Apricot

California dried apricots are essential for this recipe — they have the tartness needed to balance the sweet filling and macaroon layers. Don't assemble this cake ahead or the crisp macaroon layers will get soggy.

The following recipe produces a coarse-crumbed cake; for ease of slicing, dip you knife in hot water before cutting each serving.

(TORTA DI RISO CON COMPOSTA DI CILIEGE E ALBICOCCHE) This flourless dessert is popular, especially on the Po River plain. The texture is more like that of a rice pudding than that of a cake. The compote is a refreshing partner. For a treat, uncork a semisweet Lambrusco.

Frangipane is a classic pastry filling with ground almonds. Here, pistachios are also added. Both the pastry and the filling can be made one day before baking.

Sweet summer apricots are a terrific topping for this upside-down cake.

A classic Austrian tart gets an American update with this cranberry and apricot filling.

Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.

A delightful new take on shortcakes. Adding a bit of gelatin to the cream helps maintain its volume when whipped.

Candied, or crystallized, ginger is peeled fresh ginger root that has been cooked in a sugar syrup and coated with sugar.

(TARTE ABRICOT VERLET) Verlet is a tiny tea and coffee shop that also serves good homemade pastries. Anyone who loves apricots will love this simple, homey pie. Be sure to use fresh, not canned, apricots.

June is fresh apricot season, but there are always a few that just won't seem to ripen. This dessert makes good use of those hard apricots.

(Crostata di Albicocche) What could be better than apricots—the best of summer—held in a tender pasta frolla, or sweet pastry? Tarts are a favorite Tuscan dessert, and in fact are so beloved that they're often eaten for breakfast and as snacks, too. If you make this later in the summer, use white peaches if you can find them, and leave the skin on; it will turn a beautiful ruby color when cooked.

Can be prepared in 45 minutes or less.

To peel apricots, blanch about 20 seconds. Drain and rinse with cold water, then slip off the peels with a paring knife.

Here's a colorful and creative pie: Apricots, which flourish in California, Hawaiian pineapple and Oregon cranberries come together in a filling that offers a terrific balance of the exotic and the traditional. It's good with vanilla ice cream.

Arlene sometimes uses sliced apricots, peaches or whole strawberries instead of plums for an equally delicious topping.

This recipe can be prepared in 45 minutes or less. Inspired by Florida chef Norman Van Aken's mango habanero mojo, this sauce is a wonderful accompaniment to grilled pork or chicken. Be sure to wear protective gloves while mincing the chile.