These are the most fruit-forward recipes in the chapter — whole fruits roasted, baked, or poached; fruits sweetly stewed to be enjoyed topped with a dollop of ice cream or whipped cream, or to have the roles reversed and spooned over ice cream or a slice of cake; raw or cooked fruit reduced to a purée to drizzle over all manner of desserts as you like; and finally, an easy fruit jam that can become a part of a post-dinner cheese board.