If you thought fruit desserts were only for summer, think again. Serve your favorite fruits baked in a warm flaky pastry shell or chilled in an icy shake, depending on the season and your mood. Here are our 50 favorite fruit-filled desserts.
Follow this recipe (and the variation that follows) to make terrines using different fruit-flavor combinations; just start with six ounces of each of three types of fruit. Berries and stone fruits (plums, peaches, and nectarines) need to be cooked before pureeing, while melons and mangoes do not.
Icy melon milk granita is an easy make-ahead treat for a hot summer day. (No need to scrape our sherbet-like mixture every 30 minutes, as with most granitas -- just rake it once at the end for the right consistency.)