Dried Cherry

A prized Christmas sweet from Tuscany, panforte means "strong bread" — but it's more like an almost-flourless fruitcake.

Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert.

Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.

Like the Dried Pear Soufflé, this dessert relies on dried fruit rather than a lot of fat for richness. The glazed cherries add color; dried cherries may be substituted if you like. Any fresh fruit in season can be used to garnish the dessert.

For best results, use fresh ricotta, which is sold at Italian delis and specialty cheese shops. Avoid packaged brands that include gelatin and preservatives, as these can be watery and have a grainy texture. Prepared cannoli shells are sold at Italian markets.

Although pure maple syrup is a tried-and-true accompaniment to waffles, we've come up with something a little different for the following recipe. Here you'll find a choice of a savory topping as well as a sweet one.

The chutney also works well as an accompaniment to chicken, duck or lamb.

An inspired cherry-chocolate dessert.

The tea adds an elegant complexity to the sauce for the pears, dried apricots, and cherries. Using dried tart cherries instead of Bing cherries helps balance the sweetness.

If you spend one afternoon in the kitchen, there will be cookies for everyone on your list. You'll need at least a four-quart bowl to mix the large amount of dough.

These dessert packages are fun to make and a clever way to serve strudel. Try either tart dried cherries or the sweeter dried Bing - both available at specialty foods stores and most supermarkets.