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SERVES 4

This recipe is versatile. You can use any firm-flesh pears or apples—or a combination; just be sure the size of the fruits you use is uniform. You can also try another dry whole spice (such as cinnamon or cloves) in place of the star anise.

1 lemon

2 Asian pears

4 whole star anise

¼ cup honey

¼ cup dry vermouth, dry white wine, cider, or water

1. Preheat the oven to 350°F. Cut 4 pieces of parchment paper to measure 12 inches square each. Juice the lemon into a small bowl. Halve each pear horizontally. Dip the cut sides of the pears in the lemon juice (to prevent browning). Using a melon baller, remove the core from each half.

2. Place 1 star anise in the cored center of each pear half. Drizzle 1 tablespoon honey over each star anise.

3. Place 1 pear half, cut side up, on each piece of paper. Working with one at a time, hold a pear half in paper in the palm of your hand; gather the edges of the paper around the fruit with your free hand. Transfer to a rimmed baking sheet.

4. Pour 1 tablespoon vermouth into each pear half in parchment. Twist the paper tightly around the top of each fruit to seal. Bake 45 minutes; the pears should be tender. Transfer the packets to shallow bowls. Serve immediately, opening the packets at the table.

plum-nectarine buckle

SERVES 8 TO 10

6 tablespoons unsalted butter, melted

1½ cups all-purpose flour

1 cup plus 2 tablespoons sugar

1½ teaspoons baking powder

1/8 teaspoon ground allspice

Salt

1 large egg

2/3 cup whole milk

1 teaspoon pure vanilla extract

¾ pound plums, halved, pitted, and cut into ½-inch-thick wedges (2 cups)

¾ pound nectarines, halved, pitted, and cut into ½-inch-thick wedges (2 cups)

1 tablespoon fresh lemon juice

Crumble Topping (Fruit Desserts)

1. Preheat the oven to 350°F. Brush a 9-inch-square cake pan or 10-inch cast-iron skillet with 2 tablespoons butter; set aside. Whisk together the flour, ¾ cup sugar, and the baking powder, allspice, and ¾ teaspoon salt in a medium bowl; set aside.

2. Whisk together the egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add the egg mixture to the flour mixture; stir to combine. Spread the batter evenly into the buttered pan.

3. Toss the plums, nectarines, lemon juice, remaining ¼ cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread the fruit mixture evenly over the batter. Sprinkle with the topping. Bake until a cake tester inserted into the center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in the pan on a wire rack 1 hour before serving.

sour cherry–pistachio crisp

SERVES 8

1¾ pounds pitted fresh or frozen sour cherries

½ cup chopped unsalted pistachios

½ cup plus 2 tablespoons all-purpose flour

1/3 cup old-fashioned rolled oats

¼ teaspoon baking powder

Salt

6 tablespoons unsalted butter, softened

3 tablespoons packed light-brown sugar

¾ cup granulated sugar

2 teaspoons cornstarch

Pinch of ground cinnamon

1. Preheat the oven to 375°F. If using frozen cherries, spread them in a single layer on a rimmed baking sheet. Let stand at room temperature until cherries have thawed almost completely but still hold their shape, about 30 minutes. Drain off any accumulated liquid.

2. Whisk together the pistachios, flour, oats, baking powder, and ¼ teaspoon salt in a medium bowl; set aside. Put the butter, brown sugar, and ¼ cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.

3. Stir the pistachio mixture into the butter mixture until just combined. Work the mixture through your fingers until it forms coarse crumbs ranging in size from small peas to gumballs; set the topping aside.

4. Stir together the cherries, remaining ½ cup granulated sugar, the cornstarch, cinnamon, and a pinch of salt in a medium bowl. Transfer the cherry mixture to an 8-inch-square baking dish. Sprinkle the topping evenly over the cherry mixture. Bake until the topping turns golden and the juices are bubbling, 50 minutes