Introduction

The recipes in this book are organized around the seasons of the year, each with its special fruits and flavors to use in creating desserts: Baked Pears with Almond Streusel in spring, Berry Crème Fraîche Cake for summer, Apple Splits in fall, Hot Buttered Rum and Banana Compote in winter. With such desserts we translate a season into a dish, starting with going to the market and finding strawberries in blossoming spring, cherries in summer heat, apples as the leaves begin to turn, and bright orange tangerines when it is cold. Appreciate what each season has to offer and use it to its maximum potential.