773 fruit dessert recipes

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

A classic Baltimore sheet cake with a soft, simple batter topped with rows of fresh peach slices, cinnamon sugar, and melted butter. This old-school Mid-Atlantic bakery favorite is summer in every bite.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

No-bake pumpkin parfait pie with vanilla ice cream, instant coffee, and warm spices set in a graham cracker crust. A creamy, mousse-like pumpkin pie that chills instead of bakes.

Layers of soft pound cake soaked in sweet Marsala wine, lush apricot purée, and silky vanilla custard come together in this classic British trifle that's easier to make than you think.

A scrumptious dessert that is perfect thing to warm you and your tastebuds up on that cold winter night.

Italian-inspired layered dessert with sponge cake soaked in rum and orange liqueur, sweetened ricotta cream, and fresh berries. A boozy, elegant trifle for special occasions.

Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.

Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.

Cantaloupe balls and blueberries in a fresh mint sugar syrup served as a fruit salad or chilled dessert with whipped cream. A light, refreshing summer fruit dish.

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.