Orange

Try the compote on pound cake, too.

This dessert is an Italian takeoff on a classic French dish, Poire Belle-Hélène-poached pear with vanilla ice cream and chocolate sauce. Here the pear is teamed with a hazelnut-orange_semifreddo_ (a sweet Italian frozen mousse) and a Frangelico chocolate sauce. For smaller appetites, cut the semifreddo into eight portions and the pears in half.

Can be prepared in 45 minutes or less but requires additional unattended time.

A colorful topping for any kind of fish, especially broiled salmon, sea bass or halibut.

This dessert tastes indulgent, but it's made with nonfat cottage cheese, nonfat cream cheese and evaporated skim milk.

One of Sicily's finest crops is the blood orange with its spicy-sweet flavor. But any variety of orange can be used in this Italian dessert.

This recipe is an accompaniment for Blood Orange Tart with Orange Caramel Sauce.

Briefly cooking the spices brings out their oils and enhances the flavor. Before pureeing the soup, be sure the carrots are tender. Once the orange juice has been added, reheat the soup over very low heat.

Oranges and kiwis are among the fruits highest in calcium; almonds are the nuts with the most. This is a light and refreshing finish to any meal.

More supermarkets are carrying fresh rabbit, as people rediscover its delicate flavor. Braising helps to keep it moist and tender. If you have trouble finding rabbit, however, you can substitute bone-in chicken, skin removed.