Berry

Prepared puff pastry makes this easy.

Few desserts are as comforting or satisfying as a simple egg custard. Here we've dressed things up a bit with some extra spice and a fruit compote.

Russian cheesecakes, like this one served at The Kaleenka in Seattle, are lighter and drier than most American versions. The texture comes from a dry-curd cheese (known here a hoop cheese) common to Russian cooking.

Refreshing in looks and taste, these light fruit sorbets served in a colorful raspberry sauce are perfect after a filling seder meal. There will be leftovers of each sorbet to enjoy later.

Light cookies are filled with dessert-wine ice cream and fruit. The recipe makes about six cookies, so there's an allowance for breakage or extras for nibbling.

It's a snap to make this delicious low-fat dessert-you don't even need an ice cream maker. The ice has a refreshing texture with an appealing crunch.

With a hint of smoky chipotle chile, this relish is a delicious departure from the usual cranberry sauce.

This recipe yields an extra cake layer that can be reserved for another time. Wrap it tightly in foil, and freeze it for up to a month. Keeping the cake wrapped, defrost it at room temperature; then serve it with berries and whipped cream or ice cream.

Here's a rich treat that's filled with creamy chocolate ganache and garnished with ripe strawberries.

Crema catalana is a delicious custard covered with caramelized sugar. There are several Catalan chefs who take credit for having transformed this popular dessert into an ice cream. This version is served in glasses or bowls and drizzled with a creamy caramel sauce.

Can be prepared in 45 minutes or less.

This cake was first made in the north of England by young women for their fiancés. It's usually just layered with whipped cream and strawberries, but in this recipe the cake is spread with a berry and rhubarb compote for extra moistness. If your guests don't eat all of this, serve it with tea the next day.

Fresh raspberries and blueberries enhance both the filling and the topping of this creamy and delicious dessert. Begin preparing it a day before serving.

Strawberries and rhubarb are just two of the many flavorful produce varieties grown in this region. During fall and winter, the frozen versions stand up surprisingly well, especially in dishes like this compote, which we serve over ice cream or frozen yogurt for dessert or plain breakfast.