Fruits/Nut recipe collection

Roquefort and apple omelet with butter-sauteed apple slices and crumbled blue cheese folded inside. A French-inspired breakfast or brunch ready in 10 minutes.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Seared sea scallops with fresh pineapple, ginger, basil, and soy sauce in a light cornstarch glaze. A quick, healthy stir-fry served over jasmine rice.

Silky pear butter simmered with white wine, vanilla bean, cardamom, and whole spices, then canned for year-round enjoyment. A gorgeous homemade preserve that makes Bartlett pears shine.

Spicy fruit salad with oranges, pears, bananas, grapes, and toasted walnuts tossed in a cinnamon-cardamom yogurt dressing. A fresh, no-cook side or snack.

This was very good. I prepared the salads individually on salad plates and fanned the pears for a more elegant look.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Strawberry granita made from just three ingredients, no ice cream machine needed. Fresh strawberry puree and simple syrup frozen and scraped into glittering, refreshing ice crystals. Pure summer in a glass.

Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Chinese toffee-coated apples and bananas with crispy batter and caramel sesame coating. Deep-fried fruit dunked in ice water creates a shatteringly crisp candy shell.

Pick any three berries, simmer them in blackberry wine with orange zest, then drop a buttery biscuit topping on top and bake until golden. A warm, bubbling berry cobbler begging for a scoop of ice cream.

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Warm pineapple mousse baked in souffle dishes with a hidden layer of shredded coconut, finished under the broiler with caramelized powdered sugar. An elegant tropical dessert.