508 egg fruit recipes

Impress the neighbors at the next dinner you have with them with this decadent and delicious banana cream pie.

Incorporate fruit into your baking with this simple recipe that makes scrumptious cookies everyone will love.

Old-fashioned fruitcake packed with dates, candied pineapple, candied cherries, and a full pound of pecans. Baked low and slow for a dense, jewel-toned holiday loaf that's more fruit than cake.

Strawberry rice cream with double-boiler vanilla custard rice folded into whipped cream and fresh strawberries. Lighter and more elegant than standard rice pudding, served chilled.

Filipino ginisang ampalaya with bitter melon, pork, shrimp, and scrambled eggs in a savory patis sauce. A classic Pinoy ulam best served hot over steamed rice.

Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.

Reverse chocolate chip cookies flip the classic inside out: a dark chocolate dough studded with white chocolate chunks and chopped macadamia nuts. Rich, fudgy, and loaded with buttery crunch in every bite.

Great Chocolate Cake (and Strawberry Shortcake) recipe

Peach cheese pie with a baked cream cheese filling topped with sliced peaches arranged in a petal pattern under a glossy peach juice glaze. A beautiful chilled summer dessert.

Deep fried cherries in clusters dipped in a wine-egg batter, fried golden, and dusted with powdered sugar and cinnamon. A European-style fritter dessert using fresh whole cherries.

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.

Old-fashioned peach ice cream churned in a hand-crank or electric freezer with crushed ripe peaches, evaporated milk, and a touch of almond extract. A summer porch classic.

Kumquat pecan crepes are filled with a frangipane-style pecan butter and chopped preserved kumquats, baked golden, then flambeed tableside with warm cognac. A grown-up dessert with theatrical presentation.

Fresh peach pie with a creamy cream cheese and sour cream custard filling, sprinkled with cinnamon. A Southern summer pie that elevates ripe peaches with a tangy cheesecake-style base.

Fresh pear Bundt cake with cinnamon and a powdered sugar glaze. A moist oil-based cake packed with 3 cups of sliced pears that stays tender for days.

Pumpkin nut bread spiced with cinnamon and nutmeg, studded with chopped nuts and optional dried fruit. Tender quick bread that fills the kitchen with autumn warmth, perfect for Thanksgiving morning.