Simple Cooking

This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick sauté, and their natural sugars—brought to the surface as juices evaporate—aid in the caramelization process. If you prefer not to use rum, you can substitute more pineapple juice.

If at any point the dough gets too soft to work with or begins to shrink, refrigerate for 15 minutes before proceeding.

The rich, tangy crème fraîche and a bit of vinegar cut the sweetness of the berries. You can use vanilla ice cream in place of the crème fraîche.

These pears may be refrigerated in their cooking liquid overnight.

Homemade citrus curd—a mixture of eggs, sugar, butter, and orange and lime juices—adds tangy flavor to this mousse.

The sauce can be refrigerated in an airtight container for up to 3 days. Warm over gentle heat just before serving.

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.

The lemon slices can be stored in an airtight container at room temperature up to 1 day.

The crêpes can be made 1 day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200°F oven.