Karen DeMasco

An elegant twist on the pineapple classic. You can use any kind of pear you'd like.

Use any combination of red or black grapes to achieve a deep purple color.

This delicate cheesecake is cooked in a water bath and steamed for a supremely light texture. To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil.

Serve this sweet and tangy condiment with the Cranberry Spice Cake , or spoon it over vanilla ice cream.

This rustic tart, filled with toasted pistachios, hazelnuts, and pine nuts, is a wonderful take on pecan pie.

If you manage to have any leftovers, this moist spice cake makes a nice afternoon treat with a cup of tea. For an extra-tart garnish, serve with Citrus-Cranberry Compote .

"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire."—Karen DeMasco

Biscotti are the perfect ending to a great meal, especially with an espresso. A scoop of ice cream makes them even more special.—Karen DeMasco

This sweet-tart compote is made up of cooked kumquat and lemon slices and fresh blood orange segments. This recipe is an accompaniment for the Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus "Marmelade".

This delicious dessert requires a little bit of planning. The day before baking the cheesecake, drain the ricotta in the fridge. Once the cheesecake is baked, it needs to chill one day to firm up. For the proper texture, be sure to use fresh ricotta cheese; it's available at some supermarkets and at specialty foods stores and Italian markets.

In this modern take on shortcake, the biscuits are filled with lemon curd, a "marmalade" made of a mixture of cooked and fresh fruit, and a spoonful of whipped cream. Keep in mind that the lemon curd needs to chill overnight.

A combination of fresh grapefruit juice and Campari (the bitter Italian aperitif) gives the granita a refreshing bite. A dollop of whipped cream brings everything into balance.

This upside-down cake is made in a skillet instead of a cake pan. When you invert the dessert, thin slices of vibrantly colored blood oranges end up on top.

Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.

This recipes accompanies the Ricotta Cheesecake .

This light, pretty dessert can be made up to three days ahead.

Often thought of as savory ingredients, pine nuts and rosemary make an exciting, unexpected pairing in sweets. This play on a classic Tuscan dessert makes a nice ending to a fall or wintertime meal, be it simple or fancy. The fragrant, lightly sweetened whipped cream and the caramel tones of the filling seem to magically warm up a chilly day. You can candy a sprig of rosemary for a pretty garnish, if you like, or leave it fresh.

I love the buttery taste and crumbly texture of this dough.