Nectarine

When using an outdoor grill, add a handful of fresh charcoal to the embers after serving the main course; when it's time to cook the nectarines, the fire should be at the right temperature. Remember to brush the grill clean before adding the fruit. Sour cream is a good substitute for the crème fraîche.

I was first tempted to serve these with a dollop of crème fraîche, or vanilla ice cream, but I resisted because I didn't want to dilute their flavor, and I was right to do so, for the balance of flavors is perfect. Muscovado sugar is a very dark, usually organic, unrefined sugar from Madagascar. If you can't find it, simply use dark brown sugar.

Raw sugar can be found in the baking aisle.

Serve with: Fresh sugar snap peas, grape tomato salad, and dinner rolls.

Active time: 20 min Start to finish: 25 min

You can make the syrup a day ahead; however, add the fruit no more than eight hours in advance, to prevent it from getting soggy.

This pie rivals peach pie for flavor and texture. The double-crust pie is piled high with lush tart nectarines interspersed with raspberries. The flesh of a nectarine is slightly firmer than that of a peach, producing a pie with an excellent texture.

Using purchased puff pastry as a crust gets these simple and sensational tarts ready in no time.

This summer pudding yields 6 servings, allowing second helpings for a party of 4 or a breakfast treat for the next morning. In addition to an 8-inch square glass baking dish, you will also need another one, glass or metal, of the same size.

The flavors of this salad go well with honey-glazed grilled chicken or pork chops.

This lovely dessert must be chilled at least two hours (or up to one day) before serving.

Can be prepared in 45 minutes or less.

We admit we've never been big clafouti fans, but this recipe won us over. It's the lightest version of the dish we've ever had. In the fall and winter, innkeepers Bob and Caroline Taylor like to make this dessert with pears, flavoring it with powdered ginger.

These pretty tartlets can be made one day ahead. Arrange them in a single layer in a shallow plastic container for transporting.

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

This is best eaten the day it's made — left to sit longer, the cake can get a bit soggy from the fruit.