Fruit Dessert

Start this a day ahead and freeze overnight. For the crust, blend crumbled vanilla wafer cookies in a processor until crumbs form.

Fruit simmered in cinnamon syrup is a typical after-dinner treat throughout Mexico.

You can substitute pears for the apples.

If you're making this entire menu, we recommend assembling the cobbler and putting it into the oven just before you begin grilling the steak. That way, the cobbler will be cool enough to serve after you have finished eating the main course and cleared the table.

If you don't have a 2 3/4-inch-diameter cookie cutter, the same size tin can (with top and bottom removed) works just as well.

The fruit juices blend with the sugar, spices, and orange-flower water to create a lovely syrup. What to drink: Orange Muscat wines (such as Essencia) would be perfect with this.

Plum fans take note: The jam recipe here is a stand-alone bonus, especially if that tree in the garden is overloaded. (You can triple the jam recipe below for a yield of two generous cups and store it in the refrigerator for up to one week.) Pastry novices should also note that this is one napoleon that holds together beautifully when sliced — so go for it.

A brandied custard filling makes a wonderful backdrop for ripe apricots.

A lovely combination of apricots and cherries tops a tender crust in this great summertime treat. Serve it with lightly sweetened whipped cream.

This cake, bursting with berries, is perfect for a picnic. Dress it up for company with unsweetened whipped cream and a simple vanilla custard sauce.

Poaching time for pears will vary, depending on their firmness.