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4 large egg yolks, plus 1 large whole egg

¾ cup plus 2 tablespoons sugar

¼ cup fresh orange juice

¼ cup fresh lime juice (2 to 3 limes)

6 tablespoons unsalted butter

1 cup heavy cream, chilled

1 teaspoon ground cinnamon

1 lime, halved lengthwise and thinly sliced into half-moons

1 navel orange, halved lengthwise and thinly sliced into half-moons

1. Make the citrus curd. Prepare an ice-water bath; set aside. Cook the egg yolks, egg, ¾ cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach the sides and bottom of the pan) until thickened, 5 to 7 minutes. Remove from heat.

2. Whisk in the butter, 1 tablespoon at a time. Set the pan in the ice-water bath; whisk until cool, about 5 minutes. Pass the curd through a sieve into a medium bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk the cream and 2 tablespoons sugar until stiff peaks form; refrigerate.

3. Whisk one-third of the whipped cream into the curd. Gently fold in the remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

individual fruit crisps with cinnamon-vanilla ice cream

SERVES 6

This recipe makes 3 peach and 3 cherry crisps. The ice cream is made by mixing cinnamon into store-bought vanilla ice cream and refreezing it. We call for fresh cherries, but frozen ones will work just as well; you’ll need to adjust amounts in step 3: Reduce the brown sugar to 1/3 cup and increase the cornstarch to 2 tablespoons.

2 pints vanilla ice cream, softened slightly

1½ teaspoons ground cinnamon

3 large peaches (about 1¼ pounds)

2 tablespoons fresh lemon juice

1 cup packed dark-brown sugar

½ teaspoon ground ginger

2 tablespoons cornstarch

3 cups sour cherries (about 14 ounces), pitted

½ cup yellow cornmeal

1 cup all-purpose flour

½ teaspoon baking powder

Pinch of salt

¼ cup granulated sugar

8 tablespoons (1 stick) unsalted butter, cut into pieces

½ cup sliced blanched almonds (1½ ounces), toasted

1. Make the cinnamon-vanilla ice cream: Cover the bottom of an 8-inch-square baking dish with one-third of the ice cream; smooth into an even layer. Sprinkle with ½ teaspoon cinnamon. Repeat to make 2 more ice-cream layers, sprinkling each with ½ teaspoon cinnamon. Cover with plastic wrap, and freeze until ready to use, at least 45 minutes.

2. Preheat the oven to 350°F. Bring a medium saucepan of water to a boil. Cut a small, shallow X in the bottom of each peach. Blanch the peaches until the skins begin to loosen, about 30 seconds; drain. Peel and pit the peaches, and then cut into ¼-inch-thick wedges. Transfer to a bowl; toss with 1 tablespoon lemon juice, ¼ cup brown sugar, the ginger, and 1 tablespoon cornstarch. Set aside.

3. Put the cherries in a bowl; toss with ½ cup brown sugar and the remaining tablespoon lemon juice and cornstarch.

4. Whisk together the cornmeal, flour, baking powder, salt, the remaining ¼ cup brown sugar, and the granulated sugar in a medium bowl. Blend in the butter with a pastry blender or two knives until it resembles coarse meal. Stir in the almonds. Squeeze to form a crumbly topping.

5. Fill 6 mini foil pie plates (each 4½ inches in diameter and 1¼ inches high) with fruit, 3 with cherry mixture and 3 with peach mixture. Transfer to rimmed baking sheets; divide the topping among the fruit pies. Bake until the juices are bubbling, about 30 minutes. Let the crisps cool slightly; serve warm with scoops of cinnamon-vanilla ice cream.

mango-pineapple buckle

SERVES 4

1 stick (½ cup) unsalted butter, room temperature, plus more for the baking dish

1 small or ½ medium pineapple (about 1¾ pounds), peeled, cored, and cut into ½-inch pieces

2 ripe mangoes, peeled and cut into ½-inch pieces

2 tablespoons dark-brown sugar

¾ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon salt