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¼ teaspoon baking soda

½ cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

1. Preheat the oven to 350°F. Butter a 2-quart baking dish. Toss the pineapple, mangoes, and brown sugar together in a bowl. In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.

2. Beat the butter and granulated sugar in a mixing bowl until fluffy, about 2 minutes. Beat in the vanilla. Add the eggs, one at a time, beating well after each. Add the flour mixture; beat until just combined. Measure out 1 cup fruit mixture; fold the rest into the batter.

3. Spread the batter into the prepared baking dish; sprinkle the reserved fruit over the top. Bake until golden on top and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Serve warm.

mango-papaya salad with mint

MAKES 5 SERVINGS

1 mango, cut into ½-inch cubes

1 papaya, cut into ½-inch cubes

1 tablespoon honey

1 tablespoon chopped fresh mint

Stir together all the ingredients. Refrigerate, covered, until ready to serve, up to 2 days.

melon balls with moscato

SERVES 6

2 honeydew melons (6 pounds each), halved and seeded

2 tablespoons small tarragon leaves

1½ cups chilled Moscato or other sweet sparkling wine

With a melon baller, scoop out enough melon to measure 6 cups. Divide the melon among 6 dessert bowls. Sprinkle with tarragon, and pour ¼ cup Moscato over each serving. Serve immediately.

lemon, blackberry, and meringue parfait

SERVES 6

Swiss Meringue (Basics)

1 cup crème fraîche

Lemon Curd (Basics)

1 cup ripe blackberries

1 cup chilled heavy cream, whipped

1. Preheat the oven to 200°F, with racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment paper. Fit a pastry bag with an Ateco #22 star tip; fill with meringue. Pipe 12 to 16 long swirly shapes onto one of the prepared sheets. Gently spread the remaining meringue ¾ inch thick onto the other.

2. Bake 20 minutes. Reduce the oven heat to 175°F; continue baking until the meringue is dry but still white, 35 minutes more, rotating the sheets halfway through. Transfer to a wire rack to cool completely. Set aside the swirls; crumble the meringue sheet.

3. Meanwhile, in a small bowl, combine the crème fraîche and 1 cup lemon curd; refrigerate.

4. To assemble the parfaits, layer the crème fraîche mixture, crumbled meringue, and blackberries in serving glasses. Spoon some of the remaining ½ cup lemon curd into each glass. Top with whipped cream; garnish with meringue swirls. Serve immediately.

apricot-cherry bake

SERVES 8 TO 10

Unsalted butter, at room temperature, for the baking dish

3 pounds small ripe apricots (20 to 24), sliced into sixths

½ pound cherries, pitted (about 1¼ cups)

1/3 cup all-purpose flour, plus more for the work surface

1 cup plus 4 teaspoons sugar

½ recipe Martha’s Perfect Pâte Brisée (Basics)

1. Preheat the oven to 400°F. Butter a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and 1 cup sugar. Place in the prepared baking dish.

2. On a lightly floured work surface, roll out the pâte brisée into a 12-inch round. Cut into 4 3-inch strips; then cut the strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate dough about 30 minutes.

3. Lightly brush the dough with water, and sprinkle with remaining 4 teaspoons sugar. Transfer to oven; bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.

poached pears with ginger

SERVES 4

These pears may be refrigerated in their cooking liquid overnight.

1 cup dry white wine

2 tablespoons port or full-bodied red wine

3 cups water

¼ cup honey

1 piece (¾ inch) fresh ginger, peeled and cut crosswise into 6 slices

1 vanilla bean, split in half lengthwise and scraped

4 ripe, firm Bartlett or Comice pears

1. Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.

2. Meanwhile, peel