’s “Pure Dessert.”

Total time: 2 hours, 20 minutes Servings: 10 Note: From “The Sweet Life: Desserts From Chanterelle” by Kate Zuckerman.

Honey-poached pear with Greek yogurt and toasted walnuts Total time: 50 minutes, plus cooling time Servings: 4 1/4 cup plus 4 teaspoons honey, divided 2 cups sugar 1/2 slice lemon 3 black peppercorns 1/2 vanilla bean, split lengthwise 2 large Bartlett pears 1/2 lemon 1/2 cup Greek yogurt 1/2 cup toasted walnut pieces 1/2 teaspoon melted butter Fleur de sel 1.

Total time: 1 hour, 40 minutes, plus chilling time Servings: 8 Note: Adapted from a recipe by Rustic Canyon pastry chef Zoe Nathan.

Dear SOS: I had the best lemon meringue pie at Nick & Stef’s in downtown L.A. and wondered if you might be able to get the recipe.

Total time: 35 to 50 minutes, plus soaking times for the rice Servings: 6 Note: This recipe is adapted from one by Nancie McDermott in her book “Real Vegetarian Thai.”

Total time: 20 minutes Servings: 6 1/2 cup wildflower honey 1 1/4 teaspoons minced rosemary leaves 1 1/2 pounds mandarins (about 9) Rosemary sprigs for garnish 1.

Total time: About 45 minutes plus 1 hour, 30 minutes chilling Servings: 8 1 1/4 cups flour 1/4 cup sugar 1/2 teaspoon kosher salt 1 teaspoon grated lemon zest 10 tablespoons butter 1 1/2 cups imported Italian mascarpone cheese About 2 pints ripe strawberries, hulled and thinly sliced 1/4 cup red currant jelly 2 tablespoons Cointreau 1.

Total time: 2 hours, 15 minutes Servings: 8 Note: Frozen butter puff pastry sheets are available at specialty food stores and well-stocked supermarkets. 6 Key limes 1/2 cup sugar 1 package (14 ounces) butter puff pastry, thawed according to package directions 1 egg, lightly beaten 2 cherimoyas (1 to 1 1/4 pounds) 8 raspberries 1.

Total time: 15 minutes, plus 2 hours resting time for the salad Servings: 6 Note: Adapted from “Ten: All the Foods We Love . . . and Ten Recipes for Each” by Sheila Lukins.

Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: Adapted from “Rustic Fruit Desserts” by Cory Schreiber and Julie Richardson.

Total time: 50 minutes, plus chilling and cooling time Servings: 6 Note: This crostata dough is adapted from one by Nancy Silverton of Mozza. 1 1/2 cups all-purpose flour 3/4 cup cake flour 3 tablespoons granulated sugar Dash of salt 3/4 cup (1 1/2 sticks) cold butter, cut into pieces 2 tablespoons ice water 1 tablespoon vanilla extract 1.

Total time: About 2 hours Servings: 8 Note: The recipe for the crust is from “Local Flavors” by Deborah Madison.

Old-fashioned custard pies seem to have gone the way of Sunday suppers and country roads, but if you want to learn what you’re missing, it only takes only a piece of this fabulous walnut-raisin pie from Patty Pinner’s cookbook “Sweety Pies: An Uncommon Collection of Womanish Observations, With Pie.”

Total Time: About 1 hour with pie crust pre-made and sweet potatoes cooked Servings: 8 Note: This is adapted from “Bill Neal’s Southern Cooking” (University of North Carolina Press, 1985). 1 1/2 cups (3 sticks) butter, room temperature, divided 1 cup light brown sugar, divided 1 cup cooked, riced sweet potatoes (1 to 2 potatoes; baked are best) 3 eggs, separated 3/4cup heavy cream 1/4teaspoon kosher salt 1/2teaspoon ground cinnamon 1/2teaspoon ground ginger 1/4teaspoon freshly grated nutmeg 1/4teaspoon ground cloves 1/4cup bourbon 1 (9-inch) pie crust, partially baked 1/4cup flour 1/4cup chopped pecans 1.

Total time: 10 minutes, plus 30 minutes macerating time for the berries Servings: Makes about 2 cups Note: Frozen berries are not only less-expensive than fresh berries, but when thawed they can be pressed more easily through a strainer than can fresh.

Total time: 2 hours, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison’s “Local Flavors.”

Total time: 1 hour, 45 minutes, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison’s “Local Flavors.”

Total time: 30 minutes, plus heating time for the coals Servings: 8 Note: Use Grade-B maple syrup if possible for richer flavor.

Servings: 8 to 10 Active Work Time: 45 minutes Total Preparation Time: 2 hours plus 2 hours cooling CRISP TOPPING 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut in pieces 1 cup light brown sugar, packed 1 cup flour 1 teaspoon cinnamon 1/8 teaspoon salt 2/3 cup pecans 1.

Total time: 2 hours, plus 1 hour chilling time for dough plus overnight chilling for ice cream Serves: 8 Notes: From executive chef Joshua Skenes of Stonehill Tavern.

Total time: 30 minutes Servings: 4 Note: From test kitchen director Donna Deane.

Total time: 2 hours Servings: 8 to 10 Note: Adapted from “The Country Cooking of France” by Anne Willan.

Total time: 30 minutes, plus 2 weeks soaking time Servings: 8 cups soaked prunes Note: Adapted from “The Cooking of Southwest France” by Paula Wolfert.

Note: Serve with a poundcake.

Total time: 1 hour, 10 minutes, plus 1 hour chilling time for the dough Servings: 10 Note: Use sweet, firm apples such as Galas or Braeburns.

Total time: 1 hour, 15 minutes Servings: 8 to 10 Note: Adapted from Sylvia Thompson’s “The Kitchen Garden Cookbook.”

Total time: 2 hours, 10 minutes plus standing time Servings: Makes about 6 cups Note: Adapted from a recipe by E.

Berries jubilee with peach sorbet and salted candied almonds Total time: 35 minutes, plus freezing and marinating time Servings: 6 Note: An easy way to peel peaches is to submerge them in boiling water for 30 seconds, drain them, and the skins will slip right off.

Total time: 20 minutes, plus chilling time Servings: 4 Note: The rosé jelly can be prepared up to three days in advance, and the desserts can be assembled and chilled up to 4 hours in advance. 1/4 cup red grape juice 3 tablespoons plus 2 teaspoons sugar, divided 1 1/2 cups rosé wine ( 1/2 bottle), divided 1 ( 1/4 -ounce) envelope unflavored gelatin 2 ripe nectarines, sliced 1 cup blueberries 1.

Grilled pineapple with rum and long pepper glaze Total time: 30 minutes Servings: 4 to 8 Note: Dried long peppers are available at Surfas in Culver City, Nicole’s in Pasadena and Cube in Los Angeles, as well as select Indian and Asian markets.

Total time: 1 hour, 5 minutes Servings: 6 12 small to medium apricots, halved and pitted 2 tablespoons honey 2 tablespoons ( 1/4 stick) butter 2 tablespoons brown sugar 1.

Servings: 8 Note: From a May 28, 1992 story by Russ Parsons.

Total time: 55 minutes Servings: 8 Note: From Bouchon.

Total time: 1 hour, 30 minutes Servings: Makes 32 tarts Note: Use mini muffin tins to form the tart shells.

Total time: 1 hour, plus chilling time Servings: Makes 40 (1-inch) cookies Note: Adapted from “Desserts by the Yard.”

Apple walnut kugel Total time: 1 hour, 20 minutes Servings: 8 to 10 Note: Roll the pasta as thinly as possible before cutting it into noodles.

Total time: 1 hour, 45 minutes, plus rising and proofing time Servings: 16 to 20 (8 to 10 per loaf) Note: From Donna Deane. 1/2 cup seedless raisins 1/2 cup dried currants 1 cup diced mixed candied citrus peel ( 1/4 -inch dice) 1/2 cup candied cranberries 1/2 cup brandy 4 to 5 cups flour, divided 2 packages active dry yeast 1/2 cup sugar, divided 1/2 cup milk 1 teaspoon salt 1/2 teaspoon vanilla 2 eggs, at room temperature 1/2 cup butter, softened 1 package (7 ounces) marzipan Melted butter 1/4 cup powdered sugar 1.

Total time: 1 1/2 hours, plus rising time Servings: 12 to 16 (6 to 8 per panettone) Note: From Test Kitchen director Donna Deane.