9,199 lowfat recipes

Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Traditional German rose hip soup (Hagebuttenssuppe) made from dried rosehips simmered until soft, strained, and finished with Madeira wine, almonds, and lemon juice.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Slow-simmered pork burrito filling with cubed pork, jalapeno, bell peppers, cumin, oregano, and green chiles. Browned and braised until fork-tender for stuffing into warm tortillas.

Ossi di Morti (Bones of the Dead) Italian cookies flavored with cinnamon and clove oil, baked hard and meant to be dunked in coffee or tea. A traditional Italian All Souls Day treat.

Spicy fruit compote simmers dried fruit in port wine with cinnamon, cloves, and lemon, finished with fresh banana. A warming dessert or breakfast topping for yogurt, ice cream, or pancakes.

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.

No-bake chocolate pumpkin truffles with vanilla wafer crumbs, ground almonds, cinnamon, and coffee liqueur, dusted in powdered sugar. A rich fall candy that makes 48 pieces.

Dried fruit poached in sweet red wine with cinnamon, cloves, and lemon juice, served chilled with fresh bananas. A warm-spiced fruit compote dessert that's light and elegant.

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.

Fresh fruit with sliced almonds, a splash of rum, and a golden broiled meringue topping. Part fruit salad, part baked Alaska. A showstopping warm dessert ready in 20 minutes.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Fruit compotes are a typical dessert for a Sabbath meat meal.

Almond orange macaroons made with blanched almonds, sugar, egg whites, and orange flower water. The naturally gluten-free Mediterranean cookie with a chewy interior and crisp golden top.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.