With Pluma Moos, the ingredients are simple: fruit, sugar, spices, vanilla, and water— and there's ample room for variation. Use fresh produce for the market, frozen fruit or a mix. Note, the fruit with large seeds, like blackberries, will require additional time for straining. More

Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas. More

Alice Medrich, author of Sinfully Easy Delicious Desserts has simplified the Austrian classic by making a rich, almond based dough that comes together in the food processor and never once necessitates the use of a rolling pin. More

[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves... More

Frozen berries are a great alternative to fresh for winter baking. Many people fret about whether they should thaw the fruit first, but you don't need to. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside. Feel free to adjust the sugar and cornstarch to your tastes for sweetness and texture; less cornstarch will yield a runny pie, more will give the filling a more jammy texture. More

This quick and simple pomegranate jelly makes a perfect gift for Valentine's Day. The secret is to use top quality store-bought pomegranate juice. Feel free to experiment with blends like pomegranate-grape or pomegranate-raspberry. More

This romantic dessert is easy to make—just be sure to use top-quality ingredients. More

A clean and straightforward arrangement with a drizzle of burnt caramel turned out to be the best way to showcase this seasonal fruit. More

This deceptively simple Apple Strudel is made flaky phyllo brushed with clarified butter and confectioners' sugar and a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts. More

This grapefruit marmalade embodies everything I love about freshly squeezed juice: the tiny bits of pulp; the citrusy aroma; and the clean, bright flavor. I kept this recipe as simple as possible, but feel free to play with the flavors. Substitute two oranges for one of the grapefruit, or toss half a split vanilla bean into the pot along with the chopped fruit. More

For pear lovers, this jam is a must. It combines juicy, mildly floral Bartlett pears with the seeds of a vanilla bean and generous pour of brandy. Try it with a cheese plate, or use it to dress up slices of simple gingerbread or pound cake. More

This dessert is the most perfect, uncomplicated apple crisp for which you could ever give thanks. More

This fluffy olive-oily focaccia studded with wrinkly-sweet grapes is the sort of breakfast we imagine eating when waking up in a gorgeous villa in Tuscany. More

Never heard of a Roly Poly? This Southern dessert is a roll of sweet pastry dough filled with cinnamon sugared apples and finished with a cranberry sauce. More

You'll find grapes in the cake, and also in a gorgeous patent leather-shiny layer of jam on top. It's crumbly, moist, sticky, glossy, and, how else to describe it: grape-y. More

Cranberries in all forms, with their zingy sweet flavor and crimson hue, are a delicious symbol of the holiday season. This luscious jam combines fresh and dried cranberries with a generous amount of ruby port. It would be perfect spread on cornbread, pumpkin bread, or anything slathered with cream cheese. More

This recipe is designed to honor the cheddar cheese served along side. The crust has grated cheddar cheese baked into the layers, which causes it to brown more quickly than traditional pie crust, and creates an addictive, toasted cheese taste. The filling is also tailored to be paired with cheese, using firm, tart apples, and less sugar and cinnamon than traditional apple pies. A nice hit of freshly grated nutmeg is the prefect complement to the sharp cheddar, both inside and outside the crust. More

Melted caramels lurk in a mound of tart Granny Smith apples bubbling in butter, brown sugar, and vibrant lemon. More

This applesauce, made with maple syrup, brown sugar, and fresh cranberries, is downright dessert-worthy. Each bite tastes like it was swiped from the middle of a pie. Try it with a scoop of vanilla ice cream and some crushed amaretti cookies or graham crackers. More

Poached pears make a great dessert on their own, but my favorite use for them is as an ingredient in baked goods. Poaching the pears before using them in quick breads, muffins, cakes, and pies gives them vibrant, spicy flavor and ensures that they won't be undercooked or dried out. Feel free to customize the spice combination that you use to your taste. More