Fruit Dessert

Cooking blintzes takes a bit of practice. A nonstick skillet is a great help. The first blintz is almost never perfect; just discard it and start again. The blintzes can be made through step 4 up to 2 hours ahead.

This sauce can be made 2 days ahead and refrigerated in an airtight container. Reheat over medium-low heat, or bring to room temperature before serving.

Keep the apricots submerged in the poaching liquid, or they will turn brown. Mixed with seltzer water, the poaching liquid makes a refreshing apricot fizz.

This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick sauté, and their natural sugars—brought to the surface as juices evaporate—aid in the caramelization process. If you prefer not to use rum, you can substitute more pineapple juice.

To make one 10-inch cake, melt 2 teaspoons butter in the skillet before adding the batter, and bake for 35 minutes.