A beautifully fragrant, ruby-colored fruit sauce that’s wonderful over yogurt, panna cotta, ice cream, pancakes, or pound cake. Lemon guavas may also be substituted for a golden-colored compote. INGREDIENTS: 2 cups ripe cherry guavas, halved ¼ cup water 2–3 tablespoons honey, to taste 1 teaspoon freshly squeezed lime juice ½ teaspoon finely grated lime zest...Read More

There’s something especially inviting about a pumpkin dessert as the days grow cooler, and this cheesecake from celebrated pastry chef David Lebovitz is a lovely reason to gather around the table. A buttery graham cracker crust holds a creamy pumpkin filling scented with cinnamon, ginger, nutmeg, and cloves, with a little lemon zest to brighten...Read More

With fresh fruit at the farmers market and time to enjoy the process, now is a lovely moment to put a homemade pie or two in the freezer. There’s something about autumn that brings us back to baking. Perhaps it’s the cooler mornings, the apples piled high at the farmers market, or simply the thought...Read More

This lovely old-fashioned pie comes from the late Elsie Rossi of B&R Farms in Hollister, California, where the Rossi family has grown and dried prized Blenheim apricots for generations. Elsie was also a longtime vendor at the Monterey Bay Certified Farmers Markets, where generations of market customers came to know her and the exceptional fruit...Read More

There is apple pie—and then there is Southern apple pie. This wonderfully indulgent version begins with butter and brown sugar melted right in a cast-iron skillet, creating a rich caramel-like layer beneath the bottom crust. A generous mound of cinnamon-scented apples goes in next, followed by a second crust brushed with egg white and sprinkled...Read More

Fresh figs are still making their appearance at our farmers markets, and as the season begins to wind down, this is a beautiful way to enjoy them while we can. A brief roast concentrates their natural honeyed sweetness, while lavender, honey, and white balsamic add delicate floral and tangy notes without overwhelming the fruit. These...Read More

There is something wonderfully practical about having a container of homemade apple pie filling tucked into the refrigerator or freezer. Of course, it puts an old-fashioned apple pie within easy reach, but that may be the least interesting thing you can do with it. Spoon it over pancakes or waffles on a chilly morning. Layer...Read More

French Apple Cake is one of those wonderfully simple desserts that makes the most of good fall apples without overwhelming them. Rustic and unfussy, it falls somewhere between a tender butter cake and an apple-filled custard cake, with just enough batter to hold everything together. The apples remain the star, becoming tender as they bake...Read More

Plums and almonds are natural partners. In this elegant tart, ripe plums nestle into a rich almond filling and become tender and jammy as they bake. Elephant Heart plums would be especially beautiful here, but any flavorful late-season plum will work. INGREDIENTS: For the Tart 1 unbaked 9-inch tart shell, chilled 5 to 6 medium...Read More

One of the simplest ways to transform ripe plums is to roast them. A little heat concentrates their flavor, while honey and thyme create a fragrant syrup in the bottom of the pan. Serve the plums warm with vanilla ice cream for dessert, spoon them over yogurt for breakfast, or pair them with ricotta, mascarpone,...Read More