Peach

Make oatmeal-cookie crumbs by blending cookies in a processor until finely ground.

The sauce is reminiscent of that sentimental summertime favorite, the 50/50 Bar.

This is a variation on the classic New Orleans dessert bananas Foster, created by chef Paul Blange at Brennan's Restaurant. To save time, you can use store-bought premium vanilla or butter pecan ice cream instead of homemade. Active time: 1 hr Start to finish: 5 hr (includes making ice cream)

Active time: 20 min Start to finish: 25 min

To prevent the caramelized peaches from sticking to the parchment paper, unmold these flavorful little cakes while they're still warm. Active time: 50 min Start to finish: 1 1/4 hr

There's a southern accent to this entrée, so round out the menu with corn muffins, coleslaw and three-bean salad; then bring on the coconut layer cake.

The graham cracker crunch topping is delicious on its own, but combined with ripe peaches, cinnamon syrup and ice cream, it makes for positively addictive sundaes.

Arlene sometimes uses sliced apricots, peaches or whole strawberries instead of plums for an equally delicious topping.

Like cobbler, but even better. This is crowned with cinnamon shortcakes—slightly crisp on the outside and delicate within—that require no kneading or rolling. We call for frozen peach slices, so this is a year-round treat.

Frangipane is a classic pastry filling made with ground almonds. Here, pistachios are used instead.

This recipe was created to accompany Grilled Chicken with Peach and Apple Salsa.

Active time: 1 1/2 hr Start to finish: 3 hr (plus 1 day for flavors to develop)