Pear

Maple syrup is one of New England's unique gifts to the culinary world. The natural sweetener is a wonderful complement to all kinds of ingredients but is especially good when teamed with pears, which are plentiful in fall. Here they're partnered in a cobbler, an old-fashioned dessert of fruit baked with a biscuit topping. Make sure to pass whipped cream flavored with the delicate syrup.

Pears and walnuts are often seen growing side by side in wine-country orchards. They make ideal partners in this delicate, old-fashioned dessert.

Honey and dried currants add sweetness.

The chef bakes individual tarts in small cast-iron pans, but he suggests that the home cook make one large tart. He serves each tart with a scoop of his own vanilla-bean ice cream and a "barber pole" of dark and white chocolates.

The creamy soup would be great with large sesame-coated breadsticks and a spinach salad with marinated mushrooms. Baked apples and oatmeal-raisin cookies are nice after. This recipe can be prepared in 45 minutes or less.

Served with poppy seed scones at Sarabeth's Restaurant in New York.

An impressive but easy dessert that's like a custard with fruit baked in it. In the summertime, make it with fresh peaches or plums instead of the pears.

Many dessert menus include a colorful sorbet plate-light and refreshing after a rich meal. Offer elegant cookies alongside. For the pink grapefruit sorbet recipe, we prefer Essencia, a dessert wine with the unique flavor of orange muscat grapes. It's made by Quady Vineyards in central California. If you cannot find it, use a Sauternes or a late-harvest Riesling.

This spice-scented compote makes a great accompaniment to the New York cheesecake.

Pears are eaten widely in this part of the country, and Campari-based aperitivi begin many meals. Here the herb-based drink shows up after supper, adding its festive color and distinctive flavor to an easy-to-make pear dessert topped with a sauce incorporating Italy's famous mascarpone cheese. The pears are even better when accompanied by glasses of the Italian dessert wine Malvasia delle Lipari.

A big finish for a big celebration dinner.

Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments.

Trifle is a great do-ahead party dessert. For this one, roast the pears and make the pastry cream the day before. Use purchased sponge-cake ladyfingers (available in the baked goods section of many supermarkets); unwrap them and leave them at room temperature over-night so that they firm up slightly.

For this recipe, it's worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.

Active time: 15 min Start to finish: 1 1/4 hr