Fresh seasonal fruit takes center-stage in these moist, slightly sweet treats. While the recipe calls for strawberries, any fruit works great. Adapted from a New York Times Cooking recipes created by Jerrelle Guy.

This recipe takes a little time, but the end result speaks for itself. Named for the Normal region famous for the eau-de-vie Calvados, this traditional recipe combines apples, brandy, and cream to make a creamy, silky sauce for the chicken.

Named for “palm tree” in French, these crunchy treats are little more than puff pastry and sugar. They are as easy to make as they are delicious, and the perfect counterpart to a shot of espresso or strong coffee.

I can’t think of a better way to take advantage of summer’s amazing bounty of fruit than soaking it in sugar and rum for six months. After trying this delicious and potent compote around the holidays you won’t be able to, either.

For the best results, use ‘tree-ripened’ mangos - those that are picked later on the vine for incredible flavor. They are a little more expensive and harder to find, but absolutely worth it. Oh, and there’s no dairy in this butter so spread away! I use it with fresh goat cheese tarts, French vanilla ice cream, grilled white fish, and so much more!

Nectarines are basically peaches without the fuzz, and just as sweet and rich in flavor. This recipe turns these delightful fruits into a sweet, thick butter that is perfect on a slab of grilled bread with some fresh chèvre and a drizzle of honey.