CONTENTS

Acknowledgments

About the Illustrations

Curly Endive Salad with Celery Root, Apples, and Pecans

Spit-Roasted Pork with Onion-and-Apple Marmalade

Cabbage Salad with Apples and Walnuts

Poulet à la Normande

Sautéed Duck Foie Gras with Caramelized Apples

Calvados Apple Custard Tart

Pink Pearl Apple Galette

Green Apple Sherbet

Middle Eastern–Style Lamb Stew with Dried Apricots

Lulu’s Apricot Compote with Green Almonds

Apricot Soufflés

Apricot Galette

Apricot Hazelnut Tart

Fried Plantains

Caramelized Red Banana Tartlets

Banana Fritters with Rum Honey Syrup

Peach and Blackberry Crostata

Blackberry and Gravenstein Apple Galette

Blackberry Jelly

Blackberries in Rose Geranium–Red Wine Syrup

Blueberry Buttermilk Pancakes

Blueberry and Lemon Tart

BOYSENBERRIES, LOGANBERRIES, OLALLIEBERRIES, AND THEIR RELATIVES

Boysenberry Jam

Boysenberry Soup with
Bitter Almond–Flavored Parfait and Elberta Peaches

Domed Berry Cake

Olallieberry Cobbler

CAPE GOOSEBERRIES OR POHA BERRIES

Roasted Duck with Cherries

Cherry Soup à la Maxim’s

Brandied Cherries

Pickled Cherries

Cherry Clafoutis

Sour Cherry Pie

Sautéed Scallops with Citron

Shaved Citron Salad

Cranberry Upside-Down Cake

Cranberry Walnut Tart

Raw Cranberry Relish

CURRANTS: RED, WHITE, AND BLACK

Cumberland Sauce

Pickled Currants

Squab Salad with Pickled Currants and Watercress

Black Currant Ice Cream

Frosted Red Currants

Moroccan Chicken with Dates

Anchoïade with Figs

Fig and Grape Salad with Pancetta Crostini

Quail Salad with Roasted Fig Vinaigrette

Grilled Bacon-Wrapped Figs

Dried Figs Poached in Red Wine

Baked Black Mission Figs with Lavender Honey Ice Cream

Fig and Raspberry Galette with Chartreuse

Zinfandel Grape Schiacciata

Sardine Pasta with Fennel and Raisins

Grapes Roasted in a Wood Oven

Fresh Grape Juice

Sicilian-Style Swordfish Stuffed with Currants and Pine Nuts

Raisin Shortbread Cookies

Concord Grape Sherbet

GRAPEFRUIT, PUMMELOS, AND THEIR RELATIVES

Vin de Pamplemousse

Grilled Salmon with Citrus Sauce

Citrus Risotto alla Regaleali

Ruby Grapefruit, Avocado, and Spring Onion Salad

Candied Grapefruit Peel

Apple Huckleberry Crisp

Grilled Squab with Huckleberry Sauce

Huckleberry Ice Cream

Spring Fruit Compote with Kiwifruit Sherbet and Coconut Meringue

Kiwifruit Sherbet

Endive and Kumquat Salad

Gilbert’s Spring Onion and Kumquat Relish

Candied Kumquat Ice Cream and Meyer Lemon Sherbet Tartlets

Candied Kumquats

Kumquats and Prunes with Crème Fraîche

Kumquat Marmalade

Meyer Lemon Lemonade

Crab Salad with Meyer Lemon, Endive, and Watercress

Meyer Lemon Relish

Moroccan Preserved Lemons

Judy’s Deep-Fried Lemons and Artichokes

Meyer Lemon Sherbet

Samantha’s Lime and Mint Cocktail

Scallop Ceviche

Halibut Tartare with Lime, Coriander, and Shallots

Chinese Watermelon Radishes with Salt and Lime

Key Lime Meringue Pie

Sicilian Loquat Compote

Catherine’s Loquat Sauce

MANDARINS AND TANGERINES

Crêpes Suzette with Pixie Tangerine Sherbet

Tangerine and Chocolate Semifreddo

Clementine Sherbet in Its Shell à la Norvégienne

Tangerine Soufflés

Sliced Mandarins with Lavender and Honey

Mango Salad with Hot Pepper

Green Mango Salad with Shrimp and Avocado

Mango Sherbet with Tropical Fruit Macédoine

Mango with Sauternes

Pickled Watermelon Rind

Watermelon Agua Fresca

Melon as a First Course

Mulberry Sherbet

Mulberry Ice Cream

Pistachio-Stuffed Nectarines

Preserved Nectarines

Nectarine and Blackberry Crisp

White or Yellow Nectarine Sherbet

Dried Orange Peel

Grilled Duck Breast with Seville Orange Sauce

Blood Orange and Beet Salad

Candied Orange Peel Dipped in Chocolate

Blood Orange Sponge Cake Tart

Candied Orange and Almond Tart

Orange Ice Cream

Blood Orange Tartlets with Caramel

Tropical Fruit Sherbet

Passion Fruit Sherbet

Passion Fruit Soufflés

Pickled Peaches

Grilled Cured Duck Breast with Pickled Peaches

Peach and Raspberry Gratin

Peach Shortcake

Almond Tartlets with Peaches

Peach Leaf Parfait

PEARS, EUROPEAN AND ASIAN

Butternut Squash and Pear Purée

Asian Pear and New-Crop Walnut Salad

Upside-Down Pear and Red Wine Tart

Wine-Poached Pears with Warm Chocolate Fondant

Pear-Shaped Pear Tartlets

Pears Poached in White Wine

Marsala-Baked Pears

Fuyu Persimmon Salad with Pomegranates, Belgian Endive, and Walnuts

Salad of Persimmons, Pears, and Pomegranates with Wine Grape Vinaigrette

Persimmon Cookies

Persimmon Pudding

Dried Persimmons

Ginger Pineapple Upside-Down Cake

Pineapple Frangipane Tart

PLUMS AND PLUOTS

Rabbit Stew with Prunes

Pork Loin Stuffed with Wild Plums and Rosemary

Tea-Poached Prunes

Prune-Armagnac Ice Cream

Santa Rosa Plum Tart

Rocket Salad with Pomegranates and Toasted Hazelnuts

Grilled Quail with Pomegranates and Curly Endive

Pomegranate Granita

Pomegranate Spritzer

Lamb Tagine with Quinces

Quince and Apple Fritters

Quince and Apple Tart

Poached Quinces

Raspberry Coulis

Vanilla Custard with Raspberry Coulis

Brandied Raspberries

Raspberry Ice Cream

Raspberry Soufflés

Raspberry Syrup

Baked Rhubarb Compote

Rhubarb Galette

Rhubarb Grapefruit Preserves

Fanny’s Strawberry-Orange Compote

Strawberry Sherbet

Strawberry Shortcake with Lemon Verbena Cream

Strawberries with Red Wine

Sun-Dried Strawberry Jam

A BASIC DESSERT REPERTORY

Samantha’s Pie Dough

Almond-Amaretti Powder

Vanilla Bean Ice Cream

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