3 cups berries, peaches or fruit of choice
4 tablespoon Amaretto liqueur
4 tablespoon powdered sugar
sauce
8 ounces ricotta cheese
8 ounces cream cheese
1/2 cup sugar
4 egg yolks
2 tablespoons heavy cream

tablespoons Amaretto liqueur

Toss berries with Amaretto and powdered sugar. Set aside and chill. Sauce: Blend the cheeses with sugar, yolks, cream and Amaretto. Beat until smooth. Pour into a serving dish and chill. Serve, garnished with parsley with chilled fruit.

Souffle: Butter and sugar bottom and sides of four 1-cup souffle dishes. Refrigerate.
Stir 3 tablespoons sugar with 1 tablespoon butter in a heavy large skillet over a medium heat until sugar is dissolved. Add apricots an brandy and heat briefly, ignite with match. When flame goes out, cook until apricots are tender, about 3 minutes. Add the cornstarch mixture and bring to a boil, stirring constantly. Boil until thickened, stirring for 3 minutes. Transfer to a bowl and let cool.
Preheat oven to 375 degrees. Beat whites with tartar until they from soft peaks. Gradually add remaining 2 tablespoons sugar and beat until stiff, but not dry. Gently fold 14 of the whites into the apricot mixture to lighten, then fold in the remaining whites. Divide among the prepared dishes. Bake until souffles rise and brown, 10-12 min. Dust tops with powdered sugar and Serve, garnished with parsley with chantilly cream.
Apricot Brandy Chantilly
Beat cream, sugar and brandy until soft peaks from.

Preheat oven to 350 degrees. In a bowl, gently toss peaches with sugar and mace. Set aside. Meanwhile, melt butter in an overproof baking dish. In a separate bowl, combine the sugar, flour and baking powder. Stir in the milk. Pour the mixture into the baking dish, then add the peaches. Bake for 1 hour. Serve, garnished with parsley with vanilla ice cream or cream fresh.

This French cake is lighter than flour-based cakes.
Preheat oven to 275 degrees. Beat egg whites until stiff. Add 1 tablespoon of sugar and cream of tartar and continue to beat for 1 minutes. Fold in remaining sugar and ground almonds all at once. Divide mixture onto 2 baking sheets lined with parchment paper. From into 8-inch circles. Bake for 1 hour. Remove from the oven and peel away the paper. Set aside to cool.
Simmer apricots in 2/3 cup water with rind and juice of lemon for 20 minutes. Puree in a blender and set aside to cool
To assemble, place a round of meringue on a cake plate. Whip heavy cream until stiff and spread half on the irst meringue. With a spatula, swirl half of the apricot puree through whipped cream to give a marled effect. Top with seocn meringue, cream and remaining apricot puree. Sprinkle top with grated chocolate. Refrigerate until firm.

Bring sugar, water, lemon slices, cinnamon stick and cloves to a boil. Cook until syrup thickens or mixture reaches 235 degrees. Add figs to the syrup and cook until just tender. Do not allow figs to split. Set stand for 24 hours to plump. Serve, garnished with parsley with sour cream.

In a saucepan, bring water and sugar to a boil reduce heat ad simmer 5 minutes. In a bowl pour sugar syrup over mint. Let steep until cool. Add orange juice and refrigerate until cold. Stain. Add peel and whites. Mix until blended. Freeze in ice-cream maker. Transfer to a food processor and process until blended. Return to ice-cream maker and freeze again.

Fit a 1-quart souffle dish with a 6-inch wide double band of foil, brushed with vegetable oil, to from a collar extending about 3 inches above the rim. In a small bowl, sprinkle the gelatin over ¼ cup cold water and let soften for 10 minutes.
In a small heavy saucepan, whisk the lime juice, salt, yolks and ½ cup of the sugar and cook the mixture over moderately low heat, stirring constantly util it uust coats a spoon, but do not let it boil. Remove the pan from heat and stir in the gelatin mixture. Stir the mixture until the gelatin is melted. Sti in the rind, transfer the mixture to a metal bowl and set the bol in a larger bowl of ice and cold water. Chill the mixture, stirring often. Do not let it set, however, and remove the smaller bowls from the larer one.
In a large bowl, beat the egg whites until they are frothy. Add the cream of tartar and rthe remaining ½ cup sugar, a little at a time. Beat until whites from soft, glossy peaks.
In a chilled bowl, beat the cream until it just holds stiff peaks. Stir ¼ of the white sinto the lime mixture. Fold in the remaining whites and just before they are incorporated, completely fold in the cream, genly but thoroughly. Spoon mixture into the souffle dish, smoothing the top and chill, coverered loosly with plastic wrap for at least d4 hours, or until set. Press pistahios gently around the side of the souffle and garnish the top with the whipped cream, lime slices and candied violets.

Peal, core and cut apples into thin slices. Grease bottom and sides of a 10-inch pie plate with 2 ½ tablespoons softened butter. Coat bottom thicker than sides. Sprinkle ½ cup sugar on bottom of plate. Arrange a third of apple slices, overlapping, in circles. Melt remaining 2 ½ tablespoons of butter. Drizzle some of melted butter on them and spinkle on 1/3 cup sugar. Repeat layers of apple, butter, and sugar twice. Set aside.
Preheat oven to 350 degrees. Sift flour with sugar and salt. Using a pastry blender, add butter and work until crumbs are coarse. Sprinkle on 4 tablespoons ice water and work until incorporated. You may need to add up to 1 tablespoon more water. Place on a well-floured board and roll dough into an 11-inch circle Dough may need some additional flour if it is sticky. Lay dough on top of apples and trim dough around the rim of the pie plate. Fold edges of dough down in and around apples. Cut a small hole in top of dough to allow steam to escape. Bake for 1 ½ hours. Bake 30 minutes more, loosely covered with foil. Place on a cooling rack and tun upside down. Remove pie plate and let cool at least 45 minutes.

Preheat oven to 425 degrees, Sift flour, again with salt and ½ teaspoon sugar in a large bowl. Transfer 1/3 to a small bowl. Cut shortening into flour in small bowl until mixture resembles coarse meal. Add ¼ cup water to flour in large bowl and mix until paste forms. Combine paste with coarse meal and mix until combined. Shape into ball.
Mix 1/3 cup sugar and 1 teaspoon cinnamon in another small bowl. Roll dough out on lightly floured surface to thickness of 1/8 inch. Cut into four 7-inch squares. Set 1 apple in center of each square. Spoon ¼ of cinnamon-sugar into center of each apple. Cover each opening with 1 tablespoon butter. Lift corners of each pastry up and overlap each apple sealing with water. Carefully pace 1 apple dumpling in each of the 4 small gratin dishes. Set aside.
Cook 1 ½ cups water,2/3 cup sugar, 2 tablespoon butter, lemon juice and ¼ teaspoon cinnamon in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat to high and boil for 3 minutes. Pour syrup around sides of dumplings. Bake until they are golden brown and a metal skewer pierces apple easily, about 40-45 minutes. Transfer aples to plates and spoon caramel syrup over each.

Preheat oven to 350 degrees. In a large saucepan, slowly cook apples with ¼ cup sugar and about 2 teaspoon water until soft (about 10 minutes). Remove from heat and set aside to cool. Meanwhile, in a small saucepan, combine ½ cup sugar with about 2 teaspoon water and cook over medium heat until sugar begins to caramelize. Then continue cooking while stirring with a wooden spoon until sugar turns a dark amber. Immediately pour this sugar into a 2-quart mold and quickly turn from side to side to evenly coat sides and bottom. Set aside to cool. Scald cream, and set aside to cool. Puree apples. Beat eggs and slowly stir them into the cream, then strain egg mixture into a large bowl. Stir in the apple puree and pour mixture into the prepared mold. Bake flan in a water basin for about 1½ hours or until a knife inserted into middle comes out clean. Remove from oven and allow to cool. Before serving, puree strawberries, then mix the rest of the cream, kirsch and 1 tsp of sugar. Unmold flan and Serve, garnished with parsley topped with the strawberry puree.

Brush one side of bread slices lightly with melted butter and then halve each diagonally. Toast the bread, butter side up on a baking sheet in a preheated 400 degrees oven for 8 minutes, or until just golden at the edges. Reserving some plum and each slices for garnish layer the rest with the toast. Garnish top with fruit slices brushed with melted butter.
In a heavy saucepan, combine the milk, cream, sugar and vanilla, and heat over medium heat, stirring until sugar is dissolved and the liquid is hot. Remove the vanilla bean, if used and scrape the seeds into the milk mixture. In a large bowl, whisk together the yolks and the whole eggs until they are combined and add the milk mixture in a stream, until they are just combined. Pour the mixture carefully over the bread and fruit. Put the dish in a baking pan and add enough hot water to the pan to reach half way up the side of the dish. Bake at 350 degrees for 20-30 minutes, or until the custard is just set. Sprinkle with powdered sugar and Serve, garnished with parsley with maple syrup if desired.

Preheat oven to 350 degrees.
Using a flameproof dish, distribute plums in a single layer. Mix sugar, kirsch and tapioca and pour over fruit. Stew for about 10 minutes on top of stove. Meanwhile, separate egg and beat the yolk in a small bowl. Slowly add vanilla sugar until smooth and lemon colored. In a separate bowl, beat the egg white with salt and cream of tartar. When stiff, fold in the beaten yolk. Stir in flour and almond extract. Spread this batter over the plums and bake for 30 minutes. Keep warm and Serve, garnished with parsley with heavy cream.

In a mixing bowl, combine flour with baking soda and salt. Stir in oats, brown sugar, wheat germ and butter. Mix well. Reserve ¾ of the mixture for the top.
Grease an 8-inch layer cake pan. Line the bottom with waxed paper and grease the paper. Press remaining crumb mixture into bottom.
Bake at 350 degrees for 10 minutes. Meanwhile, pit and chop the plums. Combine with sugar and cornstarch in a small saucepan. Heat to boiling, stirring constantly, and cook 2-3 minutes, until slightly thickened. Pour over partially baked crust. Sprinkle with reserved oat mixture. Return to oven and bake 25 minutes or until lightly browned. Cool. Cut into wedges and Serve, garnished with parsley with sour cream, whipped cream or ice cream, if desired.

Arrange the pears, rounded side down in a flameproof baking dish large enough to hold them in one layer. Dot the pears with the butter, sprinkle them with the sugar and bake at 375 degrees, basting occasionally with pan juices,; for 20-30 minutes. They should be tender. Drain any juice that has accumulated in the pear cavities into the baking dish, scraping any undissolved sugar as well. Add this to the cooking juices. Transfer pears carefully with a slotted spoon to desert plates and keep warm, covered loosely. Bring the cooking liquid in the baking dish to a boil and, stirring constantly, boil until it turns a golden caramel. Add the cream carefully, and bring to a boil, stirring constantly. Simmer sauce, stirring occasionally, until it is smooth. Spoon it over the pears and sprinkle with nuts.

Peel and core the pears. Leave the stems attached. They may be whole, halved or quartered
Put pears in a saucepan just large enough to hold them standing upright. Add the lemon juice, sugar, honey, wine, vanilla, cloves, peppercorns, casis and thyme. Bring to a boil, then cover and simmer very slowly for about 30 minutes. Lift the pears out of the pan. Stand them upright in a serving bowl. Strain the sauce over the pears and allow them to cool before serving. Baste the pears periodically with the wine sauce as they cool.