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6. Beat the cream to soft peaks; fold into the custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).

7. Just before serving, mound custard in each meringue. Top the custard mounds with orange segments and their juices.

baked pears with vanilla mascarpone

SERVES 4

Bosc pears must be very ripe; Anjou, which are juicier, can be slightly firm. Avoid enamel baking dishes, as they cause the syrup to burn.

4 Anjou or Bosc pears

1 tablespoon unsalted butter, softened

2 tablespoons sugar

1 cup red wine

4 sprigs thyme (optional)

Vanilla Mascarpone (recipe follows)

Store-bought biscotti

1. Preheat the oven to 425°F. Slice off the bottom of each pear just enough so it will stand upright. Using a melon baller or small spoon, remove the seeds from the bottom. Peel the upper half, leaving the stem intact; pat dry with a paper towel. Rub butter over the peeled part of each pear; stand the pears in a small baking dish (about 7 × 11 inches). Sprinkle with the sugar.

2. Pour the wine into the baking dish; add the thyme sprigs, if using. Bake until the pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste the pears occasionally with the wine, adding a bit of water as needed to prevent the liquid from evaporating. Remove from the oven.

3. Spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.

vanilla mascarpone

MAKES ABOUT 1 CUP

For the creamiest results, allow the mascarpone to stand at room temperature for 15 minutes before serving.

½ vanilla bean, split and scraped

8 ounces mascarpone cheese

2 tablespoons confectioners’ sugar

Combine all the ingredients in a small bowl, and stir together with a wooden spoon.

watermelon and raspberry salad

SERVES 4

Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.

1 4½-pound piece watermelon, peeled, seeded, and cut into 1-inch cubes (about 4 cups)

1 pint fresh raspberries

Juice of 1 lemon

¼ cup sugar

Vanilla ice cream, for serving (optional)

Place the watermelon in a large bowl, and add the raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all the sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

pear pavlova

SERVES 6

for the pears

1 750-ml bottle dry red wine, such as Cabernet or Zinfandel

3 cups water

1 cup sugar

1 teaspoon whole black peppercorns

3 dried bay leaves

2 cinnamon sticks

3 to 6 ripe Bosc pears

for the meringue base

4 large egg whites

Pinch of salt

¾ cup packed light-brown sugar

¼ cup superfine sugar

1 teaspoon distilled white vinegar

1 teaspoon pure vanilla extract

for the topping

1 cup heavy cream

2 tablespoons superfine sugar

1. Poach the pears: Combine the wine, water, sugar, peppercorns, bay leaves, and cinnamon sticks in a large saucepan. Bring to a boil, and stir until the sugar has dissolved. Reduce the heat to a gentle simmer.

2. Carefully peel the pears, leaving the stems intact. Place in the pan; cover, and cook, rotating occasionally, until the bases of the pears are easily pierced with a paring knife, 20 to 25 minutes, depending on the ripeness of the fruit. Meanwhile, prepare an ice-water bath.

3. Using a large slotted spoon, carefully transfer the pears to a large metal bowl set in the ice bath. Pour the poaching liquid through a fine sieve into the bowl with the pears; let cool completely. Cover with plastic wrap; refrigerate overnight to let the pears absorb the poaching liquid.

4. Preheat the oven to 300°F, with the rack in the center. Line a baking sheet with parchment paper. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on the parchment; turn the parchment over, marked