DESSERT

Summer Fruit Granita

This refreshing dessert tastes like summer in a bowl. Granita is exceptionally simple to make, and its fresh flavor beats anything you can get at the ice cream shop.

• 1/4 cup sugar • 1 cup fresh strawberries • 1 cup fresh raspberries

• 1 cup fresh blackberries • 1 teaspoon freshly squeezed lemon juice

In a small saucepan, bring 1 cup water to a boil over high heat. Add the sugar and stir well until dissolved.

Remove the pan from the heat, add the berries and lemon juice, and cool to room temperature. Once cooled, place the fruit in a blender or food processor and blend on high until smooth.

Pour the puree into a shallow glass baking dish and place in the freezer for 1 hour. Stir with a fork and freeze for 30 minutes, then repeat.

To serve, use an ice cream scoop to portion the granita into dessert dishes.

Serves 4.

Dark Chocolate Hot Chocolate

Dark chocolate that contains at least 70 percent cacao is what you need for this recipe. It’s a surprisingly good source of heart-healthful antioxidants and is sinfully rich. This recipe is inspired by the very thick and creamy hot chocolate served in Italy and France.

• 4 cups low-fat milk • 2 teaspoons sugar • 4 (1-ounce) squares dark chocolate

• 1/2 teaspoon salt • 1/2 teaspoon ground cinnamon • 1/4 teaspoon chili powder

In a medium, heavy saucepan, heat the milk and sugar over low heat until it reaches a simmer.

Place the dark chocolate, salt, cinnamon, and chili powder in a medium bowl and pour just enough hot milk over the chocolate to cover.

Return the pan to the heat and reduce the heat to low.

Whisk the hot milk and chocolate together until the chocolate has melted, then pour the mixture into the remaining milk in the saucepan, whisking constantly.

To serve, divide among 4 mugs.

Serves 4.

Home-Baked Biscotti

Biscotti are a favorite sweet in Italy, particularly served alongside espresso. Happily, they’re one of the easiest treats to bake. These keep well in an airtight container for up to two weeks, so double the recipe to make enough to last a while. These are also wonderful dipped in red wine.

• 2 cups whole-wheat flour • 3/4 cup sugar • 1 teaspoon baking powder • 1/4 teaspoon salt • 3/4 cup slivered almonds

• 3 large eggs • 2 tablespoons pure almond extract • 1 teaspoon pure vanilla extract • 1 teaspoon extra-virgin olive oil

Place an oven rack in the middle position and preheat the oven to 275°F.

In a large bowl, combine the flour, sugar, baking powder, salt, and almonds and stir with a wooden spoon until well combined.

In a small bowl, whisk together the eggs, almond extract, and vanilla.

Pour the egg mixture into the dry ingredients and use a wooden spoon to mix well, stirring for about 2 minutes to ensure that the ingredients are well combined.

Use your hands to grease a baking sheet with the olive oil and then use your greased hands to spread the dough onto the baking sheet in a rectangle about 11 x 4 inches.

Bake for 45 minutes, remove from the oven, and use a sharp, greased knife to cut the rectangle crosswise into 1/2-inch slices. Lay the slices cut side up about 1/2 inch apart and return the baking sheet to the oven.

Bake until the cut sides are quite dry, about 20 minutes.

Cool on the baking sheet to room temperature, then store in an airtight container.

Makes about 20 biscotti.

Chocolate-Dipped Fruit Bites

Here’s a treat that is fun to make and even more fun to eat. It’s perfect for when you have little helpers in the kitchen, but you may need to make extra to replace the ones that get eaten along the way! Any leftovers will keep in an airtight container in the refrigerator for up to two days.

• 1/2 cup semisweet chocolate chips • 1/4 cup low-fat milk • 1/2 teaspoon pure vanilla extract • 1/2 teaspoon ground nutmeg • 1/4 teaspoon salt

• 2 kiwis, peeled and sliced • 1 cup honeydew melon chunks (about 2-inch chunks) • 1 pound whole strawberries

Place the chocolate chips in a small bowl.

In another small bowl, microwave the milk until hot, about 30 seconds. Pour the milk over the chocolate chips and let sit for 1 minute, then whisk until the chocolate is melted and smooth. Stir in the vanilla, nutmeg, and salt and allow to cool for 5 minutes.

Line a baking sheet with wax paper. Dip each piece of fruit halfway into the chocolate, tap gently to remove excess chocolate, and place the fruit on the baking sheet.

Once all the fruit has been dipped, allow it to sit until dry, about 30 minutes. Arrange on a platter and serve.

Serves 4 to 6.

Baked Pears in Red Wine Sauce

Prepare this elegant dessert when you’re celebrating a special occasion or want to impress some dinner guests. It looks and tastes fancy but is it’s not simple to make. If you like, bake the pears a few hours ahead of time and let them sit at room temperature. Just reheat the sauce before serving.

• 4 just-ripe firm pears, such as Bosc or Anjou • 1 cup sweet red wine, such as port or Beaujolais Nouveau • 1 cinnamon stick

• 2 teaspoons light brown sugar • 1/2 teaspoon pure almond extract • 4 mint sprigs for garnish

Preheat the oven to 325°F.

Peel the pears, leaving the core and stem intact. Cut a slice from the bottom of each to allow them to stand easily. Place the pears in a small baking dish.

In a small saucepan, combine the red wine, cinnamon stick, and brown sugar and heat over low heat just until it reaches a simmer. Stir in the almond extract, remove the cinnamon stick, and pour the liquid into the baking dish. Slide the dish into the oven, being careful not to tip the pears.

Bake until the pears are golden and fork-tender, about 1 hour. The bottom one-third to onehalf will be a deep red.

Gently transfer the pears to a platter and pour the red wine mixture back into the saucepan. Heat over medium heat and simmer until reduced by half, about 15 minutes. Remove the pan from the heat and allow the sauce to cool for 10 minutes.

To serve, place each pear in a shallow dessert bowl and pour a little red wine sauce around it. Garnish with fresh mint.

Serves 4.

Roasted Honey-Cinnamon Apples

For this dish you’ll want to look for Stayman Winesap or Gala apples, which are firm enough to hold up to roasting and maintain their slightly tart flavor. This is a simple but delicious way to make the most of this healthful fall fruit.

• 1 teaspoon extra-virgin olive oil • 4 firm apples, peeled, cored, and sliced • 1/2 teaspoon salt

• 11/2 teaspoons ground cinnamon, divided • 2 tablespoons low-fat milk • 2 tablespoons honey

Preheat the oven to 375°F. Grease a small casserole dish with the olive oil.

In a medium bowl, toss the apple slices with the salt and 1/2 teaspoon of the cinnamon. Spread the apples in the baking dish and bake for 20 minutes.

Meanwhile, in a small saucepan, heat the milk, honey, and remaining 1 teaspoon cinnamon over medium heat, stirring frequently. When it reaches a simmer, remove the pan from the heat and cover to keep warm.

Divide the apple slices between 2 dessert plates and pour the sauce over the apples. Serve warm.

Serves 2.

Grilled Pineapple and Melon

Grilling fruit caramelizes its natural sugars and really brings out the fruit’s flavor. It’s the ideal dessert for an afternoon cookout, but you can just as easily prepare this on an indoor grill.

• 8 fresh pineapple rings, rind removed • 8 watermelon triangles, with rind

• 1 tablespoon honey • 1/2 teaspoon freshly ground black pepper

Preheat an outdoor grill or a grill pan over high heat.

Drizzle the fruit slices with honey and sprinkle one side of each piece with pepper. Grill for 5 minutes, turn, and grill for another 2 minutes. Serve.

Serves 4.

Red Grapefruit Granita

Red grapefruit is a tasty source of vitamin C and a host of other important antioxidants, including resveratrol. It makes a most refreshing granita, the perfect ending to an outdoor dinner on a warm summer evening.

• 3 cups red grapefruit sections • 1 cup freshly squeezed red grapefruit juice • 1/4 cup honey

• 1 tablespoon freshly squeezed lime juice • Fresh basil leaves for garnish

Remove as much pith (white part) and membrane as possible from the grapefruit segments.

Combine all ingredients except the basil in a blender or food processor and pulse just until smooth.

Pour the mixture into a shallow glass baking dish and place in the freezer for 1 hour. Stir with a fork and freeze for another 30 minutes, then repeat.

To serve, scoop into small dessert glasses and garnish with fresh basil leaves.

Serves 4 to 6.