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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Elegant Citrus Tart
Recipe
Top an orange curd-filled tart with an assortment of brilliantly-colored citrus fruit slices such as orange and grapefruit for an impressive dessert.
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Photo: Christopher Testani; Styling: Carla Gonzalez-Hart
Pomegranate-Orange Tart with Pistachio Shortbread Crust
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Photo: Ngoc Minh Ngo; Styling: Kelly All
Meyer Lemon Upside-Down Cake
Recipe
A polenta cake from pastry chef Hannah Buoye, of A16 Rockridge in Oakland, was the model for this dense, moist dessert. As the sliced lemons bake under the cake and absorb butter and brown sugar, they take on a marmalade-like quality.
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Dan Goldberg
Apple-Crisp Baked Apples
Fill a hollowed apple with a fragrant mixture of nuts, cinnamon, cardamon, and oats. Try using Pink Lady or Jazz (a popular new hybrid) apples, which tend to retain their shape and color better during baking. Bake and serve with a scoop of vanilla ice cream on the side.
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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Pear-Cranberry Crisp
Keep the ingredients for this quick-cooking dish around during the holidays in case you need a dessert to serve unexpected guests. Top the mix of tart cranberries, sweet pears, and crispy oats with a scoop of vanilla ice cream.
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Poached Pears with Cardamom Cream
Savor this quintessential holiday dessert of poached pears flavored with orange juice and vanilla beans. Drizzle a luscious ice cream sauce on top for extra pizzazz.
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Photo: Chris Court; Styling: Carla Gonzalez-Hart
Port-Glazed Pear Tart with Rosemary-Cornmeal Crust
Recipe
The shortbread-like crust stands up well to a luscious ricotta filling that’s topped with pretty port-stained pears. Larger pear wedges are stunning; you can also cut the pears into thin slices and arrange spokelike on top. Prepare the crust and pears up to 1 day ahead and refrigerate. Assemble just before serving.
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James Carrier
Quince-Apple Crisp
The tart quince, a seasonal fruit available between October and December, tastes like a cross between an apple and a pear. Its firm texture makes it a great addition to this classic six-ingredient apple crisp.
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Photo: Annabelle Breakey; Styling: Karen Shinto
Apple Pumpkin Galette
Basically an open-face pie, this galette is a great dessert for pie-phobes to make because the crust is so easy to handle–you don’t even need a pie pan.
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Jennifer Davick; Mindi Shapiro Levine
Pomegranate-Cider Baked Apples With Sugared Piecrust Strips
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Gingered Ambrosia
Serve a sweet dessert of orange sections and pineapple chunks flavored with bright lime juice, fresh ginger, and slivered mint leaves. A dusting of sweet, flaky coconut adds a delicate boost of texture.
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BECKY LUIGART-STAYNER
Caramel Pears
Simmer ripe Bosac pears in a vibrant four-ingredient sauce, then add a splash of white rum for an extra hint of sweetness. Serve with cinnamon sticks for a company-worthy garnish.
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Photo: Jennifer Causey; Styling: Claire Spollen
Broiled Grapefruit with Ginger and Maple Cream
Recipe
Not overly sweet, this elegant, seasonal dessert is a grapefruit-lover’s delight. To whip the maple-infused cream into fluffy peaks with ease, start with a frozen metal bowl and whisk. Using chilled tools helps the cream to develop and hold body quickly.
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James Carrier
Sparkling Oranges
Layer oranges, pomegranate seeds, and a zesty spice sauce in a clear bowl for a dessert that’s big on presentation and fresh flavor.
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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Pear Dumplings
Recipe
A fresh ginger-and-citrus syrup adds the finishing touch to these pastry-wrapped pears.
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